Bertagni Porcini Mushroom Tortellone
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Black Garlic
Slow-Fermented Umami Jewel
PHP 1,125.00
1
Only 1 available
You’re PHP 3,000.00 away from free delivery in Metro Manila
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Black garlic is fresh garlic transformed through slow fermentation into something deeper, darker, and profoundly savory. Sweet, mellow, and rich with umami, it adds instant complexity to both everyday dishes and elevated plates. This is garlic after it’s learned patience.
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Black Garlic
Slow-Fermented Umami Jewel
Black garlic is fresh garlic transformed through slow fermentation into something deeper, darker, and profoundly savory. Sweet, mellow, and rich with umami, it adds instant complexity to both everyday dishes and elevated plates. This is garlic after it’s learned patience.
PHP 1,125.00
1
Only 1 available
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes Of The Curator
Black garlic is an exercise in restraint and time. Whole bulbs are gently fermented over several weeks under controlled heat and humidity, allowing the natural sugars and amino acids to transform without additives or preservatives. The result is jet-black cloves with a soft, almost jam-like texture and a flavor profile that surprises even seasoned cooks.
On the palate, black garlic opens with notes of balsamic sweetness and dried fruit—think figs, dates, and molasses—followed by a gentle savory depth reminiscent of soy sauce or aged vinegar. There is no sharpness, no bite, no lingering garlic burn. Instead, it finishes round, smooth, and deeply umami, coating the tongue rather than overpowering it. Its aroma is subtle and earthy, making it remarkably versatile. Black garlic doesn’t shout; it hums quietly in the background, amplifying everything it touches.
Pairings And Suggestions
Black garlic shines when used as a flavor builder rather than a dominant note. A little goes a long way.
Ways to use it:
Mash into butter or olive oil for an instant spread for bread, steak, or roasted vegetables
Blend into sauces, vinaigrettes, or aioli for depth without pungency
Fold into risotto, mashed potatoes, or pasta sauces
Pair with roasted meats, especially lamb, pork, or duck
Use sparingly with cheeses—particularly aged cheddar, brie, or washed-rind styles
It also plays beautifully with honey, soy, citrus, and fermented ingredients, making it a quiet powerhouse in both Western and Asian-inspired dishes.
The Alchemy Of Time
Black garlic is proof that transformation doesn’t need force—only time. In many cultures, it’s valued not just for flavor, but for the philosophy behind it: patience, low heat, and trust in process. Where raw garlic is aggressive and immediate, black garlic is contemplative and composed. It represents what happens when intensity is softened, when sharp edges are allowed to round out. In the kitchen, it becomes less of an ingredient and more of a finishing whisper—one that lingers long after the plate is cleared.
Storage Instructions
Store unopened black garlic in a cool, dry place away from direct sunlight. Once opened, keep refrigerated in an airtight container and use within the recommended period to maintain texture and flavor.
Black garlic is an exercise in restraint and time. Whole bulbs are gently fermented over several weeks under controlled heat and humidity, allowing the natural sugars and amino acids to transform without additives or preservatives. The result is jet-black cloves with a soft, almost jam-like texture and a flavor profile that surprises even seasoned cooks.
On the palate, black garlic opens with notes of balsamic sweetness and dried fruit—think figs, dates, and molasses—followed by a gentle savory depth reminiscent of soy sauce or aged vinegar. There is no sharpness, no bite, no lingering garlic burn. Instead, it finishes round, smooth, and deeply umami, coating the tongue rather than overpowering it. Its aroma is subtle and earthy, making it remarkably versatile. Black garlic doesn’t shout; it hums quietly in the background, amplifying everything it touches.
Black garlic shines when used as a flavor builder rather than a dominant note. A little goes a long way.
Ways to use it:
Mash into butter or olive oil for an instant spread for bread, steak, or roasted vegetables
Blend into sauces, vinaigrettes, or aioli for depth without pungency
Fold into risotto, mashed potatoes, or pasta sauces
Pair with roasted meats, especially lamb, pork, or duck
Use sparingly with cheeses—particularly aged cheddar, brie, or washed-rind styles
It also plays beautifully with honey, soy, citrus, and fermented ingredients, making it a quiet powerhouse in both Western and Asian-inspired dishes.
Black garlic is proof that transformation doesn’t need force—only time. In many cultures, it’s valued not just for flavor, but for the philosophy behind it: patience, low heat, and trust in process. Where raw garlic is aggressive and immediate, black garlic is contemplative and composed. It represents what happens when intensity is softened, when sharp edges are allowed to round out. In the kitchen, it becomes less of an ingredient and more of a finishing whisper—one that lingers long after the plate is cleared.
Store unopened black garlic in a cool, dry place away from direct sunlight. Once opened, keep refrigerated in an airtight container and use within the recommended period to maintain texture and flavor.
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