The incomparable flavour of Holzer’s Black Garlic is reminiscent of vanilla, caramel, balsamic vinegar and tamarind. The slightly sweet black garlic is therefore very versatile. In fine dining, it is often used to flavour steaks, game dishes and desserts.
It also tastes excellent simply spread on toasted bread (white or black) – a real delicacy, as well as added to various dressings. It also makes fish and chicken a very special dish.
IMPORTANT: due to the fermentation process, black garlic is dark and soft (as long as it is spreadable, it can be used in a variety of ways – if you want a more compact consistency, you can allow it to dry until it has a consistency comparable to a gummy bear)
The consistency can of course change from bulb to bulb. Stored dry, black garlic can be kept for approx. 24 months.
Why is Black Garlic so special?
As we are not allowed to make any health-related claims due to the laws in force in Austria, we would ask you to consult the literature available on the Internet yourself.
No garlic odour
Compared to fresh garlic, black garlic does not release a strong aroma due to the reduced content of allicin, which has been converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the ageing process, and is therefore very popular with people who are sensitive to odours.
It also tastes excellent simply spread on toasted bread (white or black) – a real delicacy, as well as added to various dressings. It also makes fish and chicken a very special dish.
Basically, black garlic can be used wherever you would add normal garlic.
Some other serving suggestions:
Mix with soy sauce and chilli and use as a marinade for meat, fish and chicken
With creamy cream cheese and herbs as a dipping sauce
Mix a few cloves into minced meat – the most flavourful patties!
For all dishes with tomato sauce
Wrap a clove in a wafer-thin sheet of raw ham
and many more!
We would also love to hear about your experiments and recipe ideas!
