Black Garlic Puree

Originating from Tottori (Chūgoku region, north coast of Japan), the black garlic used to produce this puree is known as one of the best in the archipelago. Confited for 45 to 60 days in deep-sea water, its fleshy cloves develop aromas that are both sweet and powerful, tangy-sweet, and smooth in a word. It is somewhere between prunes and dried fruits, quite similar in taste to Lautrec pink garlic (Tarn). As the cloves are simply pressed, the nutritional qualities of the garlic are preserved, as well as its antioxidant, anti-inflammatory, and antibacterial properties. What more could you ask for? 

Usage: This little flavor bomb makes an excellent condiment to accompany meats and white fish. It works just as well with a vegetable dish (confited, grilled...) or to replace quince paste on a cheese platter (the balsamic notes of black garlic pair perfectly with goat and sheep cheeses, in particular). It can also be incorporated into a sauce with oil, onions... and brushed on just about anything you like. 

Storage: Keep the packet away from light, heat, and moisture. Ingredients: Garlic, water. 

Shelf life: 18 months