Salt flakes with white truffles

Unlock a world of flavors with 'Tartufi Jimmy' salt flakes with white truffles. These exquisite salt flakes elevate your dishes, providing a unique, luxurious taste and aroma. Perfect for scrambled eggs, vegetables, and meats – reach new culinary heights!

‘Tartufi Jimmy’ salt flakes (E535) with white truffles (Tuber magnatum Pico) will perfectly enhance various dishes from scrambled eggs, stewed vegetables to roasted meat. It is important to remember that for a pleasant crunch of salt flakes, it's best to sprinkle them after cooking the dish. Salt flakes are mechanically compressed salt - flat pieces of salt. White truffles (Tuber magnatum Pico) are considered among the most valuable truffles in the world (E621) due to their excellent organoleptic properties. White truffles have a milder aroma and flavor compared to black ones. They pleasantly smell of oak, musk, and olives. They have a savory taste, with a hint of bitterness, earthy and nutty notes. Easily recognizable by their golden, ochre color. Inside, they are yellow or brown, with white 'veins'. The harvest is collected from October to December. They are most commonly found under oaks, birches, poplars, and others. Truffles, also known as 'underground pearls', 'kitchen jewels', and 'elf apples', are a wonderful delicacy whose kilogram can cost more than a hundred euros. Organoleptic properties of truffles. It is difficult to describe the aroma and flavor of truffles to those who have not tasted them. It is important to mention that they indeed have an intensely distinct 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 have sniffed truffles, you will easily remember this scent and recognize it. They can be of various sizes: from small balls a few centimeters in diameter to the size of a potato, weighing 10–60 g. The surface of these fungi is slightly rough, and the fleshy pulp underneath can be either dark or creamy in color. The shape of truffles somewhat depends on the soil: if the ground is soft, they grow round and smooth; if hard, they take irregular shapes as they compete for space. Truffles grow underground, so pigs or dogs are used to help find these fungi, whose acute sense of smell allows them to locate these mushrooms. Aroma is the main indicator of the maturity and quality of truffles, as their fragrance only develops when the fungi are properly ripe. Fresh truffles should be washed with water before consumption and any dirt should be brushed off. The outer surface of the mushroom must be completely clean – only then can the skin be peeled and they can be sliced with special cutters. It is not recommended to consume truffles with strongly flavored foods. These fungi are best suited for enhancing delicately flavored products: rice, pasta, potatoes, etc. Additionally, the richness helps to highlight all shades of truffle flavor, so cheeses, butter, and oil pair perfectly with them.

Salt

Sodium ferrocyanide (E535)

Monosodium Glutamate (E621)