The truffle, sometimes known as a salt apple, is a succulent that grows on trees, shrubs, vines, and even rocks in the ground. They have the shape of a small round fruit about the size of a tennis ball, with a sweet, aromatic, salty flavor. While it is a natural food, the main source of this sweet treat comes from a mushroom called Tuberose. This species of fungus belongs to a family of yeasts called the Ascomycetes, which are also responsible for making bread and wine.
Among Ascomycetes fungi, truffles are ranked very high. A truffle is actually the fruiting body of an underground ascomycete organism, mostly one of several species of this genus Tuberculata. In addition to Tuberculata, several other genera of yeasts are also classified as truffles such as Geopora, Peziza, Leucangia, and several others. However, truffles have a unique set of characteristics that distinguish them from most other types of yeasts.
They are not only highly productive fungi, but they are able to grow in high-temperature environments and even in dark, moist conditions, which is rare among other species. They can withstand very low temperatures (about 32 degrees Fahrenheit), which makes them ideal for people who want to have fresh truffles for their cooking and baking needs.
The black truffle salt has been known to contain a variety of minerals and nutrients that help enhance the nutritional value of foods. This includes important trace elements like calcium, iron, magnesium, potassium, sodium, and sodium chloride. As mentioned earlier, the truffle can also retain some of these elements if it is kept in acidic conditions for a long time.
Truffles contain a substance called melanin. Melanin is a pigment that gives the flesh of truffles its bright color. It is produced by the melanin-producing fungus, melange, which is present in the outer part of the mushroom.
Melanase is a type of enzyme that helps break down other substances in the truffle. It also protects the fungi from oxidation. This protects the organism from the ultraviolet light that can kill the fungi. It is found in the truffle's surface.
Because of its ability to protect the fungi, melange can cause dark brown spots on the surface of truffles, but this problem will fade as the fungus ages. Once the spots disappear, it can be removed by a process called bleaching.
Since the truffle salt is naturally acidic, it is usually used in baking. To preserve the color of truffles, some are preserved by drying and pressing, while others are preserved by freezing. However, it is used in baking and cooking by itself and in salads or spreads. The taste of fresh truffles depends on what type of salt they are prepared with.
The truffle salt contains vitamins A, C, E, and K. These nutrients contribute to good health and to the growth of healthy cells. They are also essential for the immune system to function properly. When properly combined with other nutrients, vitamin C and vitamin E are excellent antioxidants.
Since the truffle contains calcium, it is considered a rich source of energy because it allows the body to use calcium for energy and to build up bones. Because the salt also contains vitamin C, this is also beneficial for preventing bone loss and developing strong bones.
Another nutrient that contributes to the growth of healthy cells is phosphorus. Phosphorus is needed for many metabolic processes in the body. It is used for blood cells, brain cells, and nerve cells, which are vital in the proper functioning of the immune system.
Since the truffle contains calcium, it is good for bone strength. Phosphorus is also an important element in the maintenance of normal blood pressure and can be effective in treating arthritis.