Peeled Black Garlic (5.5 oz.)
from Black Garlic
AWARDS & ACCOLADES
Introducing 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. It 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.
Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here. But we’re not touting black garlic as the anti-garlic. We don’t want you to swap out all of the regular garlic in your pantry for the black variety. No, no, no. We’re talking about two distinct flavors. So you can keep eating garlic. Just make sure you start eating black garlic.
Black garlic is all-natural. There are no additives and no preservatives. Ever. In fact, there’s only one ingredient—garlic. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture and sweeter taste. Amazing what a month can do.
In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.
Many Bay Area chefs have already caught on to the magic of black garlic. They’ve started cooking up some soon-to-be classic dishes. Now it’s up to you to create your own unique recipes using the unique ingredient. Try it with pizza, pasta, BBQ, steak, hotdogs, burgers or Asian food...you can enjoy it with pretty much anything! To get you started, here are a couple of inspirational examples. So go heat up the pan, the black garlic is waiting!
Black garlic has a shelf life of 6 to 8 months. Unopened packages can be stored at room temperature; once opened, the black garlic should be refrigerated.
Produced in California, U.S.A.
CUSTOMER REVIEWSWrite your own review
I cannot offer any recipes, because for the past 3 weeks, since discovering, Black Garlic, I eat it before I can cook with it! Some girls love chocolate. Some love ice cream, for this girl, give me this, Black Garlic! It amazing. You will not be disappointed. I love garlic, but there are tmes, regular garlic be too strong. This garlic does not over power, and is so divine, you can eat it, as I do, out of the bulb!
I used it in lieu of regular garlic last night in a risotto and it gave the whole dish a beautiful warm brown hue and the flavor - yowza! Mellow but rich and wonderful. I'm excited to buy more.
Black Garlic is one of those ingredients that when you add it to a menu description, it gets peoples attention and intrigue.
now I get natures tasty little candies sweet, savory and with the texture of turkish gels.
The versatility of black garlic is almost entirely limited to ones creativity in the kitchen and even if you're feeling uninspired it's a nice little accompaniment to cheese or even on it's own.
I'm so glad i found a place online to buy these little sweet morsels of blackened love
I haven't tried any Korean or Asian dishes yet with the black garlic, but I expect it would be great.