More About our Black G.....
It is heat treated for an extended length of time to caramelise and the sugar content increases ten fold.
The process is called the Maillard reaction. The Maillard reaction (my-yar; French pronunciation) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.
Seared steaks, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.
The result is Black gold! A fawking awesome flavour profile like no other, garlic that tastes of sweet molasses, notes of balsamic vinegar, umami and soy like characteristics and with our unique cooking technique the cloves keep tender and moist.
What stands us out from the crowd is our black garlic paste this way all the keen home cooks can enjoy without the messy preparation, visit our shop to purchase your black garlic now.