Black truffle is simply the fruiting body of an ascomycete subterranean fungus, primarily one of two species in the family Tuberomycota, the more common one being Tuberculina. In addition to Tuberculina, many other genera of subterranean fungi are also considered truffles, including Geopora, Psellia, Porphyrion, Gelete, Leucatinium, and others. The fungus itself is actually green in color but it turns dark or black when it is ready to produce its fruiting bodies. Some varieties even retain their green appearance even when fully mature.
The black truffle has gained much popularity among foodies and food lovers, particularly due to its rich taste and appearance. When harvested and ground up, the white truffles can be used as a topping for salads and as the main ingredient in sauces and gravies.
Ascomycetes, a class of fungi called ergosterolophiles, are known to produce truffles. They can thrive in soil, on wood, or in damp and dark environments. There are several different species of these fungi that produce the various shapes and sizes of truffles. Ascomycetes produce several proteins that contribute to the formation of this type of fungus. These proteins are also necessary for the fungi to grow properly and reproduce.
Ascomycetes fungi have been used for centuries in various food preparations. The black truffle has even become known to many as the king of truffles. The fact that it has such a high level of flavor and appearance has led to the production of products with this name all over the world.
The black truffle sea salt is derived from the black truffle fungus. It has been known by different names like truffles and the French call it blue-duvet, while the Italians call it blue tricot. While its precise origin remains unknown, some believe that it is a derivative of the fungus, others say that the black truffle's name came about because this fungus can be found growing in the graves of French royals.
Ascomycetes fungi thrive in warm places where they can be found growing on decaying organic materials, especially fallen leaves and dead animals. This is where the black truffles are produced. This fungus is also present on decaying plants and stems and roots of trees, in the soil around them, in decaying logs, and on decaying plant debris. It can even be found growing on wool.
When the fungi are in the ground, the fungi release yeast, which is what makes it so beneficial for cooking and baking. Yeast is what gives the product its characteristic odor and flavor. The yeast is then broken down by an enzyme called tannin into the truffles' sweet-smelling essence. Because of this, the yeast can also be used as a preservative in prepared foods.
As this yeast can be broken down, it then becomes essential for preserving food and making use of the ascomycetes themselves. The most common way that this is done is by drying the powder out and using it as salt for foods.
Ascomycetes are not always the best choice when it comes to seasoning your food. It can overpower the flavor and make it taste bitter or unappealing.
Another way that you could use ascomycetes is in making ice cream. This can be very expensive and hard to do though, so it is not advised to do this unless you are a professional or someone that you know is willing to cook for you.
In fact, as a rule of thumb, the black truffle salt is more suited for people who like to prepare their own desserts, since the ascomycetes will not overpower the flavor. of the dessert. This is a popular way of preparing cakes or pies, especially those that are made with fruit.
If you do not like the taste of the ascomycetes, you can use white truffle salt. This is more appropriate for those who do not like tart flavors in their desserts or those who would like to go for something sweeter.