Black garlic is fermented garlic

Black garlic is fermented garlic, also known as aged garlic, aged garlic extract and black garlic. It all starts with plain garlic (Latin name: Allium Sativum).

When kept in a closed and controlled space, at an ambient temperature of 65°C and at a humidity of 85°C, the garlic transforms into the black version of itself.

It takes the garlic 65 days and a drying time of 48 hours to do this. During this process, its taste becomes sweet and it loses its distinct odour. Its texture becomes a little sticky. ZIts potency and benefits intensify during this process of resting (aging) and fermentation.

Why would you use black garlic from Amanprana?

Black garlic no longer smells like garlic and doesn’t have the sharp taste of raw garlic either.

It lends a sweet and intense flavour to your dishes. A real flavour enhancer.

Black garlic is ideal for risotto, soup and pasta. It gives dishes a richer flavour. It’s delicious in all kinds of purees and mashes. What’s more, its black colour also enhances the visual quality of culinary dishes. Some say that it gives vegetarian dishes a wonderful umami flavour.

How should you use fermented garlic in the kitchen?

The possibilities for black garlic are endless. Add a spoonful to your mashed potatoes, mashed carrots, in your dressings, salsas, marinades, dips, soup, as a snack, on bruschetta, in pasta sauce, add to hummus, add to kefir, kombucha, apple vinegar, with your fried or steamed vegetables. It lends a sweeter and more intense flavour to your dishes.

Amanprana recipes with black garlic

View all recipes with black garlic

A selection from our range

Our products are organic, vegetarian, processed as little as possible and where possible fair trade and fair world. Manufactured with respect for people, animals and the earth. At Amanprana, we believe in the whole and not in the individual particles.