Be prepared to experience something far from the usual flavours of white garlic with our delicately flavoured Organic Black Garlic Paste. Black garlic is obtained through a ripening process that has been developed in Japan by fermenting the cloves at low temperatures for several dozen days. It is this controlled temperature (between 60 and 80°) and the high humidity that preserves the garlic. Through this process, it gets its deep, shiny black colour. The flavours that are developed are similar to the taste of prunes, with caramel and balsamic notes that are balanced out by a subtle sharp kick. In Japan, where black garlic first came about in the 2000s, this condiment has an umami taste. Umami is the fifth taste to be added to the five recognised basic tastes - along with sweet, salty, sour and bitter - and is a flavour which can be found in soy sauce, shellfish or matcha tea.
This exceptionally delicate organic paste goes great with high-quality fish such as Turbot or John Dory, scallops or grilled langoustines, prawns or lobsters.