Deliciously sweet, black garlic has been slow heat treated to preserve it.
Black garlic is made from fresh garlic which is heat treated at a low but constant temperature for more then a month. It is not a fermentation process, as there is no addition of any substance. The Chemical change in the garlic purely happens by exposure to the same low temperature for a prolonged period of time. This process results in a delicious treat with a hint of balsamic vinegar, soft undertones of garlic and subtle sweetness of molasses. The texture is smooth and soft, making it pleasant to use on its own or with other dishes. Use on a cheese platter, as an accompaniment to meats, sauces and rubs or just as a delicious treat on its own. Black garlic stores best in an airtight container at room temperature which ensures it to last at least 6 months.
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