Chinese black garlic in a 250 g jar, whole fermented garlic bulbs from Yantai with soft, dark, sweet-savoury cloves for sauces, dressings and plates.
This black garlic comes in a clear jar with a silver screw lid, showing whole dark brown bulbs inside. The white label, printed with pale green leaves, lists a single ingredient, garlic (fermented), and names ShanDong Yixian Food Co., Ltd of Yantai, China as the exporter. The nutrition table gives, per 100 g, 949 kJ of energy, 8.1 g of protein, 0 g of fat, 47.7 g of carbohydrates and 0 mg of sodium, and the net weight is 250 g. As general background, black garlic is aged garlic coloured deep brownish-black, made by keeping garlic in a warm, moist, controlled environment for several weeks; this Maillard reaction process gives black cloves a savoury flavour different from fresh garlic. Commonly, chefs peel the soft cloves and mash them into butters, aioli and dressings, blend them into sauces, or slice them over steaks, salads and rice dishes.
