Adds sweet, caramelized flavour to soups, salad, poultry, meat and vegetable dishes.
Directions for Cooking:
Finely chop 1-2 cloves to add to fresh salads, add 2 chopped cloves to a butter rub for poultry and meat, or apply directly to vegetables for roasting.
Also see our Recipe Page for some great tasting recipes which use our black garlic.
What is it?
Braeloch Farms Black Garlic is our own Pender Island grown gourmet garlic that has been slowly cooked for several weeks, at varying temperatures and humidity. The garlic turns black due to the Maillard reaction. The taste is both sweet and tangy, with hints of balsamic-vinegar or molasses, and has a surprisingly chewy consistency. Our black garlic is cooked in small batches.
Refrigeration recommended but not required.