Artisanal black garlic made in Vallelongo through controlled natural fermentation. A gourmet ingredient that transforms common garlic into a unique sensory experience with deep umami flavour and creamy texture, without the pungency or odour characteristic of fresh garlic.

Technical Sheet

• Origen:
  Vallelongo, El Bierzo (León)
• Elaboración:
  Fermentación natural 4-6 semanas a 60-70°C
• Formato:
  Bolsa 60g con cierre hermético
• Conservación:
  Lugar fresco y seco, evitar humedad

Perfil sensorial

• Appearance: Intense black cloves, sticky and shiny texture
• Aroma: Complex and elegant: ripe fig, balsamic, liquorice, and earthy notes
• Taste: Deep umami with sweet and sour notes, no pungency or aggressive acidity, long and silky finish

Gourmet Uses

Spread on toasts with extra virgin olive oil, emulsions for white meats, sauces for fish, pairing with cured cheeses, topping for signature dishes and savoury desserts. A versatile ingredient that elevates any preparation.

Frequently Asked Questions

What exactly is black garlic?

It is white garlic that has been fermented at controlled temperature and humidity for 4-6 weeks. This process transforms its compounds, eliminating the pungency and odour, and developing a sweet, balsamic umami flavour.

Does it have the same benefits as fresh garlic?

Yes, and additionally, fermentation increases its antioxidant content (S-allyl-cysteine). It has traditionally been used to support cardiovascular well-being and the immune system.

How is it used in cooking?

It is very versatile: you can spread it on toast, dissolve it in sauces, add it to rice and pasta, or use it as a topping on meats and fish. A single clove can enhance an entire dish.