Black truffle is typically the fruiting surface of black ascomycete fungi, most commonly one of the two species of the genus Trichophyton. Along with Tuber, several other genera of Ascomycetes are also referred to as truffles, including Geopora, Pelliago, Lactarius, Peziza, and a few others. The other common species of Trichophyton is known as white truffle, which is harvested from the skin of the white truffles that grow on the roof of French cottages during the winter.
Although some Ascomycetes have white or black colors to their spores, black ones tend to be brown in color. In fact, this particular coloration makes this type of fungi more difficult to cultivate than its counterparts, even for those that would like to harvest it for use as table salt.
Most Ascomycetes do not contain any sugars that can be converted into lactic acid. This means that the only way for the black ones to be used as an alternative salt is to use it as a drying agent. Since they do not contain any type of sugar, these salts are often prepared in a similar fashion to sea salt. In addition to being dried, the black ones are then cured by leaving them on a dark, cold surface for several days.
The drying of Ascomycetes is an important step in preparing a black truffle sea salt. This curing process provides it with a higher level of protection against damage.
Since Ascomycetes have not been able to be properly exposed to oxygen, they need to be dried by exposing them to a dark, dry space. As a result of this process, the black truffles lose their color and turn black instead of becoming brown.
Some people consider that the method in which Ascomycetes are dried is a necessary evil. Others believe that it is an essential part of the preparation of this black salt.
Many believe that the amount of curing that is done to Ascomycetes is far too low to make it beneficial as a salt. In reality, curing them to the point where they become almost black is actually an important aspect of the preparation process. The high level of color in this species is actually a result of the presence of melanin. Melanin is a natural color pigment found in dark-colored plants and animals, as well as in human skin and hair.
Although melanin cannot be removed from Ascomycetes, it can be prevented from building up in the pores. By exposing them to a high enough concentration of darkness, melanin removal occurs.
One of the best ways to cure Ascomycetes is by exposing them to temperatures that are below what would typically be found on the sea floor. When these temperatures are reached, the bacteria that cause infection begin to die off.
If you decide to use Ascomycetes as salt, you will need to know that the curing process is extremely delicate. To protect against damaging the black colored crystals, it is important that the crystals remain submerged in the solution for many hours before being rinsed away.
To remove the Ascomycetes, it is important to first rinse the crystals in water. Once this is completed, you will then be required to add them to another container, which should contain the cure.
For those of you who are interested in using Ascomycetes as salt, you will want to make sure that you use a very small amount of this product. If you overdo it, the crystals can be destroyed before you are able to cure them.
Because of this, you may find that your black truffle salt has to be diluted quite a bit before you can use it. To prevent this from happening, always make sure that you have more salt than you think that you will need.