After six years of trading as Black Garlic, the company responsible for the aged, coloured allium has now rebranded as Balsajo to ensure differentiation of its original product in the marketplace.
Black Garlic is made using traditional white garlic which is put through a complex aging process which takes over a month. According to the company, the method has been developed over ten years and is kept highly secret.
Katy Heath, the founder and owner of Black Garlic, said: “The two things I love about Black Garlic (and my job) are the look on people’s faces when they try it and you tell them it is made using only garlic – and the widening of their eyes when it clicks and they start to think of ways to use it. It can be used practically all day: sliced on eggs like truffle in the morning, enhancing your Bolognese in the evening and in a salad dressing for lunch or like me, eat it straight from the pot! It has got to be the healthiest sweet you can eat; with all the goodness of garlic but thankfully none of the smell!”
The company has also announced plans for a new range of processed products and an online shop.