Black Garlic – a different kind of garlic experience
White garlic is already well-known throughout the world. However, the black version of the bulb is also a highly appealing product. Black garlic has long been a presence in Asian cuisine in particular and finds a wide variety of uses there. Within the European region, this natural flavour enhancer is now also steadily gaining in recognition and popularity.
A natural fermentation process during which the garlic is “aged” over the course of several days under controlled conditions (heat and air) results in the formation of sugar and amino acid melanoidins. These are responsible for black garlic’s colouring, which ranges from yellow-brown to nearly black. This fermentation yields a very soft, almost sticky consistency for the garlic as well as a sweet flavour comparable with that of prunes, liquorice and balsamic vinegar. A hint of garlic without a sharp aftertaste rounds out this Far Eastern taste experience. Black garlic is a healthy, incomparable flavour composition for seasoning and enhancing food products.
Black garlic is available from Worlée in high-quality powder or purée form.