Tidal Salt | Black Garlic
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.
Our sea salt is harvested close to home, on Nova Scotia's Eastern Shore and in St. George's Bay, near Antigonish. Collected one bucket at a time, we concentrate the saltwater for 14–18 hours. Over time, the sea salt crystallizes 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 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 saltwater. 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
- Pork Tenderloin
- Steak rub