Black Garlic

Description

9 days aged in small batches using our certified organic garlic! A Kootenay first!

It’s called black garlic because it becomes matte black; looks almost like charcoal. The colour change is caused by the combination of sugars and amino acids through a process known as the Maillard reaction, which produces a brown-black polymer called melanoidin. Gradually the melanoidin turns the cloves a deep brown and black. From a nutritional point of view, Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic. But that is not the whole story. Black Garlic also contains an additional very specific compound called S-Allycysteine (SAC) in very high concentrations, compared to White Garlic which is water soluble and thus absorbed easily within the body. S-Allylcysteine has been shown to assist with the absorption of allicin.

Black garlic is much different than regular roasted garlic; without the proper equipment, it’s tough to duplicate. The gradual breakdown of the sugars produces a radically different tasting and textured garlic. It has a deep umami flavour, very mellow, slightly sweet, with a hint of chocolate and molasses. It’s soft and buttery when fresh, almost jelly-like. Add it to soups, used in stir-fries, or spread on grilled meats. Available in four sizes; Tester (50g), ⅓ Pound (150g), Half Pound (227g) and One Pound (454g).

*Due to processing in small batches, we will fulfill orders in the order they are placed. Orders may not be ready for 9+ days depending on availability.
*Note: Black garlic has been processed and cannot be planted as seed stock.