Black Garlic, or aged garlic has been a prized flavour for centuries. By slowly heating the garlic over weeks, it's imbued with twice the antioxidants and a subtle molasses-like flavour. Paired with our Tidal Salt Fleur de Sel, this singular flavour is the perfect accompaniment to steak or pork tenderloin.
Tidal Salt sea salt is harvested on Nova Scotia's Eastern Shore and in St. George's Bay, near Antigonish. Collected one bucket at a time, they concentrate the salt water for 14–18 hours. Over time, the sea salt crystalizes to form an intricate, snowflake-like crust known as fleur de sel. Steam-harvested sea salt has a higher moisture content than common salt, and a host of other minerals particular to where it's harvested that add complex flavours you won't find anywhere else in the world.
Wine lovers have long celebrated ‘terroir’, the idea that a region's climate affects the flavour of the food grown there. The same is true of salt water. Nova Scotia's complex geology and specific the flora and fauna of these ocean locations creates a taste profile unique to the time and place of the harvest. The delicate crystalline structure of our Tidal Salt Fleur de Sel makes it slow to dissolve on your tongue, letting the terroir of the Nova Scotian seacoast linger after every bite.
Use it as you would common salt or as a finishing spice before serving to deepen the flavour of your favourite foods. We suggest using Tidal Salt Black Garlic on:
- Fried chicken
- Grilled vegetables
- Mac and cheese
- Meatballs
- Pork Tenderloin
- Steak rub
