Which implies that truffle oil is a pale representation of truffles. Black truffles differentiate themselves from white truffles due to their stronger taste and aroma, which makes them the center of whatever dish they're included in. Next on the record of components is sea salt, dried parsley, potassium sorbate (a preservative that derives from salt), dried black truffle, natural flavor, and black truffle extract. Prized for their delicate, mildly nutty taste, dark, rugged flesh, and yellowish interior with white veins, these premium truffles are usually solely picked underground from April to August.
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