Tasmanian Black Garlic is not a garlic variety, rather organically grown Tasmanian Purple garlic in an aged state. Because garlic contains sugars and amino acids, when garlic undergoes fermentation, these elements produce melanoidin, a dark-coloured substance that is responsible for the colour of black garlic. Tasmanian Black Garlic is created in a rather tricky process by ageing whole raw garlic
bulbs for a month in a fermenting oven under constantly monitored heat and humidity. This process blackens the garlic cloves and produces a tender flesh texture similar to soft dried fruit, it also makes the garlic skin paper-thin so it peels instantly. The taste is completely unique and delicious - sweet meets savoury, a hint of reduced balsamic vinegar and tamarind with tangy garlic undertones. The smell associated with raw garlic does not apply to Tasmanian Black Garlic - so it can be eaten every day without a care... it does not induce garlic breath! Tasmanian Black Garlic is an organically grown natural product, there are no additives or preservatives. Shelf life of Tasmanian Black Garlic is 6 months +.
