Dry black garlic

La abuela carmen

from: Epices, Thés & Infusions en VRAC (Europe)

Store away from light and moisture.
This product is a bulk product and will be bagged by us.

Origin : Spain

Black garlic has been known since antiquity. It is obtained by fermentation, a process used for several centuries in Asia. To do this, fresh garlic heads are placed in a closed container, between 60 and 80° in a humid atmosphere in order to be matured.
The oxidation which occurs then, gives its black color to the cloves. Fermentation allows the stabilization of allicin, the substance responsible for the odor and the pronounced taste of white garlic.

Soft and melting in the mouth, the aromas of black garlic vary according to its drying time and are somewhat reminiscent of those of balsamic vinegar.
black garlic. It has an optimal shelf life of 1 year but in Japan some people keep it for 10 years. Like a good wine it improves with age, you want to stop the maturation keep it in the refrigerator.

And in cooking?
In the mouth, it is a superb sweetness that emerges, slightly acid, which is not without evoking balsamic vinegar, licorice, umami ...
Its flavor is so sweet that, like Italian candied garlic, you can enjoy it as is, pure and whole, at any time of the day. All without fearing for your breath! Black garlic is much easier to digest than traditional garlic, and will not leave an unpleasant memory to those around you.
In the kitchen, you can slice it very thinly to garnish your pasta, salads, omelets, pizzas, or to spice up a risotto
Pressed in the same way as traditional garlic, you can use it in your dressings, sauces and marinades of all kinds.
Black garlic goes wonderfully well with mushrooms, such as shiitake mushrooms, in a pan-fried dish. You can also use it with tomatoes, in a sauce, with melted cheese in a gratin for example.
As with balsamic vinegar, the flavor of black garlic is perfect for cold cuts, smoked meats, sausages... With foie gras, you can use it instead of the classic onion confit: it is delicious!
Finally, black garlic is perfect with fine fish, such as monkfish, sole, sea bass, but also with shellfish such as scallops.
To enhance the umami effect, you can also combine your black garlic with sesame seeds or sesame oil in your Asian dishes.
Sliced on a slice of bread, salted butter, fleur de sel and pepper
It goes wonderfully well with chocolate, so many recipes in perspective.

Properties
- Organic (EU)