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An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic*
*Organic
This type of seasoning, in fact, derives from a process that raw garlic undergoes at high temperature and humidity, fermented in a controlled manner for a few weeks. Its cloves become dark and deep in colour, with a soft texture and a modified flavour.
The taste profile of black garlic in cooking is delicate and balsamic, less harsh than the classic white garlic - this is due to the lower content of allicin. From an aroma point of view, this type of fermented garlic retains a scent similar to the white one but with hints of liquorice it allows recipes with a less intense and more versatile flavour.
Its healthy qualities are concentrated and increased thanks to the fermentation to which it is subjected. The properties of white garlic are enhanced in some cases. From the antioxidant point of view, black garlic is composed of a greater number of antioxidant components such as polyphenols, phenolic acids and flavonoids; as well as a substance called melanoidin with antioxidant properties and responsible for the dark color. This happens because allicin is converted into antioxidant compounds such as alkaloids and flavonoids during fermentation. These compounds are important as they counteract cellular aging and protect the body's cells.
The processing of fermented garlic also provides various mineral salts such as magnesium, calcium, selenium, with an almost double dose of phosphorus; and a concentration of proteins and amino acids. Compared to the properties of garlic on the metabolism of triglycerides and cholesterol, the black one also seems to help reduce lipids (fats in the blood) and cholesterol. Factors that help the well-being and regular functionality of the cardiovascular system. Thanks to the fermentation process, this condiment also promotes digestive function. It is considered a more digestible garlic, with properties that counteract irritation in a natural way. Furthermore, it is considered useful in the kitchen to avoid the aroma of classic garlic which gives a particular smell after meals. It can only cause problems for those who are already allergic to raw garlic, while caution is advised if you are taking anticoagulant drugs.
The history of black garlic seems recent, although some researchers claim that it is actually a tradition in some eastern territories (Korea, Thailand and Japan). From the official version, this fermented garlic derives from the proposal of a Korean researcher in 2004 (Scott Kim) to subject fresh garlic to controlled fermentation.
The heads of garlic (Allium sativum) undergo a process in which it is necessary to modulate the temperature (60-90°C) and humidity (80-90%) to obtain a particular taste; and greater bioactivity of its compounds, due to the physicochemical modifications of the Maillard reaction. The processing takes place in two phases. Usually, the bulbs are subjected to fermentation for about a month and then, at a later time, undergo another oxidation (drying) process. It is at this time that the bulbs acquire their black color and soft texture. Black garlic has enjoyed widespread popularity worldwide in recent years, even if it remains a delicious and niche product. It is used by chefs and restaurants for particular recipes, taking into account its organoleptic qualities. From a health point of view, the historical tradition that considered white garlic a natural antibacterial (thanks to allicin) changes, favoring its antioxidant and concentrated nutritional qualities.
We mentioned the more delicate and sweeter flavor than that of raw white garlic, and for this reason the seasoning with this spice will be less pungent. Its use is similar, and you can add black garlic to sautés, to season soups and vegetables, blended in sauces or gravies, considering the less pungent and sweeter taste. Its softer consistency (almost gelatinous) pairs well with some dishes: it can easily be added to pesto, hummus, vinaigrette. As an ingredient to mix with olive oil or to spread on bruschetta. Perfect for flavoring white meat and fish, it is used for caramelized notes even in sweet recipes with black garlic and chocolate, desserts and ice creams.
Ingredients: 1 whole cut chicken - ½ cup unsalted butter - 3 cloves of black garlic crushed and chopped – 3 cloves of white garlic crushand chopped - ½ teaspoon of ground black pepper - 2 tablespoons of light soy sauce - 1 tablespoon of sesame oil - 1 tablespoon of honey - 2 chopped shallots for garnish - salt to taste - extra virgin olive oil to taste
Preparation Preheat the oven to 190°C. Place the chicken in a large saucepan. Season with salt and pepper, tossing to coat the chicken evenly. Set it aside. Whisk extra virgin olive oil, white and black garlic, soy sauce, sesame oil, honey in a bowl. Pour the mix over the chicken and shake the saucepan to mix the seasoning. Place in the preheated oven for 20 minutes. Raise the heat to 220°C to cook, and wait for about 10 minutes - until the chicken is browned in places (be careful not to burn it). Turn it over and cook until the other side is golden, for about another 10 minutes. Reduce heat to 350°F (190°C) and cook until chicken is cooked through, about 20 minutes longer. Now you will have to remove the chicken and place it on the plate for seasoning. Degrease it and add a few pinches of salt or sauce if you deem it necessary. Garnish with chopped shallots and serve the black garlic chicken hot.
