Black truffles have a delightful nutty flavor but are actually a member of the cactus family, Cactaceae. Cactaceae also includes lemons, limes, and grapefruits. Many exotic culinary traditions surround the preparation of truffles including the famous French truffles served at the cafe du Mose, or "Moulin Rouge" in Paris. The origin of truffles is shrouded in mystery, but common knowledge states that they originated in the Italian city-state of Sicily.

Traditionally, the best truffles are made from the seeds, skins, and stems of the Cactaceae tree, which can grow up to 40 feet high and produce several varieties of aromatic oils. Traditionally, black truffles are made by following this procedure, the seeds are roasted until they begin to pop and then ground with a mortar and pestle. They are then covered in water that has been brought to just below the boiling point and allowed to rest for about an hour.

Today, black truffle sea salt is often purchased for use in a variety of recipes, including chocolate truffles and Tiramisu cream-filled cookies. Though the seeds and skins are left intact, there is no longer any need to use mortar and pry bar when making chocolate truffles. Instead, a modern-day mixer with a food processor is all that is needed. While still retaining the same dimensions, truffles have lost their distinctive shell. Today's black truffle salt is not only used for chocolate, but also for many other foods, including meat and seafood, and comes in a variety of flavors.

But how did black truffle salt come to be? While the roots of the modern black truffle salt are hard to pinpoint, the popular story goes back to 17th century France. It is said that a French lady by the name of Madame de Pompadour was the first one to discover the unique salt. She would mix it with a few drops of rosewater and set a crystal ball in a box with the powder inside.

The crystal ball was supposed to keep the liquid from seeping into the box. However, some people who tasted the mixture claimed that the coloring in the ball changed when it came into contact with various foods. Soon, Italian black truffle salt was born, and soon after, came the world's first known recipe for this salty treat. No word on exactly where this concoction came from or what it was called before this, but there is a possibility that the name 'sea salt' was given to it at some point.

Today, there are many varieties of Italian black truffle salt available. Traditionally, they are made by boiling the seeds and then grating them down into a fine dust. Today, they can be added to soups, cookies, and desserts, however, they are typically served plain in their original form.

When purchasing the Italian black truffle salt, you will find that it comes in three main varieties: regular, Italian style, and Cajun. The regular is the original and more common version that has a neutral color and a light crystal clear color. It is the one you might find in your local grocery store or supermarket and is usually less expensive than other types. The Italian style on the other hand has a much stronger flavor than the regular version and goes well with meats such as pork and chicken as well as seafood. Lastly, the Cajun seasoning adds an aroma that is much more intense and powerful than any other types of salt that have been mentioned so far.

So now that you know what the Italian black truffle salt is and what it can do for you, why not start spicing up your recipes this season? Think of the possibilities of using it in your next steak or cheese recipe. You can also sprinkle it on top of many different vegetables, fruits, cheeses, and meat dishes. Remember though, when buying this type of seasoning, be sure that you purchase the genuine article as you don't want to end up wasting money on fake products. As you know, there are many different companies out there who will try to sell you low quality products at a much higher price, so be sure to shop around for your cooking supplies and items.