Black truffle is actually the fruiting reproductive body of underground ascomycete fungi, most specifically one of the species of the genus Tuber. There are actually seven recognized species, which are distributed broadly over the world. In addition to Tuber, several other genera of ascomycetes are also classed as black truffles, such as Geopora, Peziza, Choiromyces, Leucangium, and more than a hundred others. The latter genera, however, are not as widely distributed as the former. The latter is typically found in the southern regions of North America, and it flourishes in the warm, moist climates of that region. The ascomycus fungi are able to survive quite comfortably in the presence of water, decaying organic materials, or any number of conditions.
Although it is not clear why this salt is so uniquely flavored, it has long been thought to have a connection with the Mediterranean diet. This is because, in Mediterranean countries such as Spain and Italy, food is prepared using a mixture of different seasonings, olive oil, lemon juice, garlic, black pepper, and various spices. In these cuisines, black truffles were often prepared as part of a salad or added to food during a meal. The exact origin of this versatile culinary item is, of course, not known. What we do know is that black truffles were introduced to the American public in the early nineteen-twenties by a French chef named Camille Pissi.
The origin of black truffle sea salt is an interesting one, involving not just cooking but chemistry as well. For centuries, the Italian island country of Sicily has been renowned for its black "mud" and for its ability to produce a wide variety of different colored olives. In particular, Sicily's black olives are known as aparigrafia which means "little black stone." It was these olives that Pissi was able to use to create his unique seasoning mixture. The resulting mixture was a cure for much of what was then considered a variety of culinary afflictions, including a host of stomach disorders. It was also the cure for a host of other ailments, including stomach ulcers and digestive problems.
While this is not the only way that Pissi created black truffle salt, it is the most common way that is used today. Because the salt is in addition to other ingredients, there is no single distinctive taste that is responsible for the widely unique taste. Instead, there are several different types of taste that are attributable to the various ingredients that go into the mix. Different salts are made by varying the number of different items that are mixed together. As an example, the black truffle salt is made by adding more of the black pigment to the rock salt. By doing so, it creates a distinctly different taste from that of regular rock salt.
The distinctive taste is due to the fact that Pissi had to keep on experimenting with different amounts of black truffle salt until he finally discovered just the right amount. He was not content with the flavor that came from mixing in too much pigment. Because of that, he made sure that when he was creating black truffles that the coloring was at just the right ratio. This gave each batch of truffles a distinct taste that would have rivaled the finest diamonds. Many of today's connoisseurs of fine food are still trying to determine exactly what the exact recipe was that allowed Pissi to come up with such a distinct taste.
Another factor in the creation of this distinctive flavor was the inclusion of white truffle. Although white truffle can be considered part of an Italian black truffle salt mixture, it was added to create a flavor that was similar enough to add to the overall taste of the black version. At first glance, the two would seem to be totally different but upon further investigation, it has been proven that there actually was little difference between the two. It was simply a matter of creating a formula that was close enough to the white variety that it would make it possible for Pissi to create a delicious Italian style cheese.
Black truffle salt continues to enjoy immense popularity today. It is used in a large number of different recipes and in a large number of ways. It is often served alongside red wine or other types of summertime meals because of its rich flavor and appeal. Its appeal has created a long way since its humble beginnings as a humble sprinkling of oats in a pan to sprinkle on top of bread or crackers.
Today, black truffle salt is often found mixed with other flavors in order to create new variations of salty treats. It has become a favorite in a number of American cooking trends, especially when paired with fresh summer squash. The combination of this light summer flavor with the rich, robust flavor of truffle salt creates a unique flavor that is enjoyed by many people of all ages. For this reason, black summer truffles continue to grow in popularity and will continue to attract those who enjoy indulging in a bit of upscale flavor in their cooking.