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Black garlic bulbs are small to medium, and the paper-thin outer wrappings are indented and browned, appearing aged or burnt. The opal black cloves have a jellied texture of fresh, dried fruit. Black garlic is very chewy when consumed raw and does not carry heat. It has a mild, sweet, and syrupy taste with a molasses undertone and nuances of tamarind and soy sauce.
Seasons/Availability
Black garlic is available year-round.
Current Facts
Black garlic is not its own garlic variety. Botanically classified as Allium sativum, Black garlic is a common garlic that is placed in a curing process involving heat and humidity over a month-long period using specially designed machines and environmentally controlled temperatures. These designed conditions also allow for the Maillard reaction to occur, which is the chemical process that yields new flavor combinations allowing the Black garlic to have a mild, sweet, and no heat taste. Black garlic has grown in popularity among high-end restaurants for its unique flavors and is also known for not leaving a pungent garlic odor on the breath.
Nutritional Value
Black garlic contains twice the amount of antioxidants than regular garlic due to the curing process and also contains some potassium, vitamin c, copper, and iron.
Applications
Black garlic can be consumed raw and used in cooked applications such as roasting, sautéing, and baking. It is an ideal ingredient for making rich and complex purees, dressings, rubs, marinades, and sauces. Black garlic can be roasted and spread on bread as a sweet topping. It can also be sautéed in oil, chopped, or diced and added directly to pizzas, pasta, rice and legume-based dishes. In addition to savory dishes, Black garlic can be used in the preparation of innovative desserts such as ice creams and chocolate-based dishes. Black garlic pairs well with eggplant, mushrooms, tomatoes, cheese, roasted pork, sausages, grilled white fish and shellfish, smoked meats, ginger, chocolate, chilies, herbs such as basil, parsley and cilantro, truffles, olives, brown sugar and sesame oil. Black garlic will keep for up to a month when stored sealed in a cool and dry place. Once opened, store in an airtight container in the refrigerator.
Ethnic/Cultural Info
Black garlic has appeared for centuries in many Asian myths and legends as a method to gain immortality. These ideas of a longer and more healthy life have translated into modern day philosophy as Black garlic was first marketed to the Western world as a health food. Loaded with antioxidants and vitamins, Black garlic was slow to gain attention until it appeared on several American food-related television programs such as Top Chef and Iron Chef. After these appearances, along with many famous chefs using it in their restaurants, Black garlic became a prized ingredient to flavor and add complexity to dishes.
Geography/History
There is no definitive answer as to when Black garlic was first produced. It is rumored to have been created in caves or earthenware in Korea, Thailand, and Japan during ancient times. It has been a staple in Asian cooking for many years, and Black garlic eventually spread to Europe and was then introduced to the United States in 2008. Today Black garlic is available whole and in powder form in farmers markets, specialty spice shops, and online markets and is produced in Korea, Japan, China, Europe and the United States.
Esentai gourmet
Al pharabi avenue 77, Almaty, Kazakhstan
Spanish black garlic…Spanish black garlic has a distinctive appearance with small to medium-sized bulbs wrapped in a paper-thin, browned outer layer. The opal black cloves inside boast a jellied texture akin to fresh, dried fruit. Its flavor is mild, sweet, and syrupy, with notes of molasses, tamarind, and soy sauce, making it a unique addition to culinary creations without the sharp heat of regular garlic.
ESENTAI gourmet
проспект Aль-Фараби 77/8, Алматы 050060
Black Spanish garlic…Black Spanish garlic can be used in a variety of culinary applications, including both savory and sweet dishes. It adds richness to purees, dressings, marinades, and sauces, and works well spread on bread or incorporated into pizza, pasta, rice, and legume-based meals. Surprisingly, it’s also suitable for desserts like chocolate dishes and ice cream. Pair it with ingredients like mushrooms, roasted pork, smoked meats, truffles, or sesame oil for a bold flavor boost. Store it in a cool, dry place for up to a month or refrigerate after opening.
ESENTAI gourmet
Әл-Фараби даңғылы 77/8, Алматы 050040, Казакстан
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Spanish black garlic imported to Kazakhstan…Black garlic, like the variety imported to Kazakhstan, is made through a month-long curing process involving heat and humidity. This process not only transforms its flavor into a mild, sweet profile without heat but also doubles its antioxidant content compared to regular garlic. Rich in nutrients like potassium, vitamin C, copper, and iron, it has become a favorite in high-end cuisine and doesn't leave a pungent odor on the breath.
ESENTAI gourmet
Әл-Фараби даңғылы 77/8, Алматы 050040, Казакстан
Spanish black garlic…Spanish black garlic has a rich history connected to Asian culinary traditions, as Black garlic was originally crafted in places like Korea, Thailand, and Japan during ancient times. It later spread to Europe and reached the United States in 2008. Now produced in various regions, including Spain, it is available in whole or powdered form through farmers markets, specialty spice shops, and online markets around the world.
ESENTAI gourmet
Әл-Фараби даңғылы 77/8, Алматы 050040, Казакстан
Spanish black garlic…Spanish black garlic has a deep history rooted in Asian myths, often linked to longevity and health. When introduced to Western markets, it was marketed as a health food packed with antioxidants and vitamins. Its popularity soared after being featured on shows like Top Chef and Iron Chef. The unique ingredient is now used by renowned chefs worldwide to enhance the flavor and complexity of their culinary creations.
ESENTAI gourmet
проспект Aль-Фараби 77/8, Алматы 050060
Black garlic imported from Spain to
Kazakhstan…Black garlic has a unique taste profile with a mild, sweet, and syrupy flavor. It carries undertones of molasses and subtle nuances of tamarind and soy sauce. The cloves are black, with a jellied texture reminiscent of dried fruit, and are chewy when eaten raw, without any heat.
Esentai Gourmet
Әл-Фараби даңғылы 77/8, Алматы 050040, Казахстан
Spanish black garlic imported to Kazakhstan..Black garlic offers versatile culinary uses and pairs well with diverse ingredients. It can enhance savory dishes like pizzas, pasta, and roasted meats or be integrated into unique desserts such as chocolate-based creations or ice cream. Stored sealed in a cool, dry place, black garlic remains fresh for up to a month and should be refrigerated in an airtight container after opening.
Esentai gourmet
Al pharabi avenue 77, Almaty, Kazakhstan
Black Spanish garlic..Black Spanish garlic is regular garlic that undergoes a curing process for over a month, involving precise heat and humidity. This treatment triggers the Maillard reaction, enhancing its flavor into a mild, sweet profile with no heat. It’s prized in upscale dining for its unique taste and the fact it doesn’t leave a strong garlic odor on the breath. Black garlic also has double the antioxidants of regular garlic.
雉琴の市
2118-3 Iibaru, Itoshima, Fukuoka 819-1152, Japan
Black garlic: Black garlic has been a crucial ingredient in Asian cooking for centuries and is thought to have originated in Korea, Thailand, and Japan. It made its way to Europe and finally reached the United States in 2008. You can now find Black garlic both whole and in powder form at farmers markets, specialty spice shops, and online retailers, with production spanning Korea, Japan, China, Europe, and the U.S.
H Mart
7725 Balboa Ave, San Diego, CA 92111
Black garlic was historically linked to myths of immortality in Asian cultures before gaining attention in the Western food scene. Packed with vitamins and antioxidants, its popularity surged after being featured on American shows like Top Chef and Iron Chef. Today, it's valued for its ability to elevate dishes with unique flavor depth and complexity, making it a favorite among renowned chefs worldwide.
is easiest, three is harder.
