Local Texas Black Gold Garlic Producer Expands Production

Friday 18th, March 2016 / 05:35 Written by
Local Texas Black Gold Garlic Producer Expands Production
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Local producer expands production in the heart of downtown San Antonio

Thanks to popular demand, Chef Stephen Paprocki will expand production for Texas Black Garlic Gold starting in April, National Garlic Month.

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Chef Stephen Paprocki, founder of Texas Black Gold Garlic, will launch a new production facility housed in the same warehouse as Local Sprout and Truckin’ Tomato at 503 Chestnut St. in the heart of downtown San Antonio. The official kick-off takes place on Friday, April 1, 2016, to coincide with National Garlic Month.

 

The local chef will be able to expand production to 1,440 pounds of Texas Black Garlic Gold per month at the new facility, a huge expansion from the very first run of 180 pounds less than a year ago. The best part: all the garlic is locally sourced from Texas.

The company donates 5 percent of all proceeds to the Chef Cooperatives initiative, a group of San Antonio chefs who host and create quarterly farm-to-table dinners to benefit local Texas farmers – one farm at a time.

 

Black garlic: a culinary delicacy ~ naturally caramelized

Chef Paprocki has perfected an efficient way to produce the black garlic, which is prized for its delicate, mellow and versatile flavor profile as well as its potential health benefits. Once only available to top chefs at premium prices, the chef believes his efficient process will make Texas Black Gold Garlic more affordable and available so that everyone can enjoy and benefit from this natural super food.

 

A clean natural process … As the chef transforms the locally grown white garlic into “black garlic” by strictly monitoring and controlling the heat and humidity needed to properly ferment the garlic, the controlled heating allows certain enzymes and sugars in the cloves to break down naturally – nothing is added. The cloves inside the paper-thin white skins first turn a deep brown and once the process is complete, a soft black. The texture of the cloves changes, too – from shiny, firm, white meat to rich, soft, sweet spreadable cloves. The process also causes the strong, pungent flavors of the raw white garlic to melt into a mellow, sweet and addictive essence, ready to be used straight from the bulb or cooked into other dishes.

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Black Garlic: packed with health benefits

Two recent academic articles suggest that black garlic has high concentrations of antioxidants (1) and antiseptic/anti-inflammatory properties.(2)According to research, S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol, fight infection and decrease the risk of cancer. The naturally caramelized form of the bulb has also been used as an ingredient in Asian medicine for years. Learn more at www.texasblackgoldgarlic.com.

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