Smoky Black Garlic Seasoning

Description

Capitalizing on the growing popularity of black garlic in the culinary space, this seasoning was born out of a vision to introduce its deep, umami-rich flavors into everyday cooking. Combined with the warmth of smoked sweet paprika and a symphony of other carefully selected ingredients including tamari powder, brown sugar, and olive oil, each component is chosen for its ability to complement the unique flavor of black garlic, creating a pioneering and versatile seasoning blend. Designed for a wide range of culinary applications, Smoky Black Garlic Seasoning is a gateway to exploring new culinary landscapes, offering both novice cooks and seasoned chefs a way to introduce sophisticated flavors into their dishes with ease.
 

• · Transform steak, chicken, or pork dishes with a rub of this seasoning before grilling or roasting to infuse a smoky, umami depth.
• · Elevate roasted or grilled vegetables with a sprinkle, turning ordinary sides into gourmet wonders.
• · Mix with olive oil and a splash of lemon juice to create a marinade that's perfect for infusing dishes with a complex flavor profile.
• · Add a pinch to scrambled eggs or omelets for a breakfast that packs a flavorful punch.
• · Give popcorn or homemade chips a dusting for an addictively delicious snack. Dive into the depths of flavor with this expertly crafted new blend and let your culinary imagination soar.

 What is Black Garlic? Black garlic is made by heat-aging bulbs or individual cloves over several weeks, under carefully controlled humidity. The cloves gradually soften and caramelize, turning inky black and gaining a distinctively sweet flavor. Some fans liken its taste to aged balsamic vinegar, figs, licorice, or molasses, with an unctuous texture of sticky dates. While lacking white garlic's acidic bite, black garlic is packed with umami and sought after by inventive chefs for its ability to enhance a wide variety of dishes. 

However, black garlic is more than a rising flavor trend celebrated in the culinary world. First developed by Koreans in the early 1980s, black garlic contains twice as many antioxidants as standard white garlic. It is also rich in valuable amino acids, the building blocks of protein in the body.