Data sheet
An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic*
*Organic
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
Churrasco is the classic seasoning for grilled foods in the Latin American context.
Ingredients: chili, chillies, allspice, smoked paprika, salt, coriander, onion, garlic, parsley, kummel, mustard, pepper, cumin, lovage, thyme, thyme, marjoram, oregano, basil, chervil , tarragon, smoked salt, brown sugar.
Originally from Mexico.
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
dried turmeric
The grilled rose petals is an excellent mixture of spices to flavor your grilled meat or fish. Pour two tablespoons of this mixture on the dish before putting it in the oven, or on the embers and you will have the intoxicating scent of the product we offer you!
Ingredients: salt, rosemary, rose petals, juniper, parsley, pink pepper, allspice.
Cardamom in green seeds is a spice particularly loved in the East and in Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European cuisines. It is also rich in beneficial properties for health, and also for beauty: perfect for obtaining healthy herbal teas.
cardamom green seeds
The mix of spicy peppers of Ethiopian cuisine is enriched with many shades of flavors to create a pungent and intense condiment. Excellent for flavoring red or white meat, it can also be used for vegetables, fish or other dishes, mixed with oil or sauces. If you want to try it in its typical dish, the Mit Mità enhances the flavors of the beef tartare (Kifto).
cardamom, piri-piri, black SESAME, ajowan, ginger, garlic, lippia abyssinica, rosemary, salt.
Anise seeds give a unique flavor to dishes and excellent anti-bloating digestive properties, which counteract abdominal discomfort. They promote well-being after meals and stimulate the appetite. They are the basis of herbal preparations that calm coughs. As aromatic and tasty seeds, they can be used in milk for breakfast, together with muesli or in a mix of dried fruit.
Anise
Sumac is a spice with a fresh and slightly acid taste and excellent for seasoning dishes or to give more flavor to drinks. It is also one of the most powerful antioxidants ever known, prevents diabetes, protects the cardiovascular system and reduces cholesterol.
Ingredients: sumac, salt 5%, various seed oil.
Origin: Turkey
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
The crusco pepper is a variety of pepper typical of Basilicata, a region in southern Italy. Once harvested, the peppers are dried in the sun or in special dryers, becoming crunchy and maintaining a sweet and intense flavour. Cruschi peppers are a versatile ingredient in the kitchen, used both whole and in powder form, to enrich traditional dishes such as pasta, soups and side dishes, giving a unique and characteristic taste.
crusco pepper
We can define paprika as a spice that is good for body and mind. The studies carried out on this vegetable have given very positive results. Contains multiple substances that offer wide-ranging benefits. The properties of this spice are more than interesting, it offers benefits to the digestive system, has antiseptic properties and more.
hot paprika
Fenugreek in grains has strong properties, making it an important dietetic-therapeutic product, used in the treatment of asthenic, lean and convalescent individuals as it contributes, to regain the lost weight, positively influencing the metabolism, causing an appetite awakening and weight gain.
Ingredients: fenugreek
This extraordinary onion powder with a thousand properties and a thousand benefits, is ideal for enriching any type of dish. Excellent detoxifier for our body, it has always been considered in the kitchen, as a food that cannot be missing for its taste and flavor, creating healthy dishes that are good for you.
onion
Teff is a cereal typical of Ethiopia and Eritrea, highly nutritious and naturally gluten-free. Teff flour is a discovery with a delicate flavour, which brings wellbeing to the kitchen, both for gluten-free dishes and to give an exotic touch to your recipes. It is available in the light or dark version, diversified according to the variety.
Teff flour
Thyme is a spice that makes many preparations pleasant. With an aromatic, slightly spicy taste, it can be easily used to flavor pasta dishes, roasted meat, grilled meat, fish and fillings. Liqueurs and vinegars are also produced. Combined with wine, garlic, onion, brandy, it is used to prepare excellent sauces for meat dishes.
ground thyme
