Ajo Negro | Pack X1
Diamante Negro® black garlic (Allium sativum L.) is a gourmet specialty produced through controlled aging under specific temperature and humidity conditions, transforming fresh garlic into an ingredient with a deep-black color, soft texture and naturally sweet umami flavor. Produced in Aguascalientes, Mexico, it is appreciated for its delicate aroma and notes of balsamic vinegar, dried fruit and caramel. Its Pack X1 presentation, corresponding to one commercial unit, is ideal for gourmet cooking and fine dining.
Organoleptic Properties
Black garlic ranging from deep black to dark brown, with a tender, slightly jelly-like and spreadable texture. Flavor combines natural sweetness, mild acidity and umami, with notes of prunes, dates, balsamic vinegar and toasted caramel. Compared with fresh garlic, it has a milder aroma and considerably less pungency. These characteristics develop primarily through the Maillard reaction during controlled aging.
Suggested Uses
Ideal for sauces, purées, creams, vinaigrettes, dressings, marinades, aioli and compound butters. In contemporary cuisine, it pairs exceptionally well with beef, fish, seafood, risotto, pasta, mushrooms, roasted vegetables and aged cheeses. It can also be incorporated into balsamic reductions, gourmet mayonnaise and dark chocolate preparations. Its soft texture makes it suitable for mashing, spreading or adding directly to hot and cold recipes.
Format
Individual Pack X1 presentation, equivalent to one commercial unit of Diamante Negro® black garlic, produced in Aguascalientes, Mexico. Net weight, packaging type and number of cloves or whole bulbs depend on the manufacturer's specific presentation; therefore, no fixed weight is assigned to this product reference. A convenient format for individual retail sales and culinary use.
Storage and Handling
Store in a cool, dry place protected from direct sunlight, keeping the packaging properly sealed. After opening, refrigeration is recommended, using clean, dry utensils to prevent moisture contamination, subject to the manufacturer's instructions. Always follow the storage recommendations and best-before date indicated on the label.
Quality and Selection Criteria
Select black garlic displaying uniform dark coloration, a soft texture and a characteristic sweet aroma, free from mold, excessive dryness, abnormal fermentation or unpleasant odors. Consistency should be flexible and slightly spreadable, without unusual liquid accumulation. Packaging should be clean, intact and properly sealed.
Season
Black garlic is a processed garlic product, so its availability is not directly limited to a particular harvest season. It is produced through controlled aging that may last several weeks. Commercial availability may continue throughout the year, depending on production schedules and manufacturer inventory.
Origin
Mexico.
Garlic (Allium sativum) has a cultivation history spanning thousands of years, with origins generally associated with Central Asia. It subsequently spread throughout the Mediterranean and eventually reached the Americas.
Black garlic gained international recognition through its distinctive transformation under controlled heat and humidity. Although often described as fermented garlic, conventional production relies primarily on non-enzymatic chemical reactions, particularly the Maillard reaction, rather than necessarily involving microbial fermentation. During aging, garlic develops its characteristic dark color, natural sweetness and soft texture. Its complex yet mellow flavor has made it a valued ingredient in fine dining and contemporary international cuisine.*
