One of the most unique treats that have been enjoyed for centuries in Italy and France are the black truffles. They are very similar to the traditional truffles that were made with white truffles in Europe. A truffle also called a carvacolla or cavata, is the underground reproductive body of ascomycete fungi, primarily one of several species of this genus Tuber.
There are numerous genera and species of this genus in the family Ascomyaceae. Among them are neoplasia (the species that make truffles), Geophilus, and Myristica. Geophilus, which is a kind of fungi that live on dead plant tissues, is among the fungi that are the most common producers of truffles, known also as Carabava or Cinnamomum. Geophilus has an interesting trait, it produces spores. These spores then find their way through the soil to the plants, they are responsible for feeding.
Geophilus and the truffle fungi that are responsible for producing white truffles do not have spore-bearing bodies. They are known as mycelia, which are the cells that produce edible mushrooms by secreting the spores. Although they are similar, mycelia differ from spore-bearing cells in that mycelia are not mobile and do not reproduce by themselves.
The black truffle sea salt is a combination of black truffles and white truffles. This mixture is rich in nutrients and contains the very same ingredients that create the unique flavor that makes this cheese so special. It can be used to relish a dish, appetizer, or salad as a delicious alternative to the traditional white truffles.
Salt is the primary ingredient in this cheese, which provides the same minerals and trace elements that the natural truffles contain. They are extremely rich in vitamins A, B2, E, C, potassium, phosphorus, and magnesium. Other important nutrients include iron, zinc, phosphorus, and selenium. They are also excellent sources of protein, carbohydrates, as well as these are essential for cell growth.
When mixed with water, the Black Truffle Salt begins to develop a milky texture. A dark yellow, gray, or even purplish color develops after it has fully solidified. The salt's color can be produced by pressing the cheese in a strainer.
This cheese comes from a species of fungi called Carvacolla. This fungi is native to Central and Western Europe and Asia. It lives underground and produces spores that are used by the mycelium as food.
Carvacolla is known for its characteristic earthy taste and its ability to produce black truffle salt. It is cultivated commercially for its unique flavor and its nutrient content. Its delicate texture and rich nutrients make it ideal for food and health supplements.
In addition to its distinctive flavor, the Black Truffle Salt from Carvacolla is also known for its health benefits. This delicious cheese is very low in fat and contains less sodium than other cheeses. It also contains a significant amount of calcium, which is good for bones and teeth.
The Carvacolla is also high in fiber, which is important because the fungus needs to break down starches and carbohydrates before it releases spores. These fibers are what make it such an effective digestive aid. It also aids in the absorption of calcium, magnesium, potassium, and phosphorus.
Another benefit of the Carvacolla is that it can act as an antiseptic against certain types of bacteria. This is a natural antibiotic that is highly effective against E. coli.
The Carvacolla has also been used as a source of vitamin C. It is high in antioxidants and vitamin A, which makes it ideal for preventing free radicals in the body. Free radical damage to our bodies can result in cardiovascular disease, high blood pressure, skin problems, and cancer. It is also beneficial for the immune system. It also increases energy levels, as it can increase metabolic rates.