| Black foods |
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The colours of food is one of the best part of eating and preparing food. But did you know that some foods are black? We're sure you've seen and eaten nigella seeds and the very popular chia seeds. There are also black sesame seeds, of course, and poppyseeds, but here are some surprising ones which we normally assume should be white. We don't want to cast a dark gloom over your Monday, but knowing about these just might brighten your day. Sort of. Black garlic:
This black fermented garlic is made from biodynamic garlic grown at Michelago in the Snowy region of NSW. Black garlic is one of the most sought after gourmet ingredients in modern cuisine and while it is produced in the US, as far as we know, these are the only producers in Australia. Black garlic is created by ageing raw garlic using a fermenting process involving a carefully controlled, stable, consistent temperature for a prescribed amount of days. The result is a soft, chewy-textured clove with a slightly sweet flavour accompanied by hints of balsamic vinegar. It is great added to salads, seafood or roast chicken, and makes a delicious base for hors d'hoeuvres, bruschetta and crackers. Black garlic is shelf stable at room temperature and can last up to nine months, unopened, in a dry, cool place. More details.... Black salt:
The Salt Book tells us that there is a Hawaiian black lava salt, but the one above is Cypriot salt which has activated charcoal added. Neither salt comes out of the ground black, it seems. Volcanic charcoal is added to the Hawaiian one, however both salts are seen as being healthier because of this, with a detoxifying effect, which many believe makes it better for digestion. Read more..... |
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