Black and white garlic start their life as the same product. The difference lies in respecting the virtues of aging. To bring out the best of flavors, to bring out that unique taste, time and mastery of the maturation process are required. The taste of matured black garlic is not overpowering, but has real sweetness to it instead. It’s fantastic for slicing up and tossing into a salad, but can be eaten in so many other ways. There are loads of flavor combinations for you to experiment with!
Fresh purple garlic from Las Pedroñeras
The medicinal use of garlic dates all the way back to at least 3000 BC. Many ancient cultures recommended using garlic as medicine.
Black Garlic is an excellent source of S-Allyl Cysteine (SAC) and Allicin.
Black Garlic incorporates zinc in its composition, which contributes to:
Normal DNA synthesis
Normal acid-base metabolism
Normal carbohydrate metabolism
Normal fertility and reproduction
Normal cognitive function
Normal macronutrient metabolism
Normal metabolism of fatty acids
Normal metabolism of vitamin A
Normal protein synthesis
Maintenance of normal bones
Black Garlic has a high concentration of potassium, which contributes to:
Do not go gentle,
into that good black.
No, you don’t need to go gentle on your black garlic, because it is already a more delicate option than the raw white bulb. It is a beautiful addition to cheese platters, bruschetta and plenty of other flavorful dishes, providing them with much more muchness. Keep in mind: it is milder in flavor, so when you add more garlic to your mix, make sure to check if it tastes the way you like it.
Black Garlic Butter
Mix the butter, the Prozis Black Garlic, and the soy sauce together in a food processor and pulse until it is smooth. Shape it into a “log” and refrigerate until it is firm. Slice and serve. It makes about 8 servings.