Black truffles, also known as "pink ladies' pepper" or "wild mushrooms" is a delicacy in the culinary arts. This name was given by the French in their name for this rich and sugary cured meat product. Cured and made into a pasty, these sugary, salty, and sweet sugary delights are usually eaten with bread spread, often displayed on a dessert table. Often they are used as a garnish or in sauces and desserts.

A truffle is a mushroom that has its fruiting body covered with a thin layer of the outer skin. There are usually several of them on a flat stone or a dish. There is no clear distinction between the interior and exterior layers of the fungus, thus it is commonly known as black truffle sea salt. In addition to Tuber, other genera of fungus are categorized as black truffle salt, including Geopora, Peziza, Choiromyces, and more than a hundred others.

While the origin of this delicious food has been a mystery for many years, the history of black truffle salt makes for a fascinating tale. The best place to look for it is in a special section of a food shop or specialty store called the truffle aisle. These shelves are filled with products that include everything from caviar and truffles to seaweed and yeast. The aisle may also include smoked salmon and truffles.

Unlike its sea salt counterpart, black truffle salt is not processed or chemically treated. The name comes from the black, dark brown seeds which have always been the main ingredient of this special food. The story goes that, in the 16th century, a merchant in France discovered this food while sailing along the Seine River in France. As luck would have it, the merchant was returning from a trip to Germany when he fell ill and died. His last food item was black truffles. It took him an entire year to die, yet his extraordinary love of this food became a well-known tradition in France and parts of Europe.

For years this rich, dark brown powder was often used as a replacement for Italian or Greek traditional salt. During the 1950's it began appearing on menus in North America, too, as a healthy alternative to table salt. At first, it was simply called "truffle salt" and was used mainly to add a hint of color to food. Today, it is considered a spice and seasoning instead of salt. Many recipes include black truffle salt for its pungent flavor, but also because of its nutritional value. It contains a high concentration of iron, which is good for blood circulation and also helps protect the heart.

In addition, black truffle salt contains many healthy nutrients including magnesium, potassium, calcium, sodium, iron, and phosphorus. In addition, it contains a special kind of resveratrol, which is thought to be beneficial for protecting arteries and reducing a person's risk for heart disease. Resveratrol may also be helpful for weight loss as well as reducing a person's risk of cancer.

One way to enjoy this wonderful flavor from this Mediterranean specialty is to add it to tomato sauce, salads, or any other dish that calls for a touch of this salty flavor. You can even make a delicious dessert by using it as a topping for fresh or raw fruit. If you decide to use sea salt instead of black summer truffles, you can still enjoy the rich flavor of this fine salt. You'll just need to substitute the sugar for natural sugar.

Another way to enjoy the rich flavor of black truffle salt is to enjoy it on top of scrambled eggs. To do this, simply heat about two tablespoons of olive Morada cheese and combine it with a quarter ounce cup of cream cheese. Use the mixture as a topping on your baked potatoes, warm up your favorite coffee or tea or add it to your omelet.