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Help CenterHigh Quality Single Clove Black Garlic Made in Vietnam
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Single Clove Black garlic is made of the whole fermented single clove garlic come from Ly Son, Quang Ngai of Vietnam
VIETNHAT Black garlic has the immediate appearance of an aged, almost burnt garlic bulb, its cloves loosely held within its indented browned outer wrapper. Inside a Black garlic bulb's wrapper of aged paper-thin skin are opal black cloves with the jellied texture of fresh dried fruit. The color of Black garlic is a result of a curing process which converts the sugars and amino acids found in conventional garlic to a dark substance known as melanoidn. The individual cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of soy sauce creating the complex flavor of umami. Unlike conventional garlic and processed garlic products, Black garlic does not leave the consumer with the well known "garlic breath" aroma after ingesting.
Seasons/Availability
Black garlic is available year-round.
Current Facts
Black garlic is not a garlic variety, rather it is common garlic, botanically known as Allium sativum, in an aged state. The garlic is produced in a curing process that some describe as a type of fermentation involving heat and humidity over a month long period. It is then cooled, dried and aged for another period. This method of aging garlic has been patented within the United States. The patent, titled "Process for preparing aged garlic", cites the use of specially designed machines and environmentally controlled temperatures to achieve the Black garlic state.
Nutritional Value
The process of aging raw garlic, at a constant temperature and humidity without additives, increases the presence of polyphenol compounds. As a result aged Black garlic exerts stronger antioxidant effect compared to raw garlic without decreasing the original effectiveness of the garlic. Its health benefits are believed to include improving arterial sclerosis, preventing heart disease and cancer, preventing Alzheimer disease and inhibiting cholesterol build up.
Applications
Black garlic is an ideal ingredient for making rich and complex purees, dressings, marinades and sauces. It can be sautéed in oil, chopped or diced and added directly to pizzas, pastas, rice and legume based dishes. It can also be used in preparation of innovative desserts such as ice creams and chocolate based dishes. Black garlic pairs well with eggplant, mushrooms, tomatoes, cheese, roasted pork, sausages, grilled white fish and shellfish, smoked meats, ginger, chocolate, chiles, herbs such as basil, parsley and cilantro, truffles, olives, brown sugar and sesame oil.
You can use black garlic (single clove) to add the food processing as follows: black garlic can be chopped for sprinkling over salads, pasta dishes, into sandwiches or onto fish. You could perhaps make a black garlic paste and combine with cold pressed olive oil, olives, capers, balsamic vinegar, mixed herbs and pepper to make a tasty marinade or dressing.
To store keep sealed packages of Black garlic in a cool dry place, once opened store in the refrigerator and use within one to two months. -
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