Black Truffle Salt
A subterranean ascomycete fungus that produces black salt, black truffle is a delicacy that is extremely expensive. Although it is primarily a species of Tuber, other genera are classified as truffles, including Leucangium, Peziza, Geopora, and Choiromyces. These fungi are edible and are very valuable to chefs. Unlike mushrooms, however, which have very limited uses, truffles are a great addition to your cooking.
Unlike other salts, black truffle is not easily corroded or damaged by cooking. As long as you use the right tools and don’t cook it too long, the flavor and aroma of the black truffle salt will be maintained. It has a shelf life of between 12 and 18 months. While this salt is expensive, it is a worthwhile investment in your kitchen. It’s an excellent way to add a burst of flavor to your dishes.
Black truffle salt is rich in antioxidants, and it should not cause any adverse reactions. It is a unique blend of two types of Italian black truffles: hominy and homogentisic acid. Both are natural compounds that help lower the levels of bad cholesterol in the blood. Moreover, black and white truffles contain high amounts of vitamin C and lycopene, which are also powerful antioxidants. It is also important to note that black truffles are high in fiber, protein, and vitamin C, which are all essential to your overall health.