Black garlic darkens naturally, did you know that ?
Black garlic, a booming culinary gem, is generating excitement, but its mystery persists for many food lovers. At La Maison de l'Ail Noir, we lift the veil on this delicious product, exploring its origins, its differences with white garlic, discovering how black garlic blackens naturally, and the virtues that make it much more than a simple condiment.
Black garlic darkens naturally, what is its origin?
Black garlic begins its journey as white garlic, a fascinating transformation where time, temperature and humidity become the main players. Placed in a specially designed chamber, the white garlic heads are subjected to a humidity of 80-90% and a temperature of 40-50°C for approximately 40 days. This slow caramelization process gives rise to browned cloves, revealing garlic with a creamy texture and sweet flavors, reminiscent of prunes or shallot jam. At La Maison de l’Ail Noir, this metamorphosis occurs naturally, without additives, offering a product that is as delicious as it is digestible, eliminating unwanted odors.
Black garlic from La Maison de l’Ail Noir – A pearl of the French terroir :
Black garlic from La Maison de l’Ail Noir, produced with love and dedication since 2019 in the picturesque Bazad region, embodies French artisanal excellence. Each pod bears the mark of expert hands, displaying remarkable technicality, unparalleled vigor, and unwavering will. Unlike industrial production, our artisanal manufacturing requires careful attention, without the intervention of robots, simply thanks to the strength of our arms.
At the heart of our approach, support for the local economy guides our choices. The fresh ingredients that make up our products are sourced from local producers, favoring a short circuit. For example, our white garlic comes from Fleurence, and our pâtés are made in the ESAT of Captieux, just 20 km from our workshop. We believe in a win-win strategy, where the return to nature, through products of organic origin, not only supports local farmers but also contributes to the well-being of consumers and the planet.
Black garlic from La Maison de l’Ail Noir – A local and committed story :
Our French terroir offers a unique backdrop to the creation of black garlic from La Maison de l’Ail Noir. Located in the Bazadaise region, we draw our inspiration and ingredients from the heart of our community. Each clove of black garlic, each derived product, carries with it the history and richness of our terroir.
Thus, unlike black garlic from Aomori in Japan, we favor local production to offer an authentic and committed culinary experience. La Maison de l’Ail Noir promotes black garlic to the general public by continually developing new derivative products. We firmly believe in the need for a return to nature for the well-being of people and the Earth. Join us on this local taste adventure, where every purchase supports our farmers and reinforces our commitment to healthy, sustainable eating.
Much more than white garlic :
Black garlic, in addition to its delicacy in the mouth, has nutritional properties, because it contains molecules with positive effects on health. With twice as many antioxidants as white garlic, it stands out for its antibiotic, diuretic and digestive properties. As a bonus, it is easily digested, eliminating the disadvantages of white garlic such as lingering odor and bad breath.
In cooking with black garlic :
From a culinary point of view, black garlic behaves like its white counterpart, however, it has a melting texture that goes perfectly with sauces, mayonnaises, hummus, and many other accompaniments. Its versatility extends to condiments with white meats, like our tasty black garlic leek fondue recipe.
Conclusion
Discover our black garlic delights now on our site! Explore the authenticity and quality of La Maison de l'Ail Noir, and let yourself be seduced by the unique flavors, from our terroir French. Make every bite an unforgettable experience.
