WE PRESENT OUR BLACK GARLIC
BLACK GARLIC
ORGANIC AND ITALIAN
Black garlic is a very interesting ingredient in the kitchen. Compared to white garlic, it is allicin-free, odorless, and tastes much sweeter. It does not give digestibility problems. For the preparation of various recipes, black garlic is precious. When used raw, it proves to be an effective flavor enhancer: it adds lively notes to meat, fish and vegetables.
WHAT IS BLACK GARLIC?
Black garlic is fermented white garlic. After harvesting, the garlic is kept in a protected environment with controlled temperature and humidity for about 30 days, without the use of preservatives or additives.
The bulbs are allowed to oxidize for another 15 days before being usable. The total process takes 6 to 7 weeks. During this time the outer coatings gradually dry out and the bulbs become increasingly tender and brown, until they take on their characteristic black color.
PROPERTIES
The properties of black garlic are very similar to those of traditional garlic, but these two foods differ in some respects.
Black garlic has a lower amount of allicin (the active ingredient in garlic, which is responsible for the characteristic smell of the bulb we use in cooking), but it has a higher concentration of antioxidants, which help prevent aging and protect the heart.
Because of its properties, it is considered a super-food, an especially rich and beneficial food, almost a natural supplement, useful for staying healthy and fit.
It is useful for reducing cholesterol and has a preventive action with respect to cardiovascular disease and has a beneficial effect on blood pressure.
It is an excellent diuretic, thanks to its high potassium content, and is therefore suitable for those suffering from water retention, edema or kidney problems. Consumption of black garlic also stimulates collagen production, making it a perfect food for those with skin problems, such as dermatitis, acne, psoriasis or rosacea. At the immune level, black garlic is a powerful natural remedy for improving defenses against viruses and bacteria and fighting chronic or stress-related fatigue.
ORIGINS
The origin of black garlic is uncertain: some sources suggest that it may have been known to the ancient Egyptians, Greeks and Romans and used by these peoples either as a natural medicine, for magical and religious rituals or for food purposes. Black garlic, however, existed about 500 years ago and was well preserved. In more recent times, around the turn of the 2000s it made a comeback in Japan and Korea and soon spread to America and Europe starting with Spain, where it made its grand debut in 2012 at the Barcelona Food Show.
MAILLARD REACTION
Vulcinus black garlic bulbs undergo the Maillard reaction during which the outer film dries out while the cloves blacken and soften. The Maillard reaction (RM) encompasses a complex set of phenomena that occurs as a result of the interaction of reducing sugars (carbonyl reacting) and proteins (NH2 groups) in processes at high temperatures and under conditions of low water activity (AW).
The compounds formed through this reaction are brown in color (nonenzymatic browning) and have the characteristic aromas of cooked foods such as freshly baked bread or, if the process was more intense, has notes of roasting, such as dried fruit, cocoa or coffee.
The Maillard reaction, therefore, is fundamental in food technology as it imparts color and aroma to foods and occurs in all products depending on the time and temperature of treatment as long as there are reducing proteins and sugars. Louis Camille Maillard, after whom the process is named, was a French chemist who in 1912 observed browning in solutions of sugars, amino acids and proteins. Maillard understood that the reaction could be of great interest in many areas of chemical and biomedical science.The full description of the processes governing enzymatic browning in food were not described until the 1950s by an Illinois chemist, John Hodge. Hodge illustrated three steps: first initial stage with no coloration and no aroma; second intermediate stage with a first slight coloration and considerable aroma; and third final stage with the formation of a color between dark brown and black.
The compounds formed through this reaction are brown in color (nonenzymatic browning) and have the characteristic aromas of cooked foods such as freshly baked bread or, if the process was more intense, has notes of roasting, such as dried fruit, cocoa or coffee.
The Maillard reaction, therefore, is fundamental in food technology as it imparts color and aroma to foods and occurs in all products depending on the time and temperature of treatment as long as there are reducing proteins and sugars. Louis Camille Maillard, after whom the process is named, was a French chemist who in 1912 observed browning in solutions of sugars, amino acids and proteins. Maillard understood that the reaction could be of great interest in many areas of chemical and biomedical science.The full description of the processes governing enzymatic browning in food were not described until the 1950s by an Illinois chemist, John Hodge. Hodge illustrated three steps: first initial stage with no coloration and no aroma; second intermediate stage with a first slight coloration and considerable aroma; and third final stage with the formation of a color between dark brown and black.
Organic black garlic
Vulcino: long and careful fermentation
- The transformation process from white garlic to black garlic
takes 6/7 weeks in our laboratory
- Ours is an artisanal production
- Grows in volcanic soils rich in minerals
- It is a “sweet” black garlic with size at the end of the process of 40g,
very convenient for use in cooking
- Softness is a characteristic of it and persists for a long
time
LEARN MORE ABOUT BLACK GARLIC
USES IN THE KITCHEN
How to use black garlic in cooking.
Sweet and savory flavors.
Black garlic is a very interesting ingredient. Compared with white garlic, it is free of allicin, has no odor, and has a much sweeter flavor. It does not give digestibility problems. Not surprisingly, it is also known as “kiss-proof garlic,” since it does not weigh down the breath.
For the preparation of various recipes, black garlic is invaluable; it proves to be an effective flavor enhancer: it adds lively notes to meat, fish and vegetables.
SOME WAYS TO USE BLACK GARLIC
- Pounded into a puree with a drizzle of oil to season red and white meats;
- Mashed and mixed with other sauces to season dishes such as risotto or meat sauce;
- Spread on bruschetta with good butter and grains of salt
- Chopped and added to salads or to some charcuterie boards;
- Used with honey, it is ideal for accompanying aged cheeses
- Mixed with mayonnaise to spread on sandwiches and burgers;
A GARLIC THAT
IS NO LONGER GARLIC
100% ITALIAN
ORGANIC
