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PROPĂSITO
ÂżQUĂ ES?
When garlic bulbs are gently heated to about 140°F / 60°c for weeks, in a very humid environment,  the enzymes that lend fresh garlic its sharpness begin to break down. The browning effect is a result of a Maillard reaction, where amino acids, and reducing sugars, chemically react in a way that produces melanoidin during fermentation, an intensification, and fermentation of the sugars in the garlic, without caramelization.
Black garlic is then cooled on racks and allowed to air dry for another week. The resulting obsidian garlic obsidian clove may visually, I understand, resemble something far less appetizing, but, as any good Asian, especially Korean, chef can tell you, the flavor is out of this world!
EXPERIENCIA
Black garlic is significantly sweeter, a more mellow, savory flavor that is umami, and sweet. Imagine the taste of a rich balsamic vinegar with a little umami-sour edge, and perhaps a dash of soy sauce. It has the savory flavor of tamarind dipped in molasses, with a bit more garlic edge.
The texture is thick, and squishy, comparable to a date, or a gummy candy thatâs been left in a hot car.
It has a much more muted âgarlicâ flavor, so, if youâre seeking a more intense garlic experience, it may need to be combined with fresh, but, since thatâs like putting a mustache on the Mona Lisa, WHY?
GEOGRAFĂA CULINARIA
USOS TRADICIONALES
- Kkanpunggi êčíêž°, a spicy black garlic-infused fried chicken stir-fry with sweet, hot sauce.
- Kimchis - A mellower, and less pungent kimchi uses black garlic.
- Black garlic noodles;
- Chicken & Pumpkin Soup with Black Garlic
- Yeokchon King Pork Cutlet
- Bibimbap - bowls of wonderful stir-fried or roasted meats and vegetables.
- Black garlic honey;
IMPROVISATIONAL âRIFFSâ
- Black Black & Black - Black garlic-black bean soup with Forbidden Rice;
- Citrus salad with shaved fennel and wafer-sliced black garlic with black garlic vinaigrette;
- Seared scallop with black garlic & baby portobello mushroom caps;
- Savory black garlic ice-cream as a side for steak.
LA HISTORIA
There are a lot of stories about Black Garlic. Its history goes back thousands of years, or less than twenty to some guy who claims to have patented the process. We can find both culinary, and medicinal evidence of it, from Korea, and parts of China, and religious and spiritual uses, along with culinary, in Thailand, in the hundreds of years. Â Weâll leave it to the British patent courts to sort the fact from fiction out.
ALIAS
Afrikaans â swart knoffelhuisies
