Black garlic

The black gold of Korea !

This famous product is made from fresh garlic bulbs. They are placed in a special bag for cooking, then in a steel box to avoid them overheating. They are cooked in an oven where the level of humidity and the temperature are controled: this eliminates the excess sulfur compounds which are the main reason why garlic smells so strongly.

During this process which lasts 3 to 4 weeks, the cloves of garlic gradually go brown and soften up as the aroma and the characteristic sweet taste of black garlic develop. Once they are "cooked", the garlic bulbs are removed from the bag and left out to dry for 2 to 3 days.

The overwhelming sweet smell brings expectations of something sweet tasting like prunes, but there is also a slightly salty aroma like a stock cube....

So, it is perfect for both sweet and savoury toothed takers! Its texture is smooth like butter, but black like coal. It almost tastes like a fruit jelly! It is much sweeter than a clove of fresh garlic, is easier to digest and doesn't make your breath smell!

A baffling and surprising addition to your culinary treasures !