The popularity of Black Garlic has spread because it has become a sought-after ingredient used in high-end cooking.
Free shipping in France on order over € 49
100% secure payment
Korean black garlic is a white garlic fermented naturally in sea water and then stored for several months in a humid environment and at a temperature between 65 and 80 ° C.
There are no additives or preservatives of any kind. The enzymes that give fresh garlic its clarity break down. These conditions are thought to facilitate the Maillard reaction, the chemical process that produces new aromatic compounds responsible for the deep taste of grilled meat and fried onions. The pods turn black and develop a sticky texture like a date.
One method to release the subtle flavours of Black Garlic is to knead a peeled clove between the fingers until its structure is completely degraded, then dissolve the resulting dough in a small amount of hot water. This produces a dark brown, coffee-coloured suspension which diffuses most of its flavour, acidity and sugar content. This liquid can then be added to flavour-neutral foods, such as mashed potatoes, to further enhance the flavour of Black Garlic.
Highly dosed, the dominant flavour is sweetness.Slightly dosed, the flavour and aroma are somewhat like those of instant coffee, without any bitterness.