Black garlic is a gourmet product derived from DOP Polesano garlic. The company uses a long natural maturation process through the control of temperature and humidity for over a month.
White garlic during the maturation stages loses its strong flavor, while it acquires a soft texture and a liquorice flavor and an umami flavor reminiscent of balsamic vinegar or soy sauce. For these reasons it can be used to enhance the flavor of meat, fish, cheeses and vegetables. It is also recommended for those people who usually avoid consuming traditional white garlic : this particular product is in fact more digestible.
- Production method : Produced through a thermal maturation process, without the addition of preservatives or chemical additives. The process is completely natural and takes place in a temperature and humidity controlled environment for approximately 1 month at temperatures between 50°C and 80°C. This production technique significantly increases the natural properties of garlic, changing color, flavor and texture. It also makes it extremely digestible, as black garlic does not release the characteristic strong flavor of fresh garlic due to the reduced content of allicin, which has been converted into antioxidant compounds giving the product a unique, balsamic and umami taste during the process of maturation.
- Properties : Black garlic has a higher concentration of antioxidants than white garlic. This sought-after ingredient is considered a superfood useful for promoting the body's well-being thanks to its antioxidant and antibacterial properties. Scientific studies have demonstrated a notable increase in the nutritional properties of black garlic compared to white garlic.
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Recommendations for use : White garlic during its maturation loses its strong and pungent flavour, while acquiring a soft texture and a liquorice aftertaste and an umami flavor reminiscent of balsamic vinegar or soy sauce. For these reasons it can be used to enhance the flavor of meat, fish, cheeses and vegetables.
It is also recommended for those people who usually avoid eating traditional white garlic: this particular product is in fact more digestible and avoids the unpleasant sensation of the taste of garlic in the mouth. - Pairings and recommendations for use : Black garlic can be combined raw in any dish, it can also be used with pasta or risotto. We can create a cream by crushing black garlic cloves and simply adding water and oil, to use as a condiment or to spread on bread or in vegetarian and vegan dishes. The great advantage of using black garlic is its greater digestibility and the absence of allicin, the substance that causes bad breath in normal garlic. Black garlic is renowned for its versatility which will allow you to create a wide variety of recipes
Recommended recipe : Many customers, chefs and gourmet enthusiasts use black garlic to make spaghetti with black garlic, oil and chilli, simply blending 2 cloves of black garlic per person with a little water and using the sauce to season the spaghetti end of cooking, the result is a gourmet dish that is very easy to replicate at home. If you want a further touch of flavour, you can add a quick Prawn Tartare.
SIZE : 60 gram bag (approximately 3 bulbs).
Data sheet
SIZE: 60 gram bag (approximately 3 bulbs).
ORGANOLEPTIC CHARACTERISTICS : Colour: Black. Odour: Pleasant. Flavor: Balsamic, liquorice, umami and smoked.
ORIGIN: Piedmont.
INGREDIENTS: Italian black garlic obtained through thermal maturation at a controlled temperature from PDO white garlic from Polesine.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place.
PRODUCER : Umami srl - Baldissero d'Alba (CN).
Nutritional values per 100g: Energy 799kJ/ 189kcal, fat 0g of which saturated fatty acids 0g, carbohydrates 32g of which sugars 32g, fiber 11g, proteins 9.8g, salt 0.04g.
Umami philosophy
Umami is a young company located between Langhe and Roero, Piedmont. The company specializes in the production of black garlic, made with traditional methods and quality Italian raw materials. Research and study have led Umami to specialize in the natural transformation of foods, exploring new tastes and nuances of flavor capable of enhancing every dish. The Umami excellences, with a unique taste, are offered both whole and in cream. We recently produced a new line of gourmet Italian fruit vinegars, our Umami tomato vinegar. In our laboratory we process only the highest quality raw materials to guarantee our customers only the best on the market. In an area known throughout the world for its food and wine, Umami is a new reality with innovative products and incredible versatility in the kitchen. A young team of food sector experts, after years of studies and research on fermented foods, has created a series of one-of-a-kind products, 100% made in Italy. Umami products are used and sought after by foodies and lovers of gourmet products. Our customers are leaders in the distribution of the highest quality products that supply starred chefs and restaurants.