We offer you this delicious black garlic PDO (bag of 2 heads), 100% natural, which has the particularity of having been rinsed with purified sea water, according to the traditional Japanese recipe.
Composition: violet garlic PDO, mechanically purified sea water.
Weight: about 90 g.
- A garlic crunch… black! A slice of bread with a drizzle of olive oil on which a clove of black garlic has been rubbed
- Mix a clove of black garlic with butter. Serve on white fish fillets.
- Add black garlic to your traditional vinaigrette recipe.
- Black garlic can also be used as a condiment to accompany fresh cheese or soup.
The recipe for black garlic was developed in Japan in the 2000s from fresh garlic heads. The garlic cloves are left to mature for 15 to 20 days in a closed, warm (60 to 80°C) and humid (70 to 90% humidity) place.
The garlic will slowly transform itself… The sugars naturally contained in the garlic will caramelize, according to a chemical reaction that can be observed during the cooking of a food. Visually, the garlic clove changes color and becomes black. This enzymatic degradation will also modify the taste of the garlic clove. It loses its sulfur compounds. In the mouth, black garlic is melting… Its flavors are more sweet and sour… Amazing and delicious!