Truffle salt is an attractive and healthy food for your family to enjoy. This tasty delicacy is made from the powdery substance of the truffle mushroom. Although it is called a "truffle", it has no roots or tubers of the fungus inside it. The powdery substance is often used as a topping for cakes, cookies, and candy.
The name "truffle" comes from the French word truffle (truffle) and the German word Schokke (Kocher). A truffle is actually the fruiting reproductive body of a ground-up subterranean, primarily one of the group of fungi called Ascomycetes. Also included in these fungi are other genera of microscopic fungi, such as Geopora, Peziza, Choiromyces, and more than a hundred others. All of these make up the fungi that produce black truffle sea salt, the powdered ingredient that is ground into a fine sprinkle to be added to savory foods like popcorn and grilled cheese.
The popularity of truffle salt is credited to the 19th century. There were French women who started a worldwide trend of using truffle salt in their cooking. A favorite recipe was one that called for boiling large slices of bread with cream and then allowing the mixture to cool. Afterward, the bread was allowed to dry overnight and then cracked open with a fork. The next morning the bread was still fresh, so this was considered a very good way of making toast. This "sesame" breakfast was eventually dubbed "truffle".
In time the long way to black truffle salt also became known as "quesenne salt". It too gained popularity due to the fact that it had a wonderful ability to prevent food from sticking to the teeth. For example, it was commonly used to prevent berry from becoming mushy during bakes days. At this time there were many bakers who needed a way to get their cakes properly prepared without actually using any butter or shortening. (There were no longer any butterflied cakes during the long road from ancient times to modern-day French baking.)
From the early days of black summer truffles, we have come a long way to add the perfect touch of truffle flavor to our food. Today you can find truffle salt in a variety of forms. The most common form of truffle salt is a piece of flat stone with a large hole in the center for adding the salt. They can be found in bags, containers, and even flat bottle form.
There are many different kinds of truffle salt including, Cajun, French and Mediterranean, Classic Italian, and Traditional Swiss. All these different flavors of truffle salt bring a unique and exciting twist to your desserts and snacks. No matter which kind of truffle salt you decide on it will always bring back fond memories for me of those delicious truffles my grandmothers and uncles used to make.
The classic French treat of truffle salt is made with apricot and orange flavors. The Italian version is made with olive oil and added flavorings such as parmesan cheese, garlic, fennel seeds, and rose water. The Swiss take it a little further by incorporating the Swiss Chocolate Orange flavor into their truffle salt. If you search online you will find many recipes for traditional Italian, French, and Swiss. And don't forget to try the Sicilian sea salt or Greek oregano when shopping for truffle salt.
The best truffle salt made today has a variety of flavors and textures. For example, there are light and dark versions. If you're cooking for a crowd you can even find premade mixes that are designed for any kind of meal. My family uses the Sicilian Sea Salt as well as the Greek oregano mix.