Black Garlic, Fermented, Organic | Spices

Peeled garlic cloves are lightly heated and fermented over two to three weeks. The Maillard...

Peeled garlic cloves are lightly heated and fermented over two to three weeks. The Maillard reaction, a browning process, gives the originally white garlic cloves a black colour and makes the taste of the garlic fade into the background in favour of a unique umami note. The long heating process changes the composition of sugars, proteins and amino acids and favours the creation of complex aroma compounds reminiscent of balsamic, liquorice, fried onions and caramel. Combine this taste adventure with risotto and rice dishes, potato dishes, stuffed pasta, meat, fish and poultry.
Expert tip: Black garlic butter is quick and easy to prepare. Mix soft butter with black garlic and add grated lemon zest, cumin and pepper. Excellent on bread, pasta or with grilled food!

less

Further details on the manufacturer

Close menu

Gewürzmühle Rosenheim

since 1957

Pharmacist, healer, merchant - the forgotten profession of the spice miller combined a wealth of expertise on healing effects and the multiple possible combinations of spices, salts and peppers over centuries. In Rosenheim spice manufactory, this knowledge is preserved, while the tradition is cultivated and put into practice with great expertise and heart and soul.
On traditional mills, scales and grinders, the best quality raw materials are used to create spice blends according to recipes that have been handed down over the generations - each one a delightful adventure.