LONDON, March 3, 2015 /PRNewswire/ --
The company that bought us Black Garlic has launched its own
brand, "Balsajo", in a bid to offer a guaranteed and consistent
flavour profile to chefs and foodies using this new ingredient.
Black Garlic UK Ltd have also launched a new consumer and
distributor website (http://www.balsajo.com ), where orders for
stores and purchases for individuals can be made.
(Logo:
http://photos.prnewswire.com/prnh/20150303/731943-a )
(Photo:
http://photos.prnewswire.com/prnh/20150303/731943-b )
Black Garlic has been gaining enormous interest in the food
industry, with Yotam Ottolenghi
commenting in his latest cookbook, Plenty More : "I'd love
Black Garlic to be more widely available". The garlic is aged,
highly versatile, has a taste that amazes and uses that are
far-ranging. The dark, rich cloves have textures and layers of
flavour, completely different to white garlic. The cloves release
tastes of raisin, tamarind, balsamic, liquorice and more, offering
a superb new cooking experience, one that also adds a umami
richness. Its umami-giving properties seem to have come just at the
right time, when flavour carriers (that are not salt, sugar or fat)
are highly sought-after in an ever more creative yet health aware
food industry. Black Garlic seems to hit all the right buttons for
current foodies and avant-garde chefs.
Black Garlic is made using one ingredient, White Garlic, but it
is put through a complex aging process that takes over a month. The
method has been developed over ten years and is kept under lock and
key, but Black Garlic UK assure all that it is very complicated,
involves a lot of love and care and takes ages! During this time it
transforms totally, into something completely different (think
butterfly or better still, think wine). Black soft mellow cloves
with layers of flavours that you would never expect.
Katy Heath, the founder and owner
of Black Garlic, said: "The two things I love about Black Garlic
(and my job) are the look on people's faces when they try it and
you tell them it is made using only garlic - and the widening of
their eyes when it clicks and they start to think of ways to use
it. It can be used practically all day: sliced on eggs like truffle
in the morning, enhancing your Bolognese in the evening and in a
salad dressing for lunch or like me, eat it straight from the pot!
It has got to be the healthiest sweet you can eat. With all the
goodness of garlic but thankfully none of the smell!"
http://www.blackgarlic.co.uk
Media contact: Katy Heath,
Katy@blackgarlic.co.uk Phone: +44(0)207-492-0712