Whole fermented black garlic from Spain, catering pack

Product description

Discover whole bulbs of black garlic with deep-black, soft cloves and a mild, sweet umami aroma. They are made from flavourful Spanish garlic, gently fermented and packed by Biova in convenient catering-size packs for professional use.

Controlled fermentation removes the pungent heat of fresh garlic, turning the cloves soft and juicy and making them much easier to handle in everyday kitchen work. Biova relies on carefully selected raw garlic and precise control of temperature and humidity to ensure consistently high quality.

In the kitchen, fermented garlic is extremely versatile – from sauces and marinades to vegetable and meat dishes and creative dips. Use whole cloves as an eye-catching garnish or blend them to a paste so you can work with the full flavour of black garlic in a flexible way.

Origin

The garlic comes from Spain, where a Mediterranean climate with plenty of sunshine and mild winters offers ideal conditions for aromatic bulbs. Well-drained soils support even growth and form the basis for Biova’s consistently reliable quality.

Cultivation / Production / Harvest

The Spanish garlic is grown conventionally, harvested and gently dried. The whole bulbs then mature for several weeks in special chambers where temperature and humidity are precisely controlled until they develop their characteristic black colour and soft texture.

Key features

Compared with fresh garlic, the fermented version is almost odourless and does not leave a strong aftertaste on the breath. The whole bulbs are easy to portion and present attractively; supplied by Biova in bulk packs of around 1.05 kg per unit, this ingredient is ideal for foodservice, artisan producers and resellers.

Differences in origin and processing

Depending on the origin of the raw garlic, size, base flavour and pungency can vary and subtly influence the taste after fermentation. The Spanish bulbs used by Biova deliver a well-balanced aroma, while precise control of the fermentation process supports the harmonious character of the black garlic.

Taste & aroma

Black garlic tastes mildly sweet with notes of dried plums, sugar beet syrup and balsamic vinegar, rounded off with a hint of liquorice. The typical garlic heat is greatly reduced, the umami profile comes to the fore and the aroma remains subtle, so black garlic can be used even in finely tuned dishes.

Suggested uses

• Finely chopped or blended into sauces, marinades and dressings for meat, fish and vegetable dishes.
• As a flavour component in pasta, risotto, soups or sautéed vegetables, ideally added at the end of cooking.
• For creative dips, spreads or sweet-savoury desserts and chocolate creations with an umami note.

Product specification

• Country of origin: Spain
• Grading: Pieces / whole
• Colour: Black