The Original Black Garlic

The Original Black Garlic brand is at home in England – the producing company is a family business with about 12 years of experience in black garlic. It all started in 2008 when Katy got to know and love this garlic variety in Asia. Her brother Richard was quickly on fire for this project, and according to the FAQs he became the “Willy Wonka” of the black garlic.

Mark Angell, Managing Director of “The Original Black Garlic”, thankfully supported us with some rehearsals and his expertise.

The English work with Spanish garlic on the tuber – but with garlic from the Chinese province of Shangdong on the peeled cloves.

Both varieties are – with a certain lead time – available on request also as purely organically grown varieties.

The garlic cloves offered by “The Original Black Garlic” are produced in Bedfordshire the classic way using controlled, low heat and high humidity, for at least three weeks, to generate the Maillard reaction.

The unpeeled black garlic from the tuber

Look
Very large unevenly brown tuber, deep dark brown garlic cloves

Odor
Strong, slightly sweet smoky aroma with a hint of molasses and garlic

Consistency
Uniformly soft & supple, malleable, slightly floury, moist to the touch, very light to dye

Flavour
Very balanced, powerful & fruity sweetness with an easily perceptible garlic aroma and a delicate plum note

Use
Hardly suitable for spiking – better for the production of infusions
Good for garlic butter, pastes or also directly for bruschetta suitable
Due to its special sweetness, ideal for use in desserts and sweets
Ideal for direct consumption and refining of food directly before serving (cubes & slices)

The peeled loose cloves of black garlic

Look
Brown to deep brown garlic cloves of predominantly large size

Odor
Strong, fruity-sour aroma with a strong molasses note.

Consistency
Durable, medium soft, crunchy, hardly sticky to the touch, slightly discoloured

Taste
Very balanced, discreet & fruity sweetness with a delicate plum/molasses note, pleasant bite

Use
Very suitable for spiking.
Good for processing in garlic butter & pastes
Particularly suitable for direct consumption and due to its crunchy consistency for refining dishes directly before serving (cubes & slices)
Due to the sweetish aroma & finish also suitable for Sweets & Desserts

The paste

Look
Brown to dark brown, moist & creamy appearance

Odor
Strong, sweetish with a distinct garlic note

Consistency
Soft, moist, slightly floury, slightly adhesive & good spread ability

Flavour
Refreshingly fruity with a touch of plum & molasses and a subtle hint of garlic

Use
Very suitable for the production of infusions and salad dressings
Very suitable as a spread, e.g. for bruschetta
Due to the sweetish aroma & finish also suitable for the refinement of desserts & sweets

“The Original Black Garlic” is used & loved by Michelin stars and top chefs like Claude Bosi, Yotam Ottolenghi and Anna Hansen to name but a few.

The Original Black Garlic brand also has a chic website with some innovative recipes for recooking. We found the “News” section particularly inspiring – here you will find statements by experienced restaurateurs and chefs in profile design with breathtaking photos of culinary highlights using black garlic.