Truffles are a very delicate, hard-shelled mushroom that looks similar in appearance to a small black button mushroom but is actually a member of the Ascomycota family. Truffles belong to a family called Ascomycota, which consists of over 800 genera and subgenera of mushrooms.
Ascomycota mushrooms are among the most abundant mushrooms in North America. Each species belongs to a subfamily, which includes up to three thousand species. A truffle is actually the fruit of an ascomycete subterranean ascomycerium fungus, primarily one of three species of the genera Tuberculata, Geopora, and Tuberculina. In addition to these, several other genera of mushrooms are also classified as truffles, such as Geopora, Peziza, Saumagoa, Leucangium, and hundreds more.
The most common mushrooms that are used in making truffles are not actually truffles but are mushrooms known scientifically as Geocarpus santalinus, commonly called mushroom of Santalum album. These mushrooms are native to Europe, Africa, and Asia, but have been introduced to North America over the last few centuries. Although it may be difficult for someone who has never tried the mushroom before, they all have one thing in common. Truffles contain sulfur compounds and other organic chemicals called tannins. The main chemical in this group is sulfides or sulfuric acid, which is produced by the fungi as a defense against predators.
Truffles are also often classified into two main groups based on where they grow. The first type of truffles grows in dark, damp conditions like caves and other types of wooded areas. The other type of truffle, which is found in warmer and drier places, is the truffle found outdoors in a forest. Both types of mushrooms can be eaten fresh or used for cooking.
Truffles were first discovered by Italian monks in Italy who in the twelfth century discovered a new species of mushrooms that they called the Truffles Saccarini, meaning "little mushrooms of Sicily". The name is a reference to the fact that they resemble the fruit of this same species. This mushroom. Later, in the fourteenth century, the French called it a "peach of the sea", since it was said to be similar in shape to the peaches.
During the fifteenth century, truffles began to be marketed in Italy under the name of Trice de Nuits, which was actually a type of black truffle sea salt. This was because of the yellow or greenish color of these mushrooms when dried, resembling seaweed. Black truffle salt became popular all over the world and was used for many different recipes and to treat food poisoning in Europe. It had a salty taste and was widely used as a cooking ingredient.
When people in Spain, France, and other parts of Europe began preparing dried truffles as salt, it was quickly adopted as the official salt of France, the island of Corsica, and many parts of Northern Africa. By the eighteenth century, the use of truffle salt in cooking and other culinary uses spread through all parts of Europe. It soon became known as a highly prized culinary ingredient.
Although white truffle salt was also produced, this was considered a delicacy in some countries and was usually reserved for the rich and the famous. Truffles are still one of nature's most sought after and prized foods. Many are grown in Italy and are still popular, although the demand for black truffle salt has caused its production to decline.
Modern-day truffles come in all shapes, colors, and sizes, and are often served during meals or to guests at celebrations, weddings or birthdays. Some even make edible art pieces to put on display. In addition, truffles can be used in a variety of ways in baking such as in cake batter.
The most popular variety of truffles that are available today are the black truffle salt, which is made with the same types of fungi that grow on a black truffle mushroom, but the resulting product does not have any black pigment or texture. Black truffle salt tends to be slightly salty and more crunchy than white truffle salt, but still retains the fruity flavor and appealing flavor that make it so popular.
Another variation of truffles is called the black truffle, which is slightly sweetened and is often used in baking or cooking as a substitute for white truffle salt. It is slightly bitter in taste but still has a nutty flavor. In addition, it is often used as a garnish instead of regular table salt. These truffles are harvested from different regions around the world and are very delicate, making them difficult to harvest.