Black garlic, organic

The most important ingredients in the production of black garlic are time, heat and moisture. Black garlic is produced by garlic cloves fat or whole garlic heads maturing at 60-70 degrees C under high humidity for 45-60 days. Throughout this maturation process the garlic head undergoes a Maillard reaction where heat and moisture create changes in the garlic’s amino acids and sugar content. Then the colour, consistency and flavour change. It becomes black and the consistency soft and a bit sticky. The strong smell and flavour disappear and are replaced by a deep umami; soft, sour and with notes of balsamic vinegar and anise.

Mill&Mortar have further dried and granulated the black garlic so you can work with it as a spice. Dried garlic replaces the soft version at a ratio of 1:3 and significantly increased shelf life.

Black garlic is said to originate in Korea, where it has been used for flavouring and in traditional medicine for centuries. It is now widely produced in Asia and Europe where the umami flavour is prized in cooking. M&M black garlic is organically grown and matured in the Cordoba region in Spain.

Black garlic can be stirred directly in sauces, quiches, soups and marinades or mayonnaise and dips, where the dark and sweet flavour comes into its own. If you are familiar with Yotam Ottolenghi’s flavour universe and fantastic recipes/cookbooks, then you know that you cannot be without black garlic.