Fine Black Truffle Sea Salt
Our Fine Black Truffle Sea Salt blends fine sea salt with black summer truffles to create a complex, delicious seasoning with an earthy, intoxicating truffle aroma that adds flavor and depth.
Ready to use. No preparation necessary.
Storage & handling
Store in a dry, cool place.
Salt, truffle flavor (natural and artificial flavors), truffles, canola oil.
Our Fine Black Truffle Sea Salt blends fine-grained sea salt with black summer truffles to create a complex, delicious seasoning with an earthy, intoxicating truffle aroma that adds flavor and depth.
Black summer truffles belong to the family representing the most highly prized mushrooms in the world. They are valued due to their deep, earthy, pungent aroma and flavor, combined with their scarcity.
Truffles grow 3 to 12 inches underground in a symbiotic relationship with the roots of chestnut, oak, hazel, and beech trees. They are irregularly shaped and warty-molded by the stones that surround them in the soil-with a rough skin-like surface covered in small crystalline projections. When mature, the surface is dark brown to nearly black, while the inside of the flesh is pale beige with white marbling. They range in size from that of a walnut to that of a fist.
Truffles were traditionally hunted using female pigs, which mistake the truffles' aroma for the mating hormone of male pigs. Unfortunately, since pigs are rather indiscriminate eaters, this led to the pigs consuming nearly as many truffles as were successfully harvested. Now, truffle hunters typically use trained dogs.
The aroma and flavor of a truffle is famously difficult to describe, but it is highly umami and bears notes of garlic, wild mushroom and hazelnut. It is best to use black truffles with relatively neutral ingredients such as mild cheeses, cream, potatoes, pasta and rice, which will allow the truffle flavor to shine. Fats can capture and enhance the aroma of truffles, so they are favored partners.
Earthy black truffle-infused salt sets the tone for these decadent chive scrambled eggs. They’re especially fluffy since they’re not over-beaten. Adding to the cloud-like results, they’re given time to cook in the pan, untouched, before a vigorous stirring ensures curds form.