The term "black truffle" refers to the blackish-white surface of this mushroom. Some people call it the "black" truffle because they assume that the mushrooms that they are eating are actually white in color when truly they are only a shade or two darker.
A truffle, which is technically referred to as Tuberculata, is a fruiting body (necosporum) of an ascomycan fungus, mostly one of the genera of the subfamily Ascomycetida. Other genera of ascomycan fungi also known as truffles include Geopora, Geostigma, Peziza, Chlorophyllum, and a dozen or so others. Each fungus has its own characteristics and uses different techniques to produce truffles. Geopora produces a black powdery coating on the surface of the stems while Geostigma produces a creamy white coating. Chlorophyllum produces a creamy white that is then used as a fertilizer.
Tuberculate fungi produce the best black truffles and are therefore the ones that produce them the most widely in the world. However, they are not the only ones out there as there are several species of fungi from other genera that produce truffles as well.
When it comes to truffles, most people think that they are only found in areas of France and Italy where Ascomycan fissures are common. Although truffles do grow in Italy and France, the production levels are less than that of France, which is why the mushrooms that are grown there rarely turn up in the shops.
Ascomycan fissures are known to exist in many parts of North Africa. In fact, the word "truffle" was originally meant to describe fungi found in Egypt, since the Egyptian pyramids were covered in spores that turned black when exposed to sunlight for long periods of time. The name has been changed to match the dark, fruity spores of Ascomycetes, which are most commonly found growing in the Northern Hemisphere. The name "truffle" may have also become tarnished as people learned of other kinds of fungi found in North Africa that do not produce a black powder on their surfaces.
Because Ascomycan is such a common species, the production levels of this fungus are also very high. This makes it very difficult to grow on your own. However, if you want to get some in your kitchen, you can use the black truffle sea salt that is available commercially.
Black truffling salts are usually made from a type of fungus called Lactobacillus Acidophilus. This bacteria is usually present in yogurt or any kind of natural yogurt that contains live cultures. It works best with this particular fungi because it will cause the fungus to produce spores and kill the fungus that causes the black spots on the mushroom.
The problem with the fungus that produces this powdery coating is that it is not able to grow in its natural state. To keep the fungus growing, it must be kept under control. That is where black truffle salt comes in.
When you buy this kind of salt, remember that you cannot make use of black truffle powder in place of Ascomycan. It will just give the fungus the wrong environment to grow in. It is better to leave Ascomycan out of the equation. It is too expensive to use in commercial quantities and it can cause problems with your stomach, especially when combined with other spices.
Black truffle salt is available at almost every supermarket. You may also find it in online stores. Although you will have to pay more for it, you will be able to have it at a reasonable price and still get the same results as you would if you were to buy the real thing.
Before buying any kind of salt, make sure to read the ingredients. Many of them contain Ascomycan or another kind of fungus that does not work with black truffles. In this case, you would not have to worry about having to use a salt supplement, since the supplement is already balanced with Ascomycan.
Buying salt online is a great idea, too. There are sites that offer a wide selection, and you can save money on the product.