A truffle is the black-colored fruiting body of an ascomycete subterranean ascomycota fungus, mostly one of the different species of the family Tuberculiaceae. There are more than a hundred other genera of this fungal organism, some of which are listed below as black truffles:
Peziza is one of those genera that are considered to be members of truffles but it is not actually classified as such. Instead, it is known as the Peziza flavimaculata or Peziza cinnamomi. It is native to Europe, Asia, Africa, and North America.
Geopora is also subspecies of Truffles but this one is indigenous to the Mediterranean area and Asia. Its exact geographic origin is unknown, but it is thought to have been introduced into North America via the slaves who were brought there during the trans-Atlantic slave trade. Geopora belongs to the Ascomycium subgenus.
Ascomycium is not actually a fungus at all but filamentous cyanogenic algae, much like chlorophyll. The presence of a truffle's fruity odor in the mouth has led to a number of theories about the fungi' nature and place in the food chain, including theories on how they became such a popular food by the ancient Egyptians. These theories vary widely from other theories on the matter, such as the idea that the truffles are a delicacy for the Egyptians. Some of these theories even go as far as to suggest that these fungi serve some sort of beneficial purposes, such as helping to digest food.
Geopora is not actually edible but can be used as a garnish, especially when mixed with the black truffle salt. The two work together best when they are used together to create a flavor that is reminiscent of chocolate and/or licorice. Other types of truffles are usually garnished with truffle salt to create a more bitter taste, while Geopora is normally served with sweet flavors.
Peziza is commonly found in Italy, Germany, France, Austria, Switzerland, England, Ireland, and the United States. It grows in tropical and sub-tropical environments and is a member of the Ascomycium genus. This particular species is a highly adaptable organism, which means that it can grow both in soil and water. Because of its unique ability to live both in damp and dry places, it is common in the desert regions of Africa, the Middle East, and the southern United States.
Peziza is often sold in dried form and it should never be kept refrigerated or frozen. It should be used within three months of its purchase to ensure its freshness. Once the truffle has broken down into a powder, it should be used straight from the bag or container. This makes the truffle very easily mixed with a little water and sprinkled on foods, or eaten directly from the bag, although it may be eaten plain.
Black truffle is a delicious addition to any recipe where sweetness is desired. A truffle salt is a great addition to food and can also be sprinkled on food or put on salads, sandwiches, or mixed with crackers.
Peziza has a unique flavor that is often described as an onion flavor, though this is really only because of the strong flavor of the pizza itself. Its natural color is black, but it does have a brownish grayish tint that indicates the existence of the spores that produce its flavor. If left to dry out, pizza can turn black in color.
Many people have tried growing pizza but have failed to grow it in a dark, moist environment. It grows well if exposed to a warm climate and soil. In fact, it requires only half an inch of soil in order to be planted and thrive.
Once planted, the truffle will not survive unless the conditions for its growth are favorable. A mixture of pizza, water, and sulfur is the key to its survival. This mixture will kill off weeds and fungus and will help the plant to develop new shoots.
To keep your pizza fresh, store it in a refrigerator that contains no preservatives and is kept at room temperature. Keep it in a cool, dry place and you will find it a delicious addition to your favorite recipes.