Black garlic has come over from the South Korean kitchen. This black garlic is produced in England. The white garlic bulbs are heated in a controlled manner for three weeks. Through this fermentation process, the garlic gets a black color and the structure of the cloves becomes soft. The taste becomes richer and the smell less strong. With its unique and soft taste, soft and creamy texture, and vibrant color, black garlic brings a new flavor to the table. Black garlic offers subtle hints of soy, balsamic, and raisins mixed with the spicy taste of garlic. As an ingredient, it can be used in any gourmet application.
België (nl)