Black Garlic, Organic

Regular Price: €7,80
Sale Price: €7,80
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Sweetness and deep umami flavor

Black garlic is primarily used for its sweetness, umami, and complex flavor, which resembles balsamic, licorice, and prunes. It's growing in popularity as its unique taste profile fits perfectly into modern plant-based cooking.

Black garlic is a fermented version of regular garlic, which develops a soft, caramelized texture and loses its sharp garlic taste. Black garlic has been made for centuries.

How to use Black Garlic

Here are our suggestions for incorporating Black Garlic into your cooking:

Sauces and dressings – Perfect in vinaigrettes, aioli, or soy-based sauces.
Marinades, dressings, and rubs – Add it to marinades for meat, fish, or tofu to enhance the deep umami flavor.
Pasta and rice dishes – Stir it into pasta sauces or risottos for an extra layer of sweetness and depth.
Soups and stews – Add it to create a rounded, umami-rich flavor, perfect for ramen or braised dishes.
Butter and dips – Mix it into butter, mayonnaise, or hummus for a creamier, more flavorful finish.
Gourmet dishes – Often used by chefs to add complexity to fine dining recipes.

If you're familiar with the star chef Yotam Ottolenghi and his incredible cookbooks, you know that Black Garlic is a must-have ingredient.

Tip: Black Garlic is milder than fresh garlic and should not be used as a direct replacement, but rather as a flavor enhancer to elevate your dishes.

How is Black Garlic Made?

The key ingredients in making black garlic are time, heat, and moisture. Black garlic is made by aging garlic cloves or whole bulbs at 60-70°C (140-158°F) under high moisture for 45-60 days. Through this aging process, a Maillard reaction occurs, where heat and moisture cause changes in the garlic’s amino acids and sugar content. The result is a transformation in color, texture, and flavor. The garlic turns black, and the texture becomes soft and sticky. The sharp smell and taste disappear completely, replaced by a deep umami flavor with sweet, tangy notes of balsamic and anise.

Black Garlic as a Dried Spice

We’ve further dried and granulated the black garlic, allowing you to use it as a spice. The dried granules replace the soft version in a 1:3 ratio and significantly extend shelf life. Black garlic is believed to have originated in Korea, where it has been used for flavoring and traditional medicine for centuries. Now, it is widely produced across Asia and Europe, where its umami flavor is highly valued in cooking. Our black garlic is organically grown and aged in the Cordoba region of Spain.

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