mezzomediBlack garlic
Fermented black garlic, mild and melting with notes of balsamic, molasses, and licorice.
Black garlic is white garlic slowly fermented, developing a dark color and soft texture. Its taste is mild, sweet, and slightly umami, without the pungency of fresh garlic. In Mediterranean cuisine, it is used to enrich sauces, marinades, and braised dishes with a subtle and deep flavor.
Best pairings
Lamb Classic88%An essential pairing: black garlic amplifies the complex, earthy flavors of grilled or braised lamb.
Beef Aroma bridge84%Umami-rich, balsamic black garlic elevates grilled beef.
Extra virgin olive oil Classic82%Emulsified with olive oil, black garlic transforms into an umami cream.
Red wine Classic82%Black garlic shares tannic richness and mineral depth with Italian and Spanish red wines.
Parmesan Aroma bridge82%Black garlic and Parmesan: a deep, caramelized double umami.
Button mushroom Aroma bridge82%Black garlic and mushrooms: an intensely umami, earthy pairing.
Porcini Classic82%Black garlic deepens the earthy, umami character of porcini, a timeless Italian classic.
Swiss chard Classic82%Black garlic adds sweet, umami complexity to oil-sautéed Swiss chard.
Sea urchin Classic82%Black garlic brings a deep, sweet umami that harmonizes beautifully with the sweetness of sea urchin.
Goat cheese Contrast80%Sweet-balsamic black garlic against the acidity of fresh goat cheese.
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FAQ
What goes with black garlic?
Black garlic pairs especially well with lamb, beef, extra virgin olive oil, red wine and parmesan. An essential pairing: black garlic amplifies the complex, earthy flavors of grilled or braised lamb.
What can I substitute for black garlic?
If you don't have it, try: garlic, shallot, onion.