Friend & Burrell Black Garlic from California
This new “it” ingredient is now available in Tasmania. ‘Black is the new garlic’ The Feedbag – April 2009
Black garlic is created by ageing raw garlic for a month in a fermenting cellar under high heat. This process blackens the garlic and produces a tender, almost jelly-like texture, similar to a soft dried fruit.
This is a simple food with a wonderful, complex flavour: mildly sweet, with hints of liquorice, porcini mushroom and aged balsamic vinegar. A taste surprise!
Black garlic is where sweet meets savoury, a perfect mix of molasses-like richness and tangy garlic undertones. Hard to believe, but true. Itʼs as delicious as it is unique.
Add to marinades, or slice thinly (as you would black truffles) over salads or seafood, or add to desserts to bring out the sweet flavour of the garlic.
Delicious on bruschetta or roasted chicken, on fried scallops, the potential is limited only by oneʼs imagination. There are rumours of an ice cream and a black garlic chocolate….?
Black garlic is now used by top chefs world-wide who introduce new cuisines to their diners.
| Ingredients | Garlic |
| Shelf Life | 3 months |
| Available In | Poly bags – about 450gm; other bulk sizes also |