Black Garlic

Origin: Japan (popularised), now also produced in South Korea and Spain

Net weight: 50 g

Scoville scale: 0 SHU (not spicy)

Tasting Notes

Aroma: sweet and deep, with notes of molasses, balsamic and a slight fermented touch

Initial flavour: smooth and sweet, with nuances of caramel and intense umami

Spiciness level: non-existent — without the typical pungency of raw garlic

Finish: long and complex, with notes of liquorice, tamarind and a slight acidic touch

Black garlic is obtained from fresh garlic, subjected to a slow, controlled aging process at high temperature and humidity for several weeks. This process completely transforms its profile: it eliminates the pungent flavour and develops a rich sweetness, soft texture and a deep umami character.

Highly valued in fine dining, it is a sophisticated ingredient that adds depth, balance and complexity to a wide variety of dishes — without overpowering, but enhancing all elements.

Characteristics:

Controlled fermentation — a natural process that transforms flavour, colour and texture

Sweet and umami profile — an elegant alternative to traditional garlic

Soft and slightly moist texture — easy to crush or incorporate

High concentration of antioxidant compounds

No additives, no preservatives, no aggressive industrial processing

Produced in small batches for maximum quality

Recommended uses

Sauces and purees (e.g., black garlic mayonnaise, flavoured butter)

Meats and fish — as a base or finishing touch

Risottos, pasta and rice dishes

Roasted or sautéed vegetables

Pastes, pâtés or even as a gourmet topping

Excellent in Portuguese dishes (e.g., cod, roasted meats, migas, mashed potatoes)

Store in a cool, dry place away from light.