Black garlic, organic

The most important ingredients in the production of black garlic are time, heat and moisture. Black garlic is produced from the fat of garlic cloves or whole heads of garlic, ripening at 60-70 degrees in high humidity for 45 to 60 days. During this ripening period, the head of garlic undergoes a Maillard reaction in which heat and moisture create changes in the amino acid and sugar content of the garlic. Then the color, consistency and taste change. It turns black and the consistency is soft and slightly sticky. The strong smell and taste disappear and are replaced by a deep umami taste, mild, sour and with hints of balsamic vinegar and anise.

Mill&Mortar further dries and granulates the black garlic for use as a spice. White garlic replaces the soft version in a ratio of 1:3 and significantly increases the shelf life. Black garlic is believed to have originated in Korea, where it has been used for flavoring and in traditional medicine for centuries. It is now mass-produced in Asia and Europe, where the umami flavor is prized in cooking. This black garlic is organically grown and matured in the Cordoba region of Spain.

Black garlic can be directly added to sauces, quiches, soups and marinades or mayonnaise and dips, where the dark and sweet flavor comes into its own. If you're familiar with Yotam Ottolenghi's flavor universe and fantastic recipes/cookbooks, then you know you can't live without black garlic.