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Black Garlic Bulbs

$19.95
Price Size Sale Qty
$19.95 500 gr

Description

Black Garlic Bulbs

Black garlic is a little-known superfood, yet it has incredible benefits. With a sweet and tangy flavor, it is pleasant to taste. Black garlic is the classic garlic (Allium sativum) candied in seawater at a constant temperature of 60°C, or cooked at a low temperature, between 60 and 80°C, in an environment with a humidity level between 70 and 90%, for at least 2 weeks and up to 60 days.

It is the preparation process that gives it its deep black color, special flavor, and qualities, which are ten times greater than those of traditional garlic. The peel remains white, but the cloves are charcoal-black and are all soft, with a new melting texture.

What does black garlic taste like?

A tangy and sweet taste

Black garlic bulbs have an exceptional flavor. On the palate, black garlic has a soft, melting texture, slightly tart and sweet. Its taste and smell are reminiscent of caramelized balsamic vinegar. Sour and sweet, black garlic is easily consumed and does not give bad breath!

By transforming, white garlic completely loses its smell and taste to give way to a new flavor, very sweet and very digestible. As an appetizer, the flavor of black garlic is sweet and candied, slightly sweet, reminiscent of balsamic vinegar, and licorice. At the end of the mouth, there is a very pleasant light acidity reminiscent of tamarind. Indeed, the fermentation of garlic reduces its content of allicin, the sulfur compound that gives the spiciness and strong taste of fresh garlic, making it devoid of the aggressiveness of fresh garlic, so it does not give bad breath!

How do you use black garlic in cooking?

You use black garlic in many recipes, for its incomparable nutritional benefits. Once peeled, the cloves reveal their intense, shiny black color. They are firm under the blade of the knife, but melting in the mouth and supple under the finger. It can be used in different forms:

  • Whole pods: in cooking, it is a rather rare way to use it, because it is not a product that can be infused, it would spoil it. On the other hand, you can serve your dish, and add a whole pod to your guests' plate, which everyone will use as they wish.
  • Sliced pods: classic use in cooking, the very thin slices are used to decorate all dishes.

  • Crushed cloves: pressed like traditional garlic, it is the ideal way to use it in juice preparations: vinaigrettes, sauces, marinades, simmered dishes, etc.

Mix a clove of black garlic with butter. Serve on white fish fillets. Add black garlic to your traditional salad dressing recipe. Black garlic can also be used as a condiment to accompany cream cheese or soup.

Its use in savory cooking

Black garlic is the most used condiment with dried onion, so be aware that you can use black garlic cloves in the same way as white garlic cloves. They can be used whole, minced or pressed and added to your recipes to give a more complex and fine flavor than traditional garlic.

Its sweet flavor goes very well with dried fruits such as cashew nuts or crushed pine nuts, or with honey. Black garlic can even be eaten directly as a delicacy. As a culinary association, it can be used particularly for flavoring sauces, gravies, and marinades. You can also add it as a condiment in soups, chicken, all white or red meats, etc.

It sublimates white fish, shellfish and crustaceans: cuttlefish, langoustines or shrimps. A good way to make it is to mix a clove of black garlic with butter, and use this flavored butter to accompany the fish.Its taste goes very well with potatoes and grilled vegetables; remember to mash it in your mashed potatoes. It is a perfect ingredient to season risottos. Add slices to garnish your pasta, omelettes, pizzas, bruschettas, etc.

It is, of course, the basic ingredient to all your summer salads, mixed salads, mozzarella tomatoes, hot goat cheese, beets, vinaigrettes, etc. Black garlic also goes wonderfully with pan-fried mushrooms, especially shiitake mushrooms (black mushrooms).

Indeed, with its flavor with touches of balsamic vinegar, it is a subtle accompaniment to fine charcuterie, but also to smoked meats, sausages, pâtés, terrines, etc. Beyond the flavors, it is interesting to play on color contrasts by placing a few slices of black garlic on fish, accompanying it with fromage frais or cottage cheese.

How to store black garlic?

Keep the cloves in a cool and dark place, in a fairly dry place. This way, it will keep for a long time, up to 1 year.

Black Garlic introduce a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

Suggestion: Use it on just about anything from salads and pasta to roasts.

17.6 ounce (500 gram) - 15 Garlic Bulbs

Ingredients: Garlic

 

 

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Black Garlic Bulbs