Many people refer to black garlic as fermented black garlic, even though it is not fermented in the traditional sense, but is simply aged over time using consistent heat and humidity. It is a very popular ingredient in East Asian cuisine, known for both its health benefits and astounding taste. It has been used for flavour and medicinal purposes in parts of Asia for centuries. Now that it is finally being discovered in the Western world, black garlic has become a prized ingredient among culinary Chefs in North America.
Dark caramel flavour meets deep molasses with Canadian made black garlic. This unique garlic is rich in polyphenols and has more antioxidants than raw garlic!
What is black garlic?
Black garlic is the result of aging regular garlic bulbs over the course of weeks, requiring strictly regulated heat and humidity. Instead of the pungent, bitter, spicy taste of raw garlic, the fermentation process gives the black garlic a subtle sweet, yet balsamic smoky flavour.
It is such a versatile ingredient that it can be paired well with so many different foods and recipes. It is a great addition to meat or seafood sauces, dressings, soups and even desserts. It also tastes great as is and included in sandwiches, salads and cheese plates/charcuterie boards.
Black garlic has been used for medicinal purposes because it has 2-10 times more antioxidant properties of regular raw garlic, with its polyphenol level at least double. Consuming black garlic can lower high cholesterol and act as an anti-inflammatory, anti-obesity and anticancer agent. It helps regulate blood sugar and can reduce the risk of heart disease. It also has neuro-protective effects (preventing cognitive decline and improving memory retention) and the ability to prevent damage to the liver.
Kenji Fermented Black Garlic - 125g
- Product Code: OTHE153
- Availability: In Stock