Black Truffle Salt Vs Sea Salt – How Do They Compare?

Have you ever wondered what black truffle salt is? Many people have been confused by this peculiar name for this salt. It’s actually a misnomer. The true identity of this salty treat lies in its origins and how it’s prepared.

A black truffle salt is actually the fruiting bodies of a tiny subterranean ascomyctes fungus, primarily one of the species of the family called Tuber. Besides Tuber, several other genera of fungus are also classified as black truffles such as Geopora, Peziza, Choiromyces and more than a hundred others. Like most fungi, these fungi grow on trees or woody parts of plant life. The black color of these fungi is caused by pigments that give them the black color. These pigments are commonly called carotenoids.

The long way these fungi go from being underground to roaming all over the globe has a lot to do with how they are harvested. This is where the real black truffle salt is made. The process by which black truffles are made has a long way to go before they’re available as a commercially viable product.

To harvest black truffles, the fungi must be exposed to the sun and heat. This causes them to go dormant. After a few days in this condition, they’re harvested with a special wire mesh. This process exposes the truffles to high temperatures that can kill them. After they’re harvested, the materials go back to the sea or forest.

The harvesting itself has a long way to go. To begin with, black truffle salt must be refined and purified. The process by which this is accomplished may have an effect on the flavor of the salt. It’s also been found that some types of black truffle salts have a sharp, salty taste. In order to make sure the salt doesn’t have a negative effect on one’s taste buds, this refinement process is essential.

Refining black truffle salt is necessary because it stops the salt from having any monosodium glutamate (MSG) content. For many people, monosodium glutamate is a key to their favorite dishes. Without MSG, the dish simply wouldn’t taste right.

After the refining process is complete, the salt is ready to be added to olive oil. Most olive oils on the market don’t have much value for cooking, since they lack flavor. This makes using black truffle salt highly beneficial. Since truffles are highly concentrated, the extra calories in the olive oil give the salt extra energy to get the job done. Add this to the already rich flavor of the truffles and you’ll have one fine meal. Pair the olive oil with your favorite Italian vegetables and you’ll have a healthy and delicious meal.

There’s a lot to enjoy about truffle salt. These days it can even be used as a food preservative, preserving anything from vegetables to meats for up to 30 years. For this reason, black truffle salt continues to grow in popularity. It provides a unique flavor that’s hard to find anywhere else. For those who love the taste of this classic French herb, it’s a must-have this year.

This variety of salt is quite unique in another respect: it actually has a high smoke point. While many other salts retain their heat during cooking, none of them can keep its smoky flavor for such a long time. That’s why this seasoning is often used to season caviar. Smoked truffles go great on salads, steamed rice, or grilled sandwiches.

You may be wondering what distinguishes sea salt from black summer. While they both have a similar form of the mineral, there are a few key differences between the two. Sea salt has a smooth, grayish color. Black summer has a brick-red color. The reason for the difference is not known, but many people enjoy sea salt more than black summer. Both have very different flavors, however.

Some things to note when choosing sea salt over black summer truffles. First, sea salt tends to be less expensive. This makes it a better value. However, it does not hold up as well as black summer truffles in terms of retaining its flavor. Also, the texture is slightly different between the two and tends to be grater-friendly.

If you use truffle salt as opposed to sea salt, you’ll want to use a little less. Because the latter tends to be packed with iron and magnesium, it retains its iron and magnesium flavor for a longer period of time. However, if you use it in excess, it can discolor foods. Similarly, when using truffle salt as opposed to black summer salt, don’t sprinkle it. The unsightly bleaching can be quite difficult to get rid of.