Black truffle is actually the underground fruiting body of ancient subterranean ascomycete fungi, primarily one of the species of the genus Ascarides. There are also other genera of ascomycete fungi classified as black truffles such as Geopora, Peziza, Choiromyces, and more than a hundred others. These fungi typically produce a white coating on the interior surface of their rhizoids, the flat tissues that are responsible for holding the fungi together. This coating is often called a capping which gives the fungi their black color. Although fungi produce mappings, these can be anything including dead plant material, leftover food particles, fallen leaves, feathers, or even pieces of metal.
When a person sees a black truffle, they typically think it is some sort of rare mushroom. While there may not actually be any "mushroom" within the inner layer of this fungal coat, what they are actually seeing is actually a mass of hyaluronic acid crystals. This substance is what gives mushrooms their black color. In fact, black truffle sea salt itself is actually made up of only a little of this substance. Since the outer layer of this fungi coat is a reddish color, the outer layer of this popular and tasty salt is also black.
Because of this, black truffle salt has been used in the past by people in order to cure different ailments. For example, black truffle salt has been used to treat rheumatic pains and soreness, as well as help with a case of poisoning. Additionally, black truffle salt has also been used to help relieve toothaches and aid indigestion. As you can see, there are many benefits to using this salt. What makes black truffle salt so unique, however, is that this product is a derivative of a fungus called "Cubera" and not actually made from this specific type of fungus.
So how does black truffle salt work? To understand how black truffle salt works, it is important to understand what camera is. This fungal organism is commonly known as "coryneum", which is a kind of microscopic airless environment where the organisms thrive. The crisis is made of a cellulose foundation, which is similar to wood, paper, or other materials that cannot hold air well. The outer coating of cubera is a spongy material, which is why the inner layer of the cubera coats the skin of the mushroom. The crisis is responsible for the black coloration of the black truffle salt.
Because the camera cannot survive without air, it forms spores. Spores are the seeds of the fungi. The black coloration on the spores is due to the fact that the spores are germs (hence black) and have somehow gotten stuck within the camera coat. In order to break free of the spores, black coloration on the outer coat must be removed to allow the camera spores to escape. After this process is done, the camera can grow freely again.
As previously mentioned, black truffle salt is made by curing the mushrooms with salt. When this process is done, the salt allows the growth of a special kind of mold (Cuberanthus Niger). This mold, when grown in water, causes the camera spores to escape through holes in the damp sand, hence the black color of the salt. The excess salt also makes the growth of mold easier. The final result is a salt that has the properties of both salt and sugar (between sodium and potassium), as well as, the antimicrobial properties necessary for it to be a useful food. Black truffle salt is used to season many foods, such as cheese, mushroom soup, vegetable dishes, meat, poultry dishes, and even wine.
The most common way to use black truffle salt, however, is to use it to season and add flavor to foods. Since its growth is inhibited by excess moisture, this process produces a product that has high moisture content. These salt products have become very popular over the past few years, owing to the many health benefits they offer. This is due to the fact that the salt contains a wide range of nutrients, including antioxidants. In fact, black truffle salt can help to prevent some diseases, such as Alzheimer's disease. Some studies have even suggested that it can slow down the progression of Parkinson's disease.
While black truffle salt has been around for a long time, it is only recently that it has become so widely available that it is readily available to consumers all across the world. It is no longer sourced from the rich soil of France, but rather it is produced in a salt factory in Switzerland. Although the salt is no longer harvested in the French Alps, it is still considered one of the best salts on the market today. Due to its popularity, you are likely to find it sold at a discount in your local supermarket or specialty health food store.