Salmundo

Christian Piekert from Salmundo is “The specialist” in Germany when it comes to salts. In addition, his company has also had black garlic in its range for over a decade. Mr. Piekert was therefore one of the pioneers in the use and sale of this aromatic ingredient, which originated in Asia.

Salmundo sells the Black Garlic in tuber form, loose unpeeled as well as peeled cloves of garlic in different sizes, as paste as well as in the form of Allioli flavoured with black garlic.

The unpeeled black garlic in the tuber is Spanish – more precisely, it comes from the town of Las Pedroñeras in the province of Cuenca. Here are some well-known Spanish producers who produce their “Ajo Negro” and sell it worldwide – including the Suárez family.

The unpeeled & peeled loose black garlic cloves of the label “Egarak” all come from Asia – more precisely from South Korea. Their texture and taste correspond most closely to that black garlic used in the kitchen there. The black garlic varieties of Salmundo were characterized by

The unpeeled black garlic from the tuber

Look
Evenly light brown tuber, deep black garlic cloves

Odor
Delicate, sweet aroma

Consistency
Medium firm, supple, with a firmer interior, dry to the touch, only slightly discolouring

Flavour
Very balanced, light & fruity sweetness with a distinct garlic aroma

Use
Suitable both for spiking and for the production of infusions
Good for processing in garlic butter & pastes
Ideal for direct consumption and refining of food directly before serving (cubes & slices)

The peeled cloves of the “Egarak“

Look
Deep brown to black garlic cloves of various sizes

Odor
Slightly smoky & ethereal scent

Consistency
Medium-strength, conditionally malleable, sticky to the touch, medium-discolouration

Taste
A restrained fruity note, somewhat smoky in the finish, hardly perceptible garlic aroma

Use
Ideal for spiking
For desserts only conditionally usable due to the low sweetness and the smoky aroma from our point of view
Suitable for refining food directly before serving (cubes & slices)

Both the unpeeled black garlic from Las Pedroñeras and the Egarak are completely natural without preservatives or additives.

Even though there is talk everywhere that black garlic is a fermented product, Mr Piekert pointed out to me that it is basically the Maillard reaction that gives the garlic its colour. You can find out more about this at https://en.wikipedia.org/wiki/Maillard_reaction

Offers, information and recipes for black garlic are provided by Salmundo at the following URLs: