Product Overview
Are you looking for Black Garlic? Find it at Brighton Chilli Shop on 73 Trafalgar Street Brighton.
If you have not had this before, it really is quite special. Naturally heat-aged over a period of months this garlic is a highly sought-after ingredient in top restaurants world wide. Its perfect sweet syrupy flavour and garlic undertones make it a very versatile ingredient with a host of culinary uses. It is also delicious simply as a snack without the fear of garlic breath.
Pot contains 2 bulbs.
Dr Mercola says:
"Aged Black Garlic Has Arrived!
Developed in Korea, black garlic has been gaining popularity among Western foodies for several years now, but it has recently caught the eye of the health-minded due to studies revealing its impressive nutritional properties. Black garlic is produced by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures of about 140 to 170 degrees F for 30 days. No additives, no preservatives... just pure garlic. Once out of the heat, the bulbs are then left to oxidize in a clean room for 45 days. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste. Aficionados claim the flavor will impress even the most avid garlic-hater, as the pungency and spiciness is gone.5
Although the process is consistently described as “fermentation,” it really isn’t that in the strictest sense, as the transformation does not involve microbial processes—specifically, enzymatic breakdown and the Maillard Reaction are responsible for the caramelization of the sugars, dark color and deep, complex flavor profile.6 As the pearly white cloves slowly transition into their final black appearance, compounds in the fresh garlic transform into a whole new range of compounds. Compared to fresh garlic, black garlic is low in alliin but it is astonishingly high in other antioxidants!" http://articles.mercola.com/sites/articles/archive/2014/04/21/sprouted-black-garlic.aspx
