Black Garlic

Black garlic is becoming more popular by the day due to its unique flavour and fits extremely well with vegetarian dishes. Black garlic has its origins in Korea, where it has been an acclaimed ingredient in both cooking and traditional medicine for centuries. In recent years, you can find the production of black garlic all over Asia and Europe. Mill & Mortar's Black Garlic is grown and matured in Cordoba, Spain. By carefully controlling the key elements of time, heat and moisture, the best flavour can be guaranteed. A garlic bulb ripens by storing it in a moist warm (60-70°C) place for 45-60 days after harvesting. Slowly, the colour changes to black and the sharp aroma and flavour become a deep Umami: soft, sour and with a touch of balsamic vinegar and aniseed. This transformation is due to the change in the composition of amino acids and sugar in the garlic. After the ripening process, the garlic is further dried and finely sliced. Use the dried black garlic in the same way as fresh black garlic, but at a ratio of 1:3. Black Garlic is delicious in sauces, quiches, soups and marinades. Fans of Ottolenghi know they can't live without this seasoning.