Category Archives: pineapple

New Foodpairing® ingredient: black garlic

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.

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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 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.


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.


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.

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Bresc® Black Garlic Puree – Chocolate – Plum – Strawberry: Find this recipe on

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.

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Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut: Find this recipe on 

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on and we’ll get right back to you.

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Why do Saúva ants taste like lemongrass?

When we invited Alex Atala of D.O.M. about 3 years ago to give a demonstration at The Flemish Primitives together with Dominique Persoone, he brought Saúva ants along with him from Brazil.


Tasting these ants changed our perception from weird little appetite discouraging creatures with not much flavor into a delicacy that can be used as a spice. They tasted like lemongrass, ginger and cardamom.

In December last year we were visiting São Paulo to dive deeper into the ingredients of Brazil. We wanted to see and taste the diversity in flavors for ourselves. Luckily we got a lot of support from Alex Atala of D.O.M. and the local community.

The coming weeks we will post many recipes and insights based on the research followed after our trip to Brazil.

But to begin with; the Saúva ants. Why do these ants taste like lemongrass?

In the aroma analysis of the ants we see the strong presence of 2 isomers of citral; neral and geranial. Geranial has a strong citrus odor, while neral is less citrusy, but more sweet. Lemongrass contains about 1–2% essential oil in a dry weight basis. The essential oil is characterized by a high content of … neral and geranial.

The ants also contain large quantities of linalool. Linalool is an important flavor molecule, present everywhere around us, going from fruits to spices and ending in choice perfume ingredients. It smells floral, citrus, woody.The molecule is also found abundantly in Belgian white beers, coffee, gin and flowers such as elderflower, jasmine and hibiscus.

Based on the aroma profile, which Foodpairing combinations can we make with Saúva ants?


If we check the fruit section, we get this overview. The bigger the green dot, the better the match. So the ant matches very well with mango and banana but can also be paired with cherimoya or even pineapple! If pineapple is your favorite fruit, go for the pineapple-ant combo.

Recipe by Alex Atala (D.O.M.): Ants and pineapple

(extract from book:D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala from Phaidon Press.)

ant pineapple


1 pineapple


Peel the pineapple and cut into 4 equal cubes.

Finish and presentation:

4 saúva ants

Place a piece of pineapple on top of a serving dish and top with ant. Serve immediately.

National cheese day

We added already quite some Foodpairing recipes with cheese (click here e.g. for goat cheese recipes – scroll down) to the website.
For National Cheese Day we added a few new combinations linking beer to cheese. More recipes (about 20) will be added soon with different Belgian beers.E.g. cream cheese – pineapple – mango – bourbon whisky linking to Gueuze Fond Tradition.

Link recipe