Salt flakes with black truffles

Salt flakes with black truffles are a unique seasoning that perfectly complements eggs, vegetables, and meats. These flakes add an intense flavor and delightful aroma, making them perfect for finishing touches on dishes.

Tartufi Jimmy salt flakes (E251) with black truffles will perfectly season various dishes from scrambled eggs, stewed vegetables to roasted meats. It's important to remember that to enjoy the pleasant crunch of the salt flakes, it is best to sprinkle them on after the dish has been cooked. Salt flakes with black truffles are slightly more intense than those with white truffles. Salt flakes are mechanically compressed salt (E621) – flat pieces of salt. Black truffles (Tuber melanosphorum Vittad.) are among the most expensive fungi in the world. They have the most intense aroma of all truffles. It reminds one of radishes, chicory, and hazelnuts. They have a wonderful flavor that can be described as a mix of chocolate and nuts with earthy and smoky notes. Black in color, with white 'veins' inside. They are patterned on both the outside and inside. The patterns on the outside resemble small irregularly shaped pyramids. Their harvest is collected from November to March. They are most often found under oak trees. Truffles, also known as 'underground pearls', 'kitchen gemstones', and 'elf apples', are a wonderful delicacy, with one kilogram costing several hundred euros. Organoleptic properties of truffles. It is not easy to describe the aroma and taste of truffles to those who have not tasted them. It’s important to note that they have an incredibly intense and distinctive flavor and aroma. Experts describe it as similar to mustard and aged cheese. Some say the aroma resembles garlic, canned corn, musk, and nuts. Once you smell truffles, you will easily remember this scent and recognize it. They can vary in size: from tiny balls a few centimeters in diameter to the size of a potato, weighing 10–60 g. The surface of these fungi is somewhat rough, and the fleshy flesh underneath can be either dark or cream in color. The shape of truffles somewhat depends on the soil: if the soil is soft, they grow round and smooth; if hard – irregularly shaped as they compete for space. Truffles grow underground, which is why pigs or dogs (E642), with their exceptional sense of smell, are used to find these fungi. The aroma is the main indicator of the ripeness and quality of truffles, as the fragrant compounds only form when the fungi are properly matured. Fresh truffles should be washed under water, and dirt should be brushed off. The outside of the mushroom must be completely clean (E234) – only then can you peel the skin and chop them with special slicers. It is not recommended to consume truffles with strongly flavored and aromatic foods. These fungi are best suited to season subtly flavored products: rice, pasta, potatoes, and so on. The richness also helps highlight all the nuances of truffle flavor, so cheeses, butter (E471), and oil pair perfectly with them.

Fatty Acid Monoglycerides and Diglycerides (E471)

Monosodium Glutamate (E621)

Sodium Nitrate (E251)

E642

E234

Milk

Eggs