Natural Raw Materials - 16.05.2014
Savoury Sweetness with Black Garlic
A thrilling mix that reminds of balsamic vinegar, liquorice and prune. Follow us into a world of taste you probably won't expect.
Black garlic has been far from a secret recipe in Asian cuisine for some time now, and it may well capture the European market in the near future. The black bulb is abundant in healthy amino acids, and its taste is reminiscent of balsamic vinegar, liquorice and prune. A hint of garlic without the hot aftertaste rounds out this Far Eastern taste adventure.
Its striking color arises from a fermentation process in which the garlic is naturally aged just by the use of heat and air. The finished product is ten times more effective than common garlic in anti-oxidation. Furthermore, it is completely odorless in comparison to its white relation – even after consumption.
Characteristics:
- Black color due to controlled fermentation
- Contains 18 healthy amino acids
- May prevent cancer and cardiovascular/cerebrovascular diseases
- Taste: sweet, liquorice, hint of garlic, similar to balsamic vinegar
- Available as powder
Applications:
- Sauces
- Dressings
- Cream cheese
- Marinades
- Dips
- Butter
- Snacks
- Desserts
