A truffle, or fruiting body, is a white fleshy berry, which is usually the fruiting body from a subterranean Ascomycota fungus, mainly one of the trimpi species of the family Tuberculinae. These fungi grow in places like the basement of caves, soil cracks in the walls, underground, and also on the surface of rocks or on top of soil that has not yet decayed or otherwise decomposed. Other types of fungi that are classified under the same genera include Geopora, Trichophyton, Chlorophyllum, Pterocarpus, Lamiopsilum, and others.
Truffles are considered delicacies by some and are often eaten on their own or with other foods or drinks. While most people consider a truffle to be a bitter-tasting food with a flavor of licorice or worsened, the scientific classification of the term truffle actually depends on how they were grown in a lab rather than how they appear in real life. Many people also believe that a truffle has a very special flavor, but this is not true.
The mushrooms that form truffles are actually mushrooms that are called Ascomycota. These mushrooms have many common characteristics with the edible mushrooms we consume. For instance, there are very fine pores in the stems. These pores are not connected to any internal structure but are located deep within the stem and provide the truffle with moisture.
Some of the Ascomycota mushrooms contain as many as eight thousand odorless proteins, including some that are known to play an important role in the process of deodorization. Some mushrooms also have large amounts of hemoglobin, which is an essential part of blood cells and also provides the truffles with oxygen.
Black truffles and white truffles have almost identical Ascomycota mushrooms, but the only difference lies in the color of their spores. This is because the black variety of mushrooms do not have a "sour" taste. They have a "tartar" taste. White truffles have a "sweet" taste and are usually more expensive than black truffles.
White truffles are sometimes dried and shaped like a truffle and sold as such. When a truffle is carved into small pieces it can be stored for long periods of time and then sliced and served in desserts. A variety of recipes are created which use the slices to make confections such as pies, custards, mousses, sorbets, cakes, cookies, and even sorbets.
Although salt is a popular cooking ingredient, truffles are not actually used in cooking. Because the spores of the fungi responsible for their creation cannot be broken down in a normal cooking environment, cooking does not kill them.
The white, sweet, and bitter varieties of these fungi cannot be eaten raw, so it is necessary to freeze the mushrooms before freezing them. There is also a possibility that they will be contaminated when they are frozen, and there are now commercially produced black truffle sea salt that can be placed in a microwave to freeze them, as well.
Truffles come in a variety of flavors. Some of the most common are vanilla, almond, caramel, chocolate, raspberry, and hazelnut.
Commercial truffle salt is available both on the Internet and in stores in various flavors. Some retailers also produce their own line of truffle salt. In order to make sure that you are purchasing the highest quality salt, choose one that contains the highest concentration of nutrients and minerals.
Although they can sometimes be found at your local grocery store, the best places to find them are the specialty stores and online. If you prefer to buy the freshest truffles, choose those that are imported from countries such as France, Italy, and Spain.
Truffles are available in a wide range of shapes, sizes, and flavors. It is important to make sure that you are purchasing the right one for your specific recipe.