Allium sativum
A superb discovery, of incomparable quality! the Lot BLACK GARLIC! Grown in organic farming!
Black garlic is obtained by natural fermentation from a white garlic (Allium sativum). The whole heads of garlic are stored in a closed place at low temperature and high humidity. The processing of the caïeux is done for several weeks and then the garlic is refined for months.
It is during this transformation that the garlic takes its black color, loses its characteristic aggressive smell. Its texture becomes soft and creamy, fluffy and slightly caramelized. Its sweet taste of candied fruit combined with a succulent balsamic acidity enhances the umami taste.
It is a sublime condiment, known for its active substances with many therapeutic effects.
Originally, in order to preserve white garlic, the Japanese simply fermented it in clay jars filled with seawater that they forgot for at least a month. Today, the majority of black garlic comes from Japan, India and South Korea, which are fighting to produce the best black garlic in the world.
But the quality of the product depends on the quality of the garlic, the duration of aging and the good conditions of the process.
That’s why AROMATIQUES TROPICALES has chosen French and Lotois producers and processors, because they are above all:
- the choice of varieties of white garlic: rigorously selected according to their dry matter content, their taste quality.
- the conditions of good production and compliance with organic farming practices.
- fermentation and maturation conditions.
- to respect the duration of maturation.
Black garlic has recently appeared in Western recipes but it is now one of the ingredients commonly used at the largest tables in France. Despite its prestige this condiment can be used in a simple way in all dishes, whether salty or sweet, from aperitif to dessert. A subtle and very refined final touch to integrate into your creations.
Its consistency allows it to be used as a condiment chopped into thin slices or paste. To discover on toast as an aperitif, pureed with olive oil or in small pieces with butter on a good toasted bread. Black garlic goes with fish, poultry stuffing or white meat. Mimosa eggs or scrambled farm eggs. White sauces, mayonnaises or dips. It delicately perfumes a mushroom risotto or simple salad. Add at the end of cooking in a pan of vegetables such as pumpkin, carrots or potato.
You can even eat black garlic as a treat, a candy, incorporated in chocolate truffles...
Highly digestible and relieved of the inconvenience of fresh garlic, black garlic is a health asset well known to Koreans and Japanese. Its antioxidant and cholesterol-regulating effects are recognized.
The heads of black garlic are between 6 to 8cm and weigh between 40gr and 50gr. They are whole and unpeeled.
Storage: after using the necessary cloves of black garlic, lock up the remaining cloves in a jar away from light, the cloves can be kept until the cut-off date.
Composition: Garlic
