Black garlic is a fermented and aged garlic, which boasts a pitch-black color, smooth jelly-like texture, and fruity, caramel taste without the sharpness of raw garlic. These features are derived from fermentation and aging processes that convert sharpness into sweetness, while simultaneously increasing amino acid content. In Japan, it has been enjoyed as a healthy food for decades. Organic Black Japanese Garlic Cloves, made by Earth Aid in Kochi Prefecture, is unique in the way in which it uses bulbs of a green garlic variety. This means that even though each clove is smaller than regular varieties of garlic, sweetness is more concentrated—its sugar content is as high as 75.7Bx. It is made from garlic, carefully grown without pesticides in the company’s own farms, and compared to other black garlic products, it is aged for longer (about 10 weeks) and at lower temperatures (about 60-65°C [140-149°F]). Because of this, it contains no Nitrate nitrogen, a carcinogen that brings bitterness, which results in a clean and mild taste. You can enjoy it as a snack, serve it as a condiment, or incorporate it into your cooking. How to use Organic Black Japanese Garlic Cloves: Organic Black Japanese Garlic Cloves can be enjoyed as is, but can also be incorporated into your cooking. Put slices on top of pizza, serve it with a cheese platter, mash it into a paste and serve with nachos, or mix it into soup dishes. Its unique umami and fruitiness add vibrance to sauces and dips as well. Mash black garlic into mayonnaise to enjoy as a spread or dip. It is also wonderful when added into tomato sauces or bagna cauda. It complements beef, pork, lamb, or duck, so make a black garlic steak sauce by blending mashed black garlic (4 cloves), balsamic vinegar (3 tbsp), and sweet wine or mirin (1 tbsp). For an adventure, you can even sweeten chocolate or ice cream with black garlic. When taken as a dietary supplement, eating one piece per day is suggested. Store at room temperature, away from direct sunlight. Ingredients: Organic Garlic.
