A truffle (as the French call it) is around juicy-tasting fruit that's widely used in Italian cooking. A truffle is generally the fleshy fruiting body of an ascomycete organism, mostly one of the Tungaceae family. Also included in this group are Geocarpus, Leucaena, Pecan, Asparagus, Thyme, Oats, and many others.
The Tungaceae family includes several genera that are known for producing some of the most delicious tasting and healthiest foods in the world. Among these are the following Geocarpus, Geobacter, Leucaena, Oats, Thyme, Asparagus, Chives, Caponnet, and many others. When the Tungia (roots and underground stem) of these genera are mixed with salt (commonly around 2% of total dry weight) they create truffles.
Today, the term "truffle" has come to be associated with truffles from Italy, but black truffle salt has been enjoyed worldwide for centuries. The black salt is produced in Italy, but many other countries have produced truffles as well. Some of them are very expensive compared to those produced in Italy. Generally, a truffle consists of three parts the flesh, the seeds, and the skin.
The black truffle salt contains tannic acid, which is a powerful antiseptic that helps kill off harmful microorganisms. It also has vitamin C and potassium, both of which help strengthen the immune system. Truffles contain a large amount of magnesium and phosphorus, which is extremely important in the human body because the phosphorus helps regulate blood pressure and the magnesium helps the blood carry oxygen to the muscles.
However, what is not so good news is that while tannic acid has medicinal benefits, it can also be toxic. In fact, it's been linked to cancer, which makes black salt a definite no-no when it comes to health. Also, since the acid in the salt is highly acidic, a lot of minerals like calcium are lost in the process.
Truffles are also rich in essential fatty acids (EFAs), which are necessary for cell membranes and hair formation and development. They also contain vitamin K and niacin, which are essential for good cholesterol absorption. These nutrients make them particularly good for heart health and joint health.
Because of their high sugar content, truffles should be stored in airtight containers to prevent them from getting too stale. Some people believe they taste bitter, but that's because they're actually acidic. As such, they're actually less acidic than most fruits. This is not to say that a person won't like them once they've been opened, just that the taste isn't as fresh and sweet as it sounds. If you'd like to enjoy them without the bitter taste, simply take them out of the container and place them in a cool place where the air circulation is good.
Black truffles should not be kept in plastic containers either. Though they're not nearly as perishable as white truffles, they do begin to deteriorate after time in storage. As a result, plastic truffles are not good for long term storage and should only be kept in a cool, dry area, away from direct sunlight.
Truffles can be eaten fresh or as a garnish on food. Many people like to mix them with caviar, although the salty taste of truffles makes this unnecessary. Most recipes call for either the flesh or skin and some calls for both. You can also buy dried truffles that can be used in a variety of recipes. including soups and stews.
Truffles can also be sprinkled onto a salad or mixed into a salad dressing. You can also use them to top cakes and bread. Many recipes will call for the skin, but others will call for both. Either way, though, using them will increase the flavor of the dish. When used in cooking, make sure to use them sparingly.
Truffles are also great for frosting and topping desserts, although the extra calories may make them unappealing. However, they're really best used as an ingredient in pies and pastries because they are relatively low in fat and don't contain any calories. They're also quite healthy and can provide the body with all the vitamins and minerals it needs to keep you feeling great and looking young.
Truffles should be stored in airtight containers, preferably in a refrigerator or freezer. Don't forget to store them away from animals, particularly if you're allergic. They should also be taken out of their packaging before eating them because if they're frozen they'll spoil and lose a lot of their flavor.