What is black garlic?
Garlic is a versatile culinary ingredient that has been used for medicinal purposes for centuries.
Since the 1990s, a new variant of this food has been appearing on markets and in kitchens around the world: black garlic.
Black garlic is obtained by fermenting fresh garlic for several weeks under controlled conditions. This process gives the garlic a black colour, a melting texture and a mild, sweet taste. More than just a trendy ingredient, black garlic offers a host of health benefits.
Anti-inflammatory and anti-infectious, as well as anti-diabetic, black garlic has all the benefits of garlic, with the added benefit of fermentation (which increases the digestibility and bioavailability of nutrients).
How is black garlic made?
The black garlic production process is a blend of art and science, involving the slow, controlled transformation of fresh garlic. Let's explore the different stages in the production of black garlic and the secrets of its metamorphosis:
1. Selecting fresh garlic: the first step in making black garlic is to select high-quality heads of fresh garlic. Using fresh garlic is essential for the best results. Garlic is chosen for its size, appearance and freshness.
2. Fermentation: once the garlic has been selected, it is placed in a controlled environment with specific temperature and humidity conditions. The fermentation process is triggered, and this is where the magic happens. Garlic is generally fermented for a period ranging from a few weeks to several months, depending on the desired result. During this time, the garlic's natural enzymes react with the sugars and amino acids, resulting in a change in colour, texture and taste.
Black garlic Maison DEHESA
Inspired by Japanese fermented garlic from Aomori, our black garlic is produced using certified organic farming methods and a controlled drying technique, which allows its aromatic complexity to develop, right up to its most exclusive flavour: Umami.
How to cook black garlic
PEDRO XIMÉNEZ BLACK GARLIC & VINEGAR CONDIMENT
Recipe by Baptiste Gournay, chef at Mojo restaurant, Paris 17th arrondissement.
- 2 tablespoons Greek yoghurt
- Salt and pepper
Peel the heads of black garlic. In a mortar and pestle, crush the garlic to a paste.
Add 2 tbsp Greek yoghurt and mix. Season with salt and pepper.
Drizzle with vinegar to taste!
A quick and easy recipe, to accompany your meat dishes and roast potatoes, for example!
Thank you, Chef!