Simply Garlic, a Pretoria-based black garlic processor, started eleven years ago when they approached a retailer with the offer to produce black garlic locally at a much cheaper price than the expensive imported product, and today very little black garlic is imported.
“We only use Class 1 bulbs with a diameter of 50mm and higher. This ensures that the individual cloves per bulb are fewer and bigger in size, making it easier to peel,” explains Gerard van der Laarse, managing director.
Fermented garlic contains the black compound melanoidin (photo: Simply Garlic)
“Garlic contains the amino acid allicin in large concentrations that combines with the natural sugars after processing to form black melanoidin,” he explains. “The conversion process is done through fermentation where the ordinary garlic bulbs are placed in fermentation rooms for four weeks at fluctuating ratios of temperature and moisture. Nothing is added. During the fermentation process, sugars and amino acids in garlic produce melanoidin which gives it the dark colour.”
He says that black garlic contains double the amount of antioxidants of fresh garlic.
When South African garlic is in season, the company obtains its garlic locally, else from Spain. Demand for black garlic is growing to such a degree that they are in the process of doubling their fermentation capacity.
Odourless black garlic bulbs have, under cool conditions, a shelf life of twelve months. Simply Garlic supplies most local retailers with packs of two bulbs.
The company has developed a black garlic paste (right) as well as black garlic powder and granules for the ingredients industry. Gerard notes that black garlic in powdered form highlights the ‘umami’ taste of pastries, while increasing its nutritional value. The product even has a use in the beer-brewing industry as an additive to strengthen the malt taste.
Gerard points out that black garlic tastes completely different to normal garlic. “It has a sweeter ‘balsamic liquorice’ taste. The smell does not stay on the breath, nor does it cause flatulence. With black garlic, you can win friends!”
For more information:
Gerard van der Laarse
Simply Garlic
Tel: +27 82 388 2000
Email: gerard@simplygarlic.co.za
https://simplygarlic.co.za/