Black fermented garlic - Ajo Negro - Black Garlic from Spain
What is black or fermented garlic?
Black garlic is fresh garlic that is fermented in special chambers using heat and moisture in a controlled manner. The process can take up to 90 days. Fermentation is an ancient, traditional process that plays a central role in the production and preservation of food. During the fermentation process, the sugar and amino acids in the garlic produce melanoidins, nitrogen-containing organic compounds that are yellow-brown to almost black and are responsible for the black color. Fermentation gives the garlic a very soft, sometimes almost sticky consistency and the taste shifts to a sweeter range. Black garlic tastes sweet and mild, slightly reminiscent of dried plums, sugar beet syrup or balsamic vinegar, with a hint of licorice. A light garlic flavor can still be detected in the background. A new flavor composition, unique and incomparable - simply wonderful. Black garlic has long been known in China and Korea. Spain now produces it for the whole of Europe.
Use in the kitchen
Fermented black garlic goes well with meat dishes, sauces or vegetables and should only be added at the end of the cooking time. Black garlic is not taboo even in desserts. Admittedly, black garlic may seem a little exotic, but it quickly turns out to be a very special taste experience.
Nutritional information:
100 g of black garlic contains on average:
Calorific value: 780 Kj / 184 Kcal
Fat: 0 g
of which saturated fatty acids: 0 g
Carbohydrates: 38 g
of which sugar: 12 g
Protein: 8.1 g
Salt: 0.03 g
Storage:
Black garlic should be stored dry and cool to preserve its aroma for a particularly long time.
