The black truffle (also known as the Muira Pauma) is a succulent mushroom that grows in the African rainforest. Black truffle is basically the fruiting body of underground ascomycete fungi, primarily one of four species of this genus Tuber. Other genera included as truffles include Geopora, Leucangium, Peziza, and more than a hundred more.
The black truffle has been a favorite of Italian cooks for centuries. It is a good source of antioxidants and is very nutritious for humans. This succulent can be enjoyed both fresh and preserved and is a very tasty food. There are a number of varieties to choose from, however, black truffles are probably the best tasting among all of them.
Black truffles have a sweet and slightly bitter taste and they are a little spicy on the tongue. The texture is like a cross between a cheese and a mushroom. They are usually harvested before the mushrooms ripen and are not available commercially until a few months after harvest. Although they are highly prized, black truffles should not be eaten raw. While they are rich in nutrients, the salt used to preserve them can be harmful to the human body.
Because black truffles contain the bitter taste of sulfur and tannin, they should not be added to food that contains foods that have these tastes. A small amount should be added to some meats to enhance the flavor and make it more palatable, but the amount should not exceed two teaspoons for every pound of meat that is being prepared. Cooking black truffles will also not harm them, but can increase the thickness and color of the skin.
Black truffles are usually prepared by grinding them on rocks or a woodblock. This process loosens the pungent, bitter compounds that give the mushrooms their flavor and releases the nutrients and flavor. In order to get the best value for your money, black truffle salt may be used instead of salt. It is made from natural materials and is an excellent alternative to table salt.
When used with other foods, black truffles can improve the flavor of cheese, pasta, and meats. It is often mixed with onions, tomatoes, and peppers to make sauces and spreads that add extra flavors and nutrients. It can also be sprinkled onto baked potatoes and other vegetables to make them seem a bit more "earthy".
While they do not need a lot of sun in order to make their appearance appear bright, black truffles do require a lot of light in order to produce their best color. Because they require such a high amount of light in order to appear at their best, it is wise to store them out of direct sunlight during the winter months. To ensure that they appear their brightest, store them in a dark, cool place where the light does not shine directly onto them.
When the weather warms up and the ground becomes warm, black truffles are prime candidates for popping into a pot of boiling water and simmering for a few minutes. When cooking them, it is recommended that you stir them continuously to prevent burning.
You can cook black truffle sea salt at home rather easily. They can be prepared as individual treats or used as part of a recipe. The best way to prepare the mushrooms is to crush them finely and mix them with other ingredients such as onions and tomatoes for a rich dish.
Black truffles are available in many forms like powders, flakes, and slices. Some of these forms may be more suitable than others for people with sensitive palates and are best left unprocessed if purchased in powder form. If purchasing in a powder form, it is important to ensure that the powder contains only the best black truffles.
A good quality powder should be able to provide its user with a wide range of textures and flavors, including a smooth consistency and a pleasant smell. Black truffles are available in many different shapes, but most are round in shape. This allows for easy mixing and provides a beautiful garnish.
When using a powder of black truffles, remember to mix it with a little water and then cover it loosely with a salad dressing, yogurt, or sauce. Another alternative is to add some to coffee. Most people find that the flavor is enhanced when these are combined with cream and served cold.