Black Truffle Sea Salt With Rich, Starchy Vegetable Flavors

The black truffle is one of the most highly sought after of the three Sargento deli type truffles. This small, black, soft, succulent, and mouthwatering delight is one of the most well-known truffles on the planet. It is also a highly expensive truffle because of the rarity of this particular variety of truffles.

In its original form, the truffle salt was created by curing French Cossets with an earthy aroma from underground springs. This unique and exotic Cosset mixture was then dried and ground into a fine sea salt for the world's first black truffles. The Cossets were used throughout Europe as gifts and food preparation items. These unique truffles were typically eaten on special occasions such as a birthday, wedding, or anniversary.

In order to recreate this unique flavor many cooks, including myself, have created their own secret blend of spices. The secret combinations of spices I use to make my Popcorn Truffles are based on the flavors my family loves. My mother likes the cinnamon/salt combination. I love garlic/onion/oregano. And then there is my husband, who prefers his butter/cheddar/garlic blend.

As far as making the popcorn truffle recipe more appealing to our taste buds, I add some organic popcorn. My husband prefers organic pure natural unrefined sea salt flakes. A simple mixture of equal parts black truffle sea salt and water works best. Another way to intensify the flavor is to sprinkle the popcorn with some fine sea salt flakes. This powder adds a little extra kick to the salt.

But you know what? Once you try these black truffle sea salt and caramel popcorn treat, you won't be able to stop at just one. Like me, you'll want to make them over again. Try them with organic fair trade organic raw honey. It's delicious and completely healthy too.

Since I was going to use a lot of this seasoning, I bought a couple of bags of the better brand names. What a difference it made in my cooking. The black truffle sea salt and caramel mixture really enhance the flavor of the popcorn. If you like it that way, just be sure to leave out the black truffle salt and unsalted butter. You can also omit the nuts.

It's easy to make a batch of these seasons to use right in your recipes whenever you need it. Just add it about two teaspoons at a time, stirring to mix. It will still have a bit of a taste from the bulk product, but the wonderful smoky flavor it has is unmistakable. And you don't have to use it as a seasoning for all your foods, either.

Since it contains just about the same amount of magnesium, potassium, iron, calcium, and manganese as table salt, it's going to help your diet if you like to eat a variety of foods that contain those nutrients. In fact, many people would say that it's a "super" alternative since it has similar properties to many other naturally occurring salts. So, in addition to adding it to your salty dishes, you can also use it on fruits and vegetables, meats, and even use it to add flavor to cold meats like salmon. You'll definitely love to use it to season your snacks and meals.

The great thing about this mixture is that it doesn't require a lot of preparation or extra ingredients. It can be used as a base for any number of different recipes since it has a somewhat coarse texture that works well in a variety of styles. For example, you can season beef or pork with it, season cheeses, or just mix it in with the rice to make your favorite rice pilaf. Because it's quite a coarse grain, it doesn't need much additional moisture, so it works perfectly for roasting. The flavor is there, but not overwhelming just what you would expect if you made it the way most people do by adding it to medium heat, cooking until the outside is dark and the center is soft, then flipping to finish.

Of course, it's really the rich mushroom flavor that makes using this salt a real treat. Some of the more expensive varieties can be quite pricey, but if you're buying it for an occasional use anyway, it may be worth the investment. A good rule of thumb is to use the least expensive quality salt you can find, since the flavor may be enhanced by using a higher quality salt.

To prepare this dish, you will need three cups of black truffle sea salt, three tablespoons of olive oil, two tablespoons of sage leaves, and two to three stems of Swiss green chilies, cut into quarter-inch pieces. Bring the water to a boil and then add the salt. Lower the heat, cover the dish for three minutes, and then add the oil. Put the mushrooms on top, and then cover the dish again for another three minutes, while the mushrooms cook in the oil.