Produce, Taste, Recipe … Discover Black Garlic

Charcoal cloves, melting in texture, black garlic is a spice sourced from Japan. It is best known for its umami, the fifth flavor, and is also known for its healing properties. But how do you use it?

Dolphin Renault

wrote on

garlic its dark side –
Health Mag – France 5

Garlic is famous for its whiteness, but there is another little-known facet of this spice with its dark side, which is black garlic. In Japan, it is a star producer. In the heart of Drome, far from the Japanese regions, it is time to plant white garlic. The entire pods will be laid underground at the beginning of autumn.

Using his tractor, for a month, Stefan will grow the germinated pods. It will be necessary to wait nine months before harvesting them. His wife Fanny is responsible for turning white garlic into black garlic.

Caramel then confit

“It’s really a local garlic, it’s the typical garlic of Drom. Both the soil and the climate of Drom are what give it all these properties. It has more sugar, and that’s also what makes it so interesting in black garlic”, Fanny explains.

This sugar is one of the success secrets of black garlic. Fanny also had furnaces that were specially brought from Japan. Thanks to its closed walls, it will heat up evenly at low temperatures for 30 days.

“Garlic still has 25-30% moisture. When the temperature rises, it will sweat and I will keep this natural moisture in the can. As the temperature rises, there will be a Mayar reaction in a humid environmentThe sugars are caramelized. We are not in a dry environment, it does not burn particles. There will be like a natural dessert made over the course of 30 days.” Fanny trusts.

Garlic without additives and more digestible

To get a deep black, you have to be patient. In the adjacent oven, 30 days of cooking are finished. Fanny will finally know if the payment was successful.

“I am very happy, it is 100% garlic, there are no additives, no additives, but on the other hand it is not the same product at all”
Fanny identifies.

Black garlic is more digestible. He loses the spice and reveals other flavors that Fanny regularly tests in the kitchen with her colleague Elisa. Today with sweet potatoes.

Roasted Sweet Potatoes with Black Garlic and Goat Cheese Recipe:

you need :
4 small sweet potatoes
4 cloves of black garlic, sliced
120 gm fresh goat cheese
50g roasted hazelnut slices
1 teaspoon pomegranate seeds
1 tablespoon coriander leaves
Salt, pepper, olive oil

1- Preheat the oven to 220°C. Wash the sweet potatoes and brush them. Put it on a plate and bake for 20 minutes.
2- Mash the goat cheese and pepper, add the black garlic and a little olive oil. Mix gently.
3- Remove the dish from the oven and cut the potatoes in half. We lift the meat and put everything in a salad bowl. Add olive oil, salt and pepper.
4- Replace the seasoned pulp in each sweet potato skin. Put a tablespoon of black garlic goat cheese on top. Sprinkle with chopped hazelnuts and return to the oven for 10 minutes.
5- Serve and garnish with a few slices of black garlic and coriander leaves.

Be warned, it takes an average of 10 euros for one bulb of black garlic, it is an expensive and rare product. In France, there are only about fifteen products.

In order not to miss any health information, subscribe to our newsletter!

Leave a Comment