Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation.
During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.
BLACK GARLIC VS. RAW GARLIC
“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient” - Washington Post -
Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.
BLACK GARLIC PUREE
On the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree. Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.
FROM FOODPAIRING® TO RECIPE
The Foodpairing® Kitchen created these 2 wonderful recipes with Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.
Bresc® Black Garlic Puree - Chocolate – Plum – Strawberry
Its warm spicy notes link the black garlic to plum. On another note, the fruity, roasted aromas of the garlic we can also find in the aroma-profile of chocolate and strawberries.
Bresc® Black Garlic Puree - Chicken – Pineapple – Peanut
The fruity, roasted aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.
Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on firstname.lastname@example.org and we’ll get right back to you.