Organic garlic | black | fermented

What is it about / Product description

Discover organic garlic in an exceptional form: gently fermented, peeled and presented as deep black, soft cloves from Spain. The multi-week maturation process creates a mild, sweet-spicy aroma with balsamic and fruity notes. This speciality complements Biova’s professional range and is aimed at gastronomy, manufacturers and discerning kitchens.

During controlled fermentation, natural sugars and amino acids are transformed, significantly reducing the pungency. The cloves remain as whole chunks, are pleasantly soft and easy to slice, purée or further process. Biova relies on organic quality, batch production and bulk goods to ensure consistent product quality and efficient processing.

In the kitchen, black, fermented organic garlic opens up numerous possible uses – from sauces, jus and marinades to dips, spreads and delicatessen recipes. The already peeled cloves save preparation time and allow clean, easily calculable dosing. This way you give hot and cold dishes a complex yet well-tolerated seasoning and make full use of the aromatic potential of this special garlic speciality.

Origin

The garlic used comes from Spain, where sunny, dry climate conditions ensure aromatic bulbs that ripen evenly. Traditional growing regions are known for their balanced ratio of pungency and sweetness. This high-quality raw material forms the basis for the harmonious black garlic that Biova supplies for professional users.

Cultivation / Production / Harvest

The garlic plants are cultivated in open fields, harvested at full maturity and gently dried. Whole cloves then undergo fermentation for several weeks at defined temperature and humidity until colour, texture and aroma have fully developed. After maturation, the cloves are peeled, selected and packed as bulk goods in practical units of approx. 1.05 kg.

Special features

In contrast to fresh garlic, the fermented variant is soft, mild and almost odourless on the breath. The deep black colour and creamy texture are created solely through fermentation without additives or colourants. The grain size “chunks / whole” allows flexible further processing from fine chopping to puréeing.

Differences in origin and processing

Depending on the country of origin, the size, pungency and basic aroma of the bulbs vary, which influences the later fermentation profile. Spanish garlic is characterised by a harmonious aromatic structure that results in particularly well-balanced black garlic with a fine sweetness. Batch-wise, controlled fermentation at Biova additionally ensures consistent quality and reproducible results in gastronomy and delicatessen production.

Taste & smell

Black garlic offers a complex aromatic spectrum with hints of plum, balsamic vinegar, liquorice, soy sauce and light caramel. The typical pungency of fresh garlic recedes into the background; the flavour is soft, rounded and pleasantly sweet-spicy. The smell is subtle and blends unobtrusively into a wide variety of dishes without becoming dominant.

Possible applications

• Refining sauces, jus and marinades in fine dining and gastronomy
• Preparation of dips, spreads, aioli variations or pastes with a mild garlic aroma
• Use in delicatessen products, seasoning blends and small-scale production recipes as an aromatic component

Product specification

• Country of origin: Spain
• Grain size: chunks / whole
• Colour: black
• Product type: food / spice, bulk goods
• Weight per unit: approx. 1.05 kg per unit