Black Garlic Bulbs - Ready to eat

How it’s made

How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.This process starts with the very best fresh garlic from China. Fresh Garlic Bulbs are submitted to a high-temperature and high-humidity fermentation process in specially designed incubators for 30 days and then aged at the room temperature for 20 days. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

History

Black garlic, also known as fermented garlic, was first invented by a joint research effort with professors from Japan, Korea and China in 2005. In Korea, black garlic was introduced as health product. Black Garlic is prized as a food rich in antioxidants and added to energy drinks. In the United States black garlic entered the mainstream in 2008 when Le Sanctuaire in San Francisco began selling black garlic. It was written up in the Spring 2008 "Design and Living" special section of the New York Times as a "new staple" of modern cuisine (and incorporated into a recipe, "Black Garlic Roast Chicken"); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco. Black garlics fame grew from there. Soon, Matthias Merges, executive chef at Charlie Trotters in Chicago, listed black garlic as one of his top five food finds in Restaurant News, December 2008. The rise of black garlic in the US was called "sensational," and other trade publications besides Restaurant News have noticed the trend. It garnered television attention when it was used in battle redfish on Iron Chef America, episode 11 of season 7 (on Food Network), and in an episode of Top Chef New York (on Bravo), where it was added to a sauce accompanying monkfish.

It’s Healthy

There is no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine.

Offering nearly twice the amount of antioxidants as its regular counterpart, Black Garlic is low in fat, rich in natural sugars and amino acids and contains absolutely no additives, as well as promising to leave no trace of bad breath or smell.

Antioxidants are essential in the body for proper function of the immune system, as well as preventing and repairing damage to our body cells. Black Garlic has 198 units per gram of antioxidants compared with 119 units per gram in regular garlic.

Black Garlic is also much easier for the body to digest compared with white garlic. Whereas white garlic contains Allicine, which is only soluble in fat, Black Garlic contains S-Allycysteine, which is water soluble. This means your body will absorb all the natural occurring health benefits quicker and more easily. Its soft, jelly like texture and rich flavour mean it can be eaten either as an ingredient or directly as a snack, giving greater health benefits than regular garlic with none of the unpleasant side effects.

Packaging and Specs

6 garlic bulbs per bag

UPC Code: 6 25195 70300 2

Shelf Life: 1 year (does not require refrigeration until after opening).

RECIPES

Black Garlic with Scallops Recipe

Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic.

3 tablespoons butter, divided

16 extra-large dry-packed scallops, patted very dry (about 1 1/2 pounds)

salt and freshly ground black pepper

3 cloves black garlic, thinly sliced (or use regular garlic)

1-2 teaspoons finely minced jalapeno pepper

1/4 cup white wine

2 teaspoons good balsamic vinegar

2 tablespoons chopped fresh parsley

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeno pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.

Serves 4