Organic Black Garlic, fermented and ground

Product description

Organic garlic in fermented, black and finely ground form opens up a new aromatic dimension of this classic. Spanish bulbs are transformed into black garlic, resulting in a deep-black, almost odourless powder with a sweet, mild umami character.

Thanks to controlled fermentation and gentle grinding, Biova produces a homogeneous seasoning with consistent quality. The fine to slightly flaky texture allows precise dosing and is ideal for use in foodservice and artisan production in kilogram packs.

In the kitchen, fermented organic garlic refines sauces, marinades, vegetable and rice dishes without leaving a dominant garlic smell. This lets you integrate black garlic easily into modern, umami-forward recipes, from everyday cooking to creative cuisine.

Origin

The garlic bulbs come from Spain, where sunny days and mild winters promote a well-balanced aroma in the organic garlic. Selected growers work to organic standards and supply consistently high raw material quality for Biova black garlic powder.

Cultivation / Production / Harvest

The garlic is grown outdoors and harvested at optimum ripeness. After drying, whole bulbs ferment for several weeks under controlled temperature and humidity before being gently milled into a fine, slightly flaky powder and packed as kilogram foodservice bulk.

Special features

Fermentation makes the garlic almost odourless and generally prevents an intense garlic breath. Compared with classic garlic powder, Biova’s black version offers a more complex umami flavour, a deep-black colour and is particularly suitable for professional users.

Differences in origin and processing

Spanish organic garlic is characterised by a mild, not overly pungent base flavour that is ideal for maturing into black garlic. The long, temperature-controlled fermentation clearly distinguishes this product from conventionally dried or simply ground garlic and creates an independent seasoning component.

Taste & aroma

The flavour is sweet and mild with notes of dried fruit, sugar beet syrup and balsamic vinegar, accompanied by rounded umami nuances. The typical sharp garlic smell is pushed clearly into the background, making the powder easy to combine and suitable for both delicate and robust dishes.

Suggested uses

• To finish meat dishes, marinades and braises towards the end of cooking.
• As an aromatic component in sauces, dips, dressings, risotto or vegetable sautés.
• For creative recipes such as mashed potatoes, pasta, burgers or savoury desserts with a fine umami note.

Product specification

• Country of origin: Spain
• Grain size: fine / flaky, ground
• Colour: black