Goldenits

BIO Garlic black

Garlic is not only known for its characteristic taste, but it also has properties that make it a common choice in many kitchens, although accompanied by its typical bad breath and sometimes occurring stomach irritation.

When consuming black garlic, however, bad breath and stomach irritation are less likely, which can make it a popular ingredient raw or also refining in other dishes.

When our garlic changes from white to black in further processing, its taste changes from spicy to sweet and from fresh to hearty. The strong smell and spicy taste of fresh garlic is softened and gets a hint of caramel and balsamic.

Comparable to a soft dried fruit, our "Schwoaza Knofl" has a pleasant, soft consistency and is suitable for spreading (breads etc.), pureeing (for refining sauces and oils for various dressings) or cut into thin slices (for garnishing your favourite dish).

About the producer

We at Biohof Goldenits specialise in refining high-quality food from our own cultivation. The cultivation and care of the plants, as well as the careful harvesting and further processing, takes place entirely in the sunny Burgenland, especially in the small village of Tadten in Seewinkel, directly on the Neusiedlersee National Park.

Vegetables have been grown on our family business for three generations. Our agriculture was converted to organic in 2007.

Our grandfather already grew garlic. However, domestic production was soon no longer able to compete with imported garlic from other countries. Thanks to our commitment, cultivation in Austria is flourishing again.

Since 2010, we have been growing garlic again in controlled organic quality and carried out initial experiments with the fermentation of our products, which resulted in Austria's first production of "black garlic".

The production of high-quality food with raw materials from our own production is important to us, whereby the greatest possible respect is paid to nature.

From cultivation to rearing, harvesting and processing the raw materials to the complex fermentation and finally the careful packaging, everything comes from a single source.

A diverse organic crop rotation with a wide variety of crops is just as important to us as the humus build-up on our fields in order to build up healthier and more resistant soils that store more water and represent a healthy basis for our organic cultivation.

Storage recommendation

Garlic should be stored in a cool, dry and dark place, but never in the refrigerator.