Black garlic from Spain (2 bulbs)

Nutritional information per 100g

⁕ Calories: 997 kj / 238.4 kcal
⁕ Fat: 0.4 g, of which saturated fatty acids: 0.01 g
⁕ Carbohydrates: 52.9 g of which sugars: 26 g
⁕ Egg white: 9.5 g
⁕ Salt: 0.01 g

Cal Valls is a family business dedicated to the production and processing of organic vegetable juices and preserves since 1978. It is located in a village in the province of Lleida, Vilanova de Bellpuig (Catalonia-Spain).

The way of thinking and living of Manuel Valls i Sanfeliu, who has been a naturist since his youth, formed the ideological basis for the development of the company, which has known and practiced organic farming almost from its beginnings.

The unsuccessful attempt to market fresh organic fruit and vegetables when the market for these products was almost non-existent (early 1980s) redirected the product's purpose to canning. This was possible because the preserves had traditionally been made for the family's own consumption.

This reorientation meant that the facilities for the production of the canned food had to be adapted, up to the present day, while maintaining the spirit of an artisan product with great respect for the environment.

All of the company's organic waste is used for composting and subsequent fertilization of the farms.
Manufacturer: Cal Valls, Carrer la Plana, s/n, 25264 Vilanova de Bellpuig, Lleida, Spain

Black garlic is a particularly tasty spice.

The skin remains white and the markings turn black, creating a velvety and delicate texture. The taste is unusual: in the beginning it is sweet, gentle and reminiscent of balsamic vinegar, plums and liquorice. At the end, a pleasant light acidity can be felt. Ripening garlic reduces allicin, the sulfur-containing compound responsible for fresh garlic's pungent flavor, making it milder.

It is therefore easily digestible and does not cause bad breath. It can even be eaten directly as a treat.

While Westerners perceive the four basic tastes to be sweet, salty, sour, and bitter, the Japanese believe in a fifth taste they attribute to black garlic: "umami," which means delicious. It's so prized in Japan that it's become a tradition to give each other black garlic chocolate as a gift for Valentine's Day.

This particular spice therefore attracts even the best French chefs as it can be used in different forms.

Black garlic can be used anywhere and can be chopped or pressed just like white garlic and added to recipes to give a more subtle flavor than regular garlic.

Cut into slices or on toasted bread with salted butter or olive oil, sea salt and pepper, it goes perfectly with dishes or appetizers. It goes perfectly with foie gras.

The black garlic is suitable for white fish, crustaceans and seafood (shrimps, lobsters, squid) as well as for white or red meats.

When diced, it gives a smooth touch to all your summer salads, salad compositions, tomato mozzarella, warm goat cheese, turnips, vinaigrettes, etc.

As a cream or crushed, it goes well with a good cheese.

In the sweet area, it refines chocolate and all chocolate-based desserts and flavors all your jams.