CHAUSSERS FARM

What is Black Garlic?

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When bulbs are kept for weeks at low temperatures in a humid environment, the enzymes that give fresh garlic its sharpness break down. Those conditions also facilitate the Maillard reaction, the chemical process that produces a wild new flavor compounds responsible for the deep taste of seared meat and fried onions.

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Black Garlic:

• is great on its own

• is perfect finish to a plate of pasta

• use it like you would roasted garlic

• perfectly pairs with soft cheeses