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Melanosporum Truffle Pearls - 1.76 oz (50 g), by Cataliment, Spain.
Crafted in Spain, these pasteurized truffle pearls capture the essence of melanosporum truffles, known for their exquisite aroma and flavor, and offer a sophisticated touch to your culinary creations, infusing dishes with the luxurious taste of truffles. Their firm texture and intense earthy notes make them a versatile ingredient, ideal for enriching salads, pasta, risotto, canapés, hot and cold creams, and more. Elevate your gastronomic experience and savor the decadent essence of truffles with every delicate pearl.
Keep Refrigerated | Between 36 to 40 °F (2 to 4 °C), once opened. |
Color | Bright brown. |
Preparation | Pasteurized. |
Texture | Creamy. |
Taste | Intense, exquisite truffle flavor. |
Type | Truffle and truffle juice-based processed product. |
Species | Tuber melanosporum. |
Region | Spain. |
Size | 3 mm beads. |
Packaging | Glass jar. |
Ingredients | Water, Truffle Juice Melanosporum 15% E.U. (Tuber Melanosporum), Truffle Melanosporum 5% E.U., Modified Potato Starch, Salt, Natural Truffle Aroma (Contains Mustard), Acidifier (Citric Acid), Lemon Juice, Stabilizer (Xanthan Gum), Spices (Rosemary Leaf), Caramelized Sugar, Thickener (Guar Gum). |
Shipping | Product is perishable and will be shipped via Overnight Shipping. |
Shelf Life Refrigerated | 24 months from packaging date. Consume within 15 days once opened. |
Storage Type | Store in a cool, dark place. Once opened, keep refrigerated. Do not freeze. |
Net Weight | 1.76 oz (50 g). |
Common Uses | In salads, pasta, risotto, canapés, hot and cold creams, and more. |
Allergy and Cautionary Information | Contains Mustard. |
Advantages | GMO-free, vegan. |
Gluten-Free | Yes. |
Brand | Cataliment. |
This product is perishable and will be shipped by Overnight Shipping.
Approximate shipping time is 1 business day.
If you place your order today before 12 PM Eastern Time, its earliest possible delivery date is Tue, April 30, 2024. Otherwise, it may take an extra day for it to be delivered.
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