Black garlic is made when heads of garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky texture and a sweet garlic flavour. Black garlic can be eaten on its own or in a variety of dishes. It is also a super food renowned for it’s anti-cancer & anti-cholesterol properties.
It is also surprisingly versatile. From pastas, to Antipasto platters – this is something that can be used virtually wherever you would use garlic, but would like to add a unique garlic flavour.
The Black garlic started out as an idea Aaron had brewing. He bought a little Pie warmer & sat a couple of bulbs of garlic in it for 40 days to see what would happen.
The result was unlike he had ever tasted before. The garlic flavour was more subtle, there was a sweetness & a beautiful flavour for cooking with. It was also surprisingly versatile. From pastas, to Antipasto platters – this is something that can be used virtually wherever you would use garlic, but would like a depth of flavour.
Our garlic is carefully fermented and aged until the cloves turn inky black & become sticky with a softer but sweet garlic flavour. Beautiful on it’s own or try replacing normal garlic in your cooking