The Garlic Clubb’s Black Garlic is a natural product, selected by hand and certified organic. We receive many questions about our products since most people are unfamiliar with it, its origins and what excellent Black Garlic should look and taste like.
Black Garlic is produced by a combination of low temperature caramelization, the Maillard reaction (a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour), and high humidity. It is not fermented, as many would assume.
Black Garlic is completely different from fresh garlic. It is placed in an oven for approximately 30 days at very high humidity. The process transforms the garlic completely with regards to:
Appearance – There is great variability in the colour of the garlic bulb after it has gone through the Maillard reaction and caramelization process due to the initial level of moisture in the bulb itself. The wrappers of the drier bulbs tend to come out a lighter colour. We cook our Black Garlic in sealed containers, which hold approximately 4kg of garlic. In any given container, half of the bulbs can turn out tan or light coloured, half very dark to black. Same source, exactly the same cooking conditions. The black colour comes from a dye that is released by the bulb while it is cooking. It does not indicate that blacker bulbs are cooked any longer nor are they overdone. As a matter of fact, the darker bulbs tend to be sweeter and, in our opinion, better for cooking with. The lighter coloured bulbs are generally drier.
Taste - Black Garlic has a tender soft, chewy texture with a consistency similar to a soft dried fruit. It is sweet and has a complex, umami-rich flavor with hints of molasses and balsamic vinegar. We have found that novice Black Garlic users feel more comfortable with drier and lighter coloured bulbs. This is unfortunate because the black coloured bulbs are generally sweeter and moister.
Moisture Level and Texture - Black Garlic should have sufficient moisture so that it can literally be spread on a piece of bread or a cracker, like peanut butter. If it is too dry, it cannot be spread. Our objective is to produce a milder and sweeter Black Garlic with a reasonable level of moisture. If anything, we err on the side of being moister rather than drier. If our customers find that the moisture level is too high for his or her liking, we suggest taking it out of the container/resealable bag and putting it on a rack in a well-ventilated location Let it sit for a day or two or longer and it will further dry to the desired moisture level, naturally. The relative moisture level seems to be the issue of greatest concern for first-time buyers. Having gone through 30 days in an oven at 90-100% humidity, this process kills all pathogens. Please rest assured of its quality and freshness.
Nutritional Properties - While many people are familiar with Black Garlic’s superstar status in the culinary world, its exceptional health benefits have attracted much less attention. Black Garlic is a well-known immune system booster and anti-viral agent. It gains its potent antioxidant properties, s-allyl cysteine (“SAC”) in particular, and hundreds of polyphenols (phytochemicals) in the process of conversion from fresh garlic to Black Garlic. It becomes packed with high concentrations of highly beneficial sulfur compounds, especially SAC, Black Garlic’s most important compound.
The Garlic Clubb has been producing Black Garlic for over 4 years and our refinement of its taste and moisture levels has served us well. Our ambition is to have satisfied customers who become long term users of our products. If you have any questions or concerns, please contact us. We love to hear from you, our clients.
Mr. Jimmy Clubb,
Founder and Owner of The Garlic Clubb
sales@garlicclubb.com
Black Garlic is produced by a combination of low temperature caramelization, the Maillard reaction (a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour), and high humidity. It is not fermented, as many would assume.
Black Garlic is completely different from fresh garlic. It is placed in an oven for approximately 30 days at very high humidity. The process transforms the garlic completely with regards to:
- Colour - It turns black
- Taste - It largely loses its garlic taste and smell. It becomes relatively sweet.
- Texture - It becomes soft and pliable, and can be spread with a knife.
- Properties - its nutritional value increases dramatically.
Appearance – There is great variability in the colour of the garlic bulb after it has gone through the Maillard reaction and caramelization process due to the initial level of moisture in the bulb itself. The wrappers of the drier bulbs tend to come out a lighter colour. We cook our Black Garlic in sealed containers, which hold approximately 4kg of garlic. In any given container, half of the bulbs can turn out tan or light coloured, half very dark to black. Same source, exactly the same cooking conditions. The black colour comes from a dye that is released by the bulb while it is cooking. It does not indicate that blacker bulbs are cooked any longer nor are they overdone. As a matter of fact, the darker bulbs tend to be sweeter and, in our opinion, better for cooking with. The lighter coloured bulbs are generally drier.
Taste - Black Garlic has a tender soft, chewy texture with a consistency similar to a soft dried fruit. It is sweet and has a complex, umami-rich flavor with hints of molasses and balsamic vinegar. We have found that novice Black Garlic users feel more comfortable with drier and lighter coloured bulbs. This is unfortunate because the black coloured bulbs are generally sweeter and moister.
Moisture Level and Texture - Black Garlic should have sufficient moisture so that it can literally be spread on a piece of bread or a cracker, like peanut butter. If it is too dry, it cannot be spread. Our objective is to produce a milder and sweeter Black Garlic with a reasonable level of moisture. If anything, we err on the side of being moister rather than drier. If our customers find that the moisture level is too high for his or her liking, we suggest taking it out of the container/resealable bag and putting it on a rack in a well-ventilated location Let it sit for a day or two or longer and it will further dry to the desired moisture level, naturally. The relative moisture level seems to be the issue of greatest concern for first-time buyers. Having gone through 30 days in an oven at 90-100% humidity, this process kills all pathogens. Please rest assured of its quality and freshness.
Nutritional Properties - While many people are familiar with Black Garlic’s superstar status in the culinary world, its exceptional health benefits have attracted much less attention. Black Garlic is a well-known immune system booster and anti-viral agent. It gains its potent antioxidant properties, s-allyl cysteine (“SAC”) in particular, and hundreds of polyphenols (phytochemicals) in the process of conversion from fresh garlic to Black Garlic. It becomes packed with high concentrations of highly beneficial sulfur compounds, especially SAC, Black Garlic’s most important compound.
The Garlic Clubb has been producing Black Garlic for over 4 years and our refinement of its taste and moisture levels has served us well. Our ambition is to have satisfied customers who become long term users of our products. If you have any questions or concerns, please contact us. We love to hear from you, our clients.
Mr. Jimmy Clubb,
Founder and Owner of The Garlic Clubb
sales@garlicclubb.com
Garlic Clubb Black Garlic - 1 lb
CA$45.00
Ingredients: “Music” garlic of the Porcelain cultivar, locally grown in Canada. No additives – only hand-selected artisanal garlic.
Ingrédients: Gousses d’ails noir du cultivar « Music ». Cultivé au Canada.
Garlic Clubb Black Garlic, 70 gr
CA$14.99
Ingredients: “Music” garlic of the Porcelain cultivar, locally grown in Canada. No additives – only hand-selected artisanal garlic.
Ingrédients: Gousses d’ails noir du cultivar « Music ». Cultivé biologiquement au Canada.