“Banat Black Garlic” Has Full Flavor Without Being Hot or Leaving the Characteristic Smell After Eating (PHOTO)

An unusual version of an inevitable local cuisine ingredient - garlic - arrives from Banat. Predrag and Nikola from Banatsko Novo Selo near Pancevo, that is, PG Bogatincevic, have offered black garlic called “Banat black garlic” to the market. As they explain for eKapija, it is the traditional garlic, which has gone through a fermentation process, using a technique which originates in east Asia, without any additional ingredients.

– This is called fermentation in colloquial speech, but it practically the Maillard reaction, named after the French scientist Louis Camille Maillard. That process is responsible for its prominently black color, specific structure, full flavor without the hotness and without the characteristic smell (bad breath) after the consumption – they say.

They reveal that, when it comes to the manner of preparation, the secret lies in quality garlic grown on the Banat black soil and the application of the right combination of temperature, air humidity and patience.

– Garlic is a very healthy food, an it is even better in its fermented form, because our organisms then absorb many more of the available micronutrients. At the same time, it’s not heavy on the stomach. It is a very strong natural antibiotic (as is the raw garlic). It helps boost immunity and eliminate toxins. Fermented garlic contains several times more antioxidants and is rich with proteins and amino acids. It is a natural source of magnesium, potassium, zinc, iron. Also, it is no longer hot and there’s no more bad breath, so it can be consumed before going to work, a meeting and similar – our interviewees explain.

Honey, walnut and black garlic as a healthier sweet

In addition to peeled cloves, the offer also includes a combination of honey, walnut and black garlic cloves. According to Predrag and Nikola, that is their suggestion for a healthier sweet.

– It is well-known that honey is very healthy, nutritious and beneficial for us. People often take a spoonful of honey in the morning on an empty stomach, often in combination with a common garlic clove or a nut. We have chosen the combination of honey, walnut and “Banat black garlic”, because the flavors complement each other very well: the sweetness of the honey, the bitterness of the walnut and the complexity and fullness of the flavor of “Banat black garlic”. A very healthy sweet, it boosts immunity, and all this without the bad breath caused by garlic – they note.

“Banat black garlic” can be used in the preparation of both savory dishes and sweets, or it can be nibbled like a jelly cube. It has a specific color, a complex, sophisticated flavor, so it can be used in haute cuisine. It also goes well with cheeses, wines and pastas, our interviewees add.

Fermentation chamber fully made in Serbia

They also says that they are “not in a rush”, so they are experimenting with various fermentation parameters and various flavor shades of the final product.

– We are looking for new ways of processing and we are slowly perfecting our product. But we are also perfecting our fermentation chamber, which we have to boast about, because what’s special about it is that it is fully made here, in our country, in line with our ideas and recommendations. Among other things, that is what makes us unique – Predrag and Nikola say for eKapija.

Aleksandra Kekic

PG Bogatinčević

Predrag Bogatinčević

Louis Camille Maillard

Banatsko Novo Selo

Banat black garlic

garlic

black garlic

garlic fermentation

Maillard reaction

combination of honey walnut and black garlic cloves

fermentation chamber