Description
Garlic Farm Black Garlic Bulb is distinctly black, would you believe, with a soft texture and it has a sweet, savoury flavour. It is produced through a heat aging process over several weeks to several months.
During the fermentation process, the garlic undergoes enzymatic reactions and Maillard reactions, which are responsible for the browning and caramelisation of the cloves, resulting in the characteristic dark colour and sweet taste. The cloves become soft and spreadable, with a flavour profile that is often described as reminiscent of balsamic vinegar, molasses, or even tamarind. Whilst quite savoury one of our customers eats it when she fancies something sweet, like jelly babies!
Black garlic is popular in various cuisines, especially in Asian cooking, where it is used in dishes such as sauces, marinades, dressings and desserts for things like ice cream.
It has gained popularity and become really quite trendy in Western cuisine, appearing in dishes like risottos, pasta sauces and as a topping for pizzas or salads.
Yotam Ottolenghi uses black garlic in his wonderful book Plenty More with Aubergine with Black Garlic.
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