Black garlic

1 whole black garlic bulb. The sizes of the tubers are different.

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.

Black Garlic Bulk Pack

150 g = 4-5 whole black garlic bulbs in different sizes

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.

Premium Black Garlic from Japan

1 whole bulb of black garlic from Japan. This premium quality of black garlic is characterized (compared to other cheaper products) by particularly large cloves and a balanced balance of acidity and sweetness, fruitiness. In a way, this aroma is reminiscent of a high-quality balsamic vinegar.

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.

Black Garlic (peeled)

50 g

No more laborious peeling - the black garlic has been pre-peeled for you for quick use.

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.

Black Garlic Paste

120 g

As a paste, black garlic is particularly easy to process. Making your own is laborious and expensive, so this ready-mixed product is particularly practical.

The garlic is fermented under controlled temperature and humidity conditions. This gives it its distinctive black color, its sweetness, and becomes soft and delicate in consistency. At the same time it loses the unpleasantly strong garlic odor through fermentation.

The black garlic paste is recommended e.g. as a dip with grilled food. either pure black or together with mayonnaise as a black and white dip.

For further information please register with us: info@foodconnect.de An employee will activate your account.

100 g

Description Black shallots

For this product, the finest shallots from the Japanese province of Tottori are transformed into black shallots using a sophisticated process of warmth and moisture. It is a kind of caramelization, i.e. the natural sugars found in the shallots come to the fore in the flavor profile, while the original shallot flavor recedes into the background.

Its taste is balsamic, sweet, reminiscent of prunes. The texture of these shallots is extremely soft and melty.

Use

Black shallots are an interesting accompaniment to smoked dishes, dark poultry, game, grilled dishes...

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Umeboshi Usushio

1 kg; Standard quality

The famous Japanese ume fruits are related to apricots, but look more like plums; They are placed in a sweet and salty marinade and then fermented. They have a balanced taste, sweet, sour and fruity. Umeboshi can be used very well in recipes with plums in hearty cuisine and give them a whole new note.

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Umeboshi Plum

150 g with honey

The famous Japanese ume fruits are related to apricots, but look more like plums; They are placed in a sweet and salty marinade and then fermented. They have a balanced taste, sweet, sour and fruity. This premium quality is less salty than the standard quality. They can be used very well in recipes with plums in the hearty kitchen and give them a whole new note.

For further information please register with us: info@foodconnect.de An employee will activate your account.

Umeboshi Plum

100 g with honey

The famous Japanese ume fruits are related to apricots, but look more like plums; They are placed in a sweet and salty marinade and then fermented. They have a balanced taste, sweet, sour and fruity. This paste is suitable as a salty ingredient in a meat sauce to give it fruitiness.

Ingredients: umeboshi, modified starch, salt, honey, vinegar, alcohol, flavor enhancer: amino acids, sweetener sucralose

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Carrot Must, milk-sour fermented

0.7 l

Carrot must - L (+) fermented lactic acid. 100% organic juice made from lactic acid fermented carrots, rich in natural provitamin A.

Tasty and particularly digestible. Selected carrots fresh from the field are gently pressed in our house for this must and then fermented to be lactic acid. Ideal for the daily supply of provitamin A. Manufactured without genetic engineering.

Ingredients: carrot juice

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