Aged white garlic with two times the normal antioxidant value, a wonderful sweet flavour and almost no overpowering garlic smell.
Contains no additives or preservatives - 100% garlic.
Can be eaten as it is or used in cooking.
Fantastic complex sweet, tangy and rich flavour.
Black garlic is made by first fermenting white garlic cloves under heat for 3 weeks. Then it is left to age for another week before being packaged. This fermentation process changes the flavour and consistency of the garlic as well as giving it twice the antioxidant properties of normal un-aged garlic.
Flavour and Texture
Black garlic has such an interesting flavour. The strong garlic smell that we are so familiar with disappears due to the fermentation process.
Black garlic is sweet and fudgy, with flavours that resemble balsamic vinegar, sun-dried tomatoes, soy sauce and molasses that stimulates the taste buds. These black garlic cloves are so tasty they could be nibbled as they are without that fear of smelling like garlic.
Use black garlic cloves are you desire. They can be chopped for sprinkling over salads, pasta dishes, into sandwiches or onto fish. You could perhaps make a black garlic paste and combine with cold pressed olive oil, olives, capers, balsamic vinegar, mixed herbs and pepper to make a tasty marinade or dressing.