It takes approximately a month to transform your everyday garlic into the culinary joy that is black garlic. An intensive process of warm fermentation in carefuly controlled ovens transforms garlic into Black Garlic, a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones.
Black Garlic, has a tender, almost jelly-like texture, with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.
One other benefit of the slow fermentation process is that Black garlic doesn't give you garlic breath, so it can be enjoyed in abundance. Consume as is with a cheese platter or use your own imagination to create unique variations of your favourite soups, stews, stocks or create sauces to eat with pasta or potatoes, there are no limits other than your own imagination.
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