Black Garlic
We began experimenting with the production of Black Garlic about 18 months ago. It took us about 15 months to perfect our formula. We began commercial production 3 months ago and now have vendors selling our product in Montreal and Toronto. We have indicated interest from a lot more vendors - health food stores and high-end delis/vegetable stores when our packaged product becomes available. Currently, our Black Garlic is being sold by the bulb.
Black Garlic was developed in Korea and has been gaining culinary popularity in the West over the last decade. Recently it has gained credibility as a health food due to studies revealing its impressive nutritional properties. It is not fresh garlic. It is fresh garlic bulbs which have been cooked in an oven for approximately 30 days where the temperature and humidity are controlled. The temperature is low – approximately 130-170 degrees F. In the process, the colour of the garlic cloves become black and the texture, taste and smell change completely. Hence the name Black Garlic. No additives, no preservatives... just pure garlic.
For more detailed information about its amazing culinary and health properties, go to our Black Garlic Tab. If you want some scrumptious recipes using Black Garlic, please take a look at our Recipes. Black Garlic is now used by a lot of famous chefs.
Black Garlic was developed in Korea and has been gaining culinary popularity in the West over the last decade. Recently it has gained credibility as a health food due to studies revealing its impressive nutritional properties. It is not fresh garlic. It is fresh garlic bulbs which have been cooked in an oven for approximately 30 days where the temperature and humidity are controlled. The temperature is low – approximately 130-170 degrees F. In the process, the colour of the garlic cloves become black and the texture, taste and smell change completely. Hence the name Black Garlic. No additives, no preservatives... just pure garlic.
For more detailed information about its amazing culinary and health properties, go to our Black Garlic Tab. If you want some scrumptious recipes using Black Garlic, please take a look at our Recipes. Black Garlic is now used by a lot of famous chefs.
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Developed in Korea, Black Garlic has been gaining culinary popularity in the West over the last decade. Recently it has gained credibility as a health food due to studies revealing its impressive nutritional properties. Black Garlic is produced by heating whole bulbs of fresh garlic in a humidity-controlled environment in temperatures of 130 to 170 degrees F for 15 - 30 days. No additives, no preservatives... just pure garlic.
Although often described as fermentation, the process involves the enzymatic breakdown of the carbohydrates (caramelization of the sugars) and the Maillard Reaction, the chemical process that produces strong new flavor compounds responsible for the deep taste of seared meat and fried onions. This combination results in the dark color and deep, complex flavor profile. As the garlic turns from white to black, its flavor shifts from pungent to sweet and savory. It largely loses its strong odor and pungent taste. Black Garlic is the result of non-microbial chemical and biochemical transformations rather than a true fermentation. |
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“Black Garlic is the ‘new staple’ of modern cuisine.”
- New York Times, Design and Living
Culinary
Black Garlic is a complex new flavor, both sweet and savory. It adds a delicious savory taste, known as umami, to any dish. It deepens and intensifies flavor. It balances taste and rounds out the overall flavor of a dish. It has a molasses-like richness with tangy garlic undertones. It has a tender soft, chewy texture with a consistency similar to a soft dried fruit with flavors reminiscent of “balsamic vinegar” and “soy sauce,” “licorice” and “tamarind” with a sweet “prune-like” taste. It will add a richness to anything you cook and is used as a flavor enhancer by many chefs. It’s as delicious as it is unique. Black Garlic gives panache & excitement to almost any dish: soups, salads, veggies, rice, casseroles, meat dishes, even toast! It is soft & spreadable. It is sweet and has a complex, umami-rich flavor with hints of molasses and balsamic vinegar. No garlicky taste or bitterness!
Black Garlic is a complex new flavor, both sweet and savory. It adds a delicious savory taste, known as umami, to any dish. It deepens and intensifies flavor. It balances taste and rounds out the overall flavor of a dish. It has a molasses-like richness with tangy garlic undertones. It has a tender soft, chewy texture with a consistency similar to a soft dried fruit with flavors reminiscent of “balsamic vinegar” and “soy sauce,” “licorice” and “tamarind” with a sweet “prune-like” taste. It will add a richness to anything you cook and is used as a flavor enhancer by many chefs. It’s as delicious as it is unique. Black Garlic gives panache & excitement to almost any dish: soups, salads, veggies, rice, casseroles, meat dishes, even toast! It is soft & spreadable. It is sweet and has a complex, umami-rich flavor with hints of molasses and balsamic vinegar. No garlicky taste or bitterness!
How To Use It
Black Garlic works well with dishes that are naturally weak on deep umami flavor, such as vegetarian compositions and chicken dishes. It can also be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.
Black Garlic works well with dishes that are naturally weak on deep umami flavor, such as vegetarian compositions and chicken dishes. It can also be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.
- Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting.
- Powdered, it’s like umami fairy dust: Sprinkle it on anything that wants some earthiness and depth.
Storage
Keep in a dark, cool space, sealed, for up to 24 months.
Keep in a dark, cool space, sealed, for up to 24 months.