SPECIALTY PRODUCTS

Black Garlic

Black Garlic has been around for centuries, first developed in Asia. Black Garlic is either referred to as “fermented” or an extended “Maillard” reaction. Either way, there is a conversion of sugars which transforms the garlic into sweet, roasty, caramelized flavor profiles. The process is rather simple but also time consuming. The bulbs are placed into a heat and humidity controlled chamber for 30-40 days.

We offer Black Garlic cloves and Black Garlic puree, both of which are very easy to use in an industrial formula.

 

Here are some in house R/D projects that we have worked on recently:

  •  Black Garlic Aioli
  •  Black Garlic/Chocolate Truffles
  •  Black Garlic/Chocolate Cupcakes w/Chipotle Butter Cream Frosting
  •  Black Garlic Russian Imperial Stout Beer
  •  Black Garlic and Cremini Mushroom Risotto
  •  Black Garlic Puttanesca

Black garlic puree

Black garlic vinegar base

Black garlic balsamic base

Roast red bell puree*

Chunky yellow bell puree*

Caramelized onion puree*

Butternut squash puree*

Butternut squash roasted puree*

Red onion puree

Roast red onion puree

Green onion puree

Cauliflower puree

Guajillo chili puree

Ancho chili puree

*available organic

The Ají Panca pepper is grown in Peru, sun-dried at the farms and then sold dry, great for use in stews and sauces with its slightly berry-like, smoky flavor. It can be made into a paste, dried and minced to be used as a condiment, or even processed to a paste with garlic, salt, and olive oil for a delicious meat rub.

The Ají Amarillo pepper is a bright-orange, thick fleshed chile with a medium to hot heat, additionally offering a fruity taste, making it perfect for sauces and soups. Common in Peruvian dishes, it’s the most popular of the Peruvian chiles and arguably the most well-known.

Ají Paprika peppers are large, cone-shaped chiles that are very mild in heat. They originate from Mexico and South America and are great for use in stews, soups, cheeses, chilis, rubs, or marinades.