Black Truffle Salt
Black Truffle Salt
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Hot buttered popcorn, a bowl of French fries, a plate of soft-scrambled eggs: a light dusting of black truffle salt turns each of them into something that tastes like a restaurant ordered it. This is a finishing salt for everyday indulgence. Sprinkle it over popcorn and fries, fold it into creamy mashed potatoes, dust it on avocado toast, or finish a mushroom risotto or buttered pasta, and the earthy, garlicky, forest-floor aroma lifts the whole dish.
The flavor is real because the truffle is real. This is sea salt blended with actual dehydrated black truffle pieces, so the aroma is mellow, sweet, and woodsy, not the harsh, chemical sting of the synthetic truffle oils many cooks have learned to distrust. A little goes a long way. The truffle aroma is delicate and fat-loving, which is why it belongs on rich, hot food at the finish rather than in the pot.
Packed fresh in small batches in Portland.
Ingredients: sea salt, black truffle. No artificial flavoring, no preservatives. Naturally gluten-free and vegan.
Common Questions
Does this contain real truffles or synthetic flavoring?
Does this contain real truffles or synthetic flavoring?
Real truffles. It is sea salt blended with dehydrated black truffle pieces, which is why the aroma is soft, sweet, and woodsy rather than sharp and metallic. The harsh note people dislike in cheap truffle products comes from a synthetic compound, not from actual truffle.
Should I cook with it or use it as a finisher?
Should I cook with it or use it as a finisher?
Finish with it. The organosulfur compounds that carry the truffle aroma are delicate and burn off under high heat, so boiling it in pasta water or frying with it sends the flavor into the air. Add it at the end, over hot food, so the steam carries the aroma up.
How do I get the most flavor from it?
How do I get the most flavor from it?
Pair it with fat and heat. Truffle aroma is fat-soluble, so it blooms on buttered popcorn, oily fries, egg yolk, and creamy risotto. A dusting over hot, rich food releases far more aroma than the same amount on something cold or lean.
I used a lot and the dish smelled overpowering. What went wrong?
I used a lot and the dish smelled overpowering. What went wrong?
Truffle is potent, and a heavy hand tips it from luxurious to musty and over-salty. A light, delicate dusting is all a plate needs. Start with a pinch, taste, and add more only if the aroma has not come through.
How should I store it to keep the aroma?
How should I store it to keep the aroma?
Keep it in a sealed jar away from heat and light. The truffle aroma lives in volatile compounds that fade with air exposure, so a closed container in the cupboard holds its character far longer than an open dish on the counter.
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Ingredients:
Black Truffle Salt
$25.00