Truffle salt is an interesting edible substance that occurs naturally in caves and along the shores of the Mediterranean Sea. It is created by the fungus Tuberculinum, a member of the Ascomycota sub-group. A truffle is actually a fruiting underground body of a subterranean microsporidian fungus, primarily one of several species of this genus Tuberculinum.
Tuberculinum, commonly called “truffle salt,” is the fungi of a number of varieties, mostly referred to as black or dark brown mushrooms. This fungus is common in warm environments and on dry woody substrates. This organism has a wide distribution and is present on earth at least since the early Eocene era. It thrives on decaying organic materials like animal skins, bones, feathers, and even plants. It is very resilient, surviving even in conditions of extreme aridity and extreme humidity.
Tuberculinum produces a white waxy coating when it comes into contact with a surface. This coating is known as mucilage and can be found on the surface of decaying organic matter. The mucilage provides the fungus with moisture and food supply. After the decay process is complete, the mucilage falls off.
Tuberculinum lives on trees, rocks, and other porous materials like sandstone and gravel. The fungi’s presence provides a protective environment for spores from the host plant. These spores reach the root system of the host tree, where they mature into black or brown fruiting bodies. These fungi live on the roots of the tree and also feed on the decaying material that has accumulated there. When they die, they decompose into a powder that can be picked and used to make salt.
Truffle salt is edible, unsweetened salt produced by the Tuberculinum fungi. Black truffle salt is made from the dried fruiting bodies of Tuberculinum, while white truffle salt is made from white or tan fruiting bodies. They are both sold commercially.
Unlike other forms of truffle salt, black truffle salt is more potent than the white version. It is usually sold in powder form, mixed with water, and then groundto produce a fine, coarse powder. Since the fungi grow very fast, however, this powder is best stored in airtight containers.
The flavor of black truffle salt contains compounds called melanoidins. These compounds make it taste bitter, but this is also one of its major benefits. The tannin content gives it a distinct black color.
Black truffle salt, especially the freshly harvested ones, tastes better when it is prepared with lemon juice. This mixture of lemon juice and salt makes it a good substitute for lemonade. You can add fresh black truffle to salads, fruit salads, soups, vegetable dishes, and pasta sauces.
Truffle salt has a lot of health benefits. It helps in preventing the development of diseases, such as coronary heart disease, arthritis, and high blood pressure. In addition to this, it can also prevent the absorption of cholesterol, thus reducing the risk of arteriosclerosis.
Truffle salt has also been found effective in reducing abdominal bloating and indigestion. Studies show that the compound in the salt triggers the release of endorphins, the body’s natural painkillers. Endorphins are also believed to reduce the effect of stress. Acupuncture studies also showed that this substance has antispasmodic effects.
It also contains beneficial minerals such as potassium, calcium, and manganese. As for its nutritional value, the concentration of magnesium in black truffle salt is twice that of table salt. However, it is still higher than table salt. Studies also showed that the potassium, calcium, and manganese all help to enhance bone strength.
Another of its beneficial properties is that it inhibits the growth of yeast. The fungi in this salt feed on sugar and produce an enzyme called tyrosine, which kills yeast. Research shows that it may even lower the risk of prostate cancer.
Truffle salt is rich in vitamin A, vitamin B6, vitamin C, beta carotene, vitamin E, silica, selenium, and lutein. Other minerals present include vitamin D, phosphorus, sodium, and iron.