We also cultivate organic garlic on our farm. A part of the garlic is then transformed into black garlic, which is a very interesting innovative and natural product.
Our white garlic cloves undergo a process of “fermentation” and oxidization under strictly controlled conditions of humidity and temperature for several weeks. This causes the caramelisation of the garlic’s sugars which in turn give the garlic its dark colour, its soft chewy texture and surprisingly sweet, complex flavour reminiscent of truffle, liquorice, balsamic vinegar with a sweet prune-like taste. No additives, no preservatives. Through this process the garlic loses its allicin, which is the substance that causes garlicky breath, so you can eat as much as you want without any breath problem.
BLACK GARLIC IS A GOURMET FOOD
Much sought-after by chefs and foodies for its complex balsamic flavour of truffle, mushroom and liquorice, black garlic is a versatile product. It can either be used by itself, for example directly spread on bread or bruschetta, or made into a sauce: a delicate accompaniment for poultry, mature cheeses, meats and fish. Your soups, risottos, dips and sauces will be greatly enhanced by its intriguing umami flavour.
BLACK GARLIC IS A HEALTH FOOD
As the white cloves slowly transition into their final black appearance, compounds in the fresh garlic transform into a whole new range of compounds. One of particular interest is S-allyl-cysteine (SAC). Fresh garlic’s allicin is biologically converted to SAC, which contains more than double the antioxidant power of allicin. The sulphurous compounds contained in SAC inhibit cholesterol synthesis, keep glycemia under control and have important anti-inflammatory, anticarcinogenic and antiallergenic properties.
Cases of 3 or 10 items