Black Garlic Limited - the company which produces the first ingredient of its kind, transformed from local and European white garlic in 14 days – is to be produced in the UK and made more accessible for chefs.
The ingredient features a sweet, balsamic flavour with soft garlic undertones. Previously, Black Garlic has only produced the ingredient in the US and South Korea, but having experienced unprecedented interest and high sales across Britain, its patented ovens and ‘secretive’ ageing method have hit UK shores.
“More and more people across Britain have been using Black Garlic in their cooking,” said Black Garlic founder Katy Heath. “It is no longer a boutique ingredient for top chefs alone, but a component of many people’s every day cooking. A production move to the UK was the best solution enabling us to meet the high demand we’re experiencing.”
The ingredient was originally used and produced in South Korea as a health food and eventually launched into the food industry in 2008. It was first imported to the UK in 2009.
Black Garlic Limited uses raw garlic and is produced using a carefully controlled heating and moisture process. Placed within a patented machine, a technician monitors heat and humidity for several weeks, regularly sampling the garlic for quality and consistency. It is then placed on special racks to cool and dry over the course of one week.
An expert then samples the product as it dries for quality assurance. Every batch is then sorted and packaged by hand. It has all the health benefits of regular garlic and nearly twice the antioxidants.
With a price range starting at £1.40, the ingredient comes in a 1 bulb bag and a peeled Black Garlic 50g pot. Visit www.blackgarlic.co.uk for further information on the full range and recipe ideas.