Albanian â thelpinj hudhre tĂ« zezĂ«
Amharic â á„áá áá áœáá©áá” ááá„
Arabic â ÙŰ”ÙŰ” ۧÙŰ«ÙÙ Ű§ÙŰŁŰłÙŰŻ
Armenian â ŐœÖ ŐœŐŐżŐžÖŐ« ŐșŐłŐ„ŐČŐ¶Ő„Ö
Azerbaijani â qara sarımsaq diĆlÉri
Basque â baratxuri beltz aleak
Belarusian â Đ·ŃбŃŃĐșŃ ŃĐŸŃĐœĐ°ĐłĐ° ŃаŃĐœĐ°ĐșŃ
Bengali â àŠàŠŸàŠČà§ àŠ°àŠžà§àŠš àŠà§àŠŻàŠŒàŠŸ
Bosnian â ÄeĆĄnjevi crnog bijelog luka
Bulgarian â ŃĐșОлОЎĐșĐž ŃĐ”ŃĐ”Đœ ŃĐ”ŃŃĐœ
Catalan â grans dâall negre
Chinese (Simplified) â é»èçŁ
Chinese (Traditional) â é»èçŁ
Croatian â reĆŸnjevi crnog ÄeĆĄnjaka
Czech â strouĆŸky ÄernĂ©ho Äesneku
Danish â fed af sort hvidlĂžg
Dutch â teentjes zwarte knoflook
English â black garlic cloves
Estonian â musta kĂŒĂŒslaugu kĂŒĂŒned
Finnish â mustan valkosipulin kynnet
French â gousses dâail noir
Galician â dentes de allo negro
Georgian â ášááá áááá áᥠááááááá
German â schwarze Knoblauchzehen
Greek â ÏÎșÎ”Î»ÎŻÎŽÎ”Ï ÎŒÎ±ÏÏÎżÏ ÏÎșÏÏÎŽÎżÏ
Hebrew â Ś©ŚŚ Ś Ś©ŚŚ Ś©ŚŚŚš
Hindi â à€à€Ÿà€Čà„ à€Čà€čà€žà„à€š à€à„ à€à€Čà€żà€Żà€Ÿà€
Hungarian â fekete fokhagyma gerezdek
Icelandic â geirar af svörtum hvĂtlauk
Indonesian â siung bawang putih hitam
Irish â clĂłibh gairleoige dhubh
Italian â spicchi di aglio nero
Japanese â é»ă«ăă«ăăźæż
Kazakh â ÒаŃа ŃаŃŃĐŒŃĐ°Ò ŃÒŻĐčŃŃлДŃŃ
Khmer â ááááčáááááá áááá»á
Korean â íë§ë ìȘœ
Lao â àșàș°àșàșœàșĄàșàșłàșàș”àș
Latvian â melnÄ Ä·iploka daiviĆas
Lithuanian â juodojo Äesnako skiltelÄs
Macedonian â ŃĐ”ŃĐœĐžŃа ŃŃĐœ Đ»ŃĐș (ŃĐ”ŃĐœĐŸĐș)
Malay â ulas bawang putih hitam
Maltese â sinniet tewm iswed
Mongolian â Ń Đ°Ń ŃаŃĐŒĐžŃĐœŃ Ń ŃĐŒŃ
Nepali â à€à€Ÿà€Čà„ à€Čà€žà„à€šà€à€Ÿ à€à„à€Żà€Ÿ
Norwegian â fedd av svart hvitlĂžk
Pashto â ŰŻ ŰȘÙ۱ ÙÙÚÛ ÙŸŰłŰȘÛ
Persian â ŰŰšÙâÙŰ§Û ŰłÛ۱ ŰłÛۧÙ
Polish â zÄ bki czarnego czosnku
Portuguese â dentes de alho negro
Romanian â cÄÈei de usturoi negru
Russian â Đ·ŃбŃĐžĐșĐž ŃŃŃĐœĐŸĐłĐŸ ŃĐ”ŃĐœĐŸĐșа
Serbian â ŃĐ”ĐœĐŸĐČĐž ŃŃĐœĐŸĐł Đ±Đ”Đ»ĐŸĐł Đ»ŃĐșа
Sinhala â à¶à· à· à·à·à¶Żà·à· à·à¶«à· à¶à·à·à·
Slovak â strĂșÄiky Äierneho cesnaku
Slovenian â stroki Ärnega Äesna
Spanish â dientes de ajo negro
Swahili â punje za vitunguu saumu vyeusi
Swedish â klyftor av svart vitlök
Tagalog â butil ng itim na bawang
Tamil â àźàź°àŻàźȘàŻàźȘàŻ àźȘàŻàźŁàŻàźàŻ àźȘàź±àŻàźàźłàŻ
Telugu â à°šà°Čà±à°Č à°”à±à°Čà±à°Čà±à°Čà±à°Čà°ż à°°à±à°Źà±à°Źà°Čà±
Thai â àžàž„àž”àžàžàžŁàž°àčàžàž”àžąàžĄàžàžł
Turkish â siyah sarımsak diĆleri
Ukrainian â Đ·ŃбŃĐžĐșĐž ŃĐŸŃĐœĐŸĐłĐŸ ŃаŃĐœĐžĐșŃ
Urdu â کۧÙÛ ÙÛŰłÙ Ú©Û Ú©ÙÛۧÚș
Uzbek â qora sarimsoq tishlari
Vietnamese â tĂ©p tá»i Äen
Welsh â ewin garlleg du
Yiddish â Ś©ŚŚŚÖ·ŚšŚŠŚą Ś§Ś ŚÖžŚŚ Ś§ŚŚÖžŚŚŚąŚĄ
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