Ashy Black Garlic Salt

Ashy Black Garlic Salt is a premium culinary condiment, masterfully crafted to elevate the flavor profile of a wide range of dishes. This unique seasoning blend combines the rich, umami depth of black garlic with the crisp, mineral essence of high-quality salt. Black garlic, known for its complex and slightly sweet taste, is created through a careful aging process where traditional garlic transforms, acquiring a deep black color and a sticky, date-like texture. When combined with salt, it results in a harmonious blend that adds not just flavor but also a touch of exotic elegance to any meal.

USES AND PAIRINGS

Ideal for a gourmet kitchen, Ashy Black Garlic Salt is versatile enough to be used in both traditional and innovative cooking styