Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Read more on this special type of garlic and its flavor profile.
Where does black garlic come from?
Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation. During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.
“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient” — Washington Post
Black garlic vs. raw garlic
Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.
Black garlic puree
With the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree.
“Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.”
The Foodpairing® Kitchen created these 2 wonderful recipes with Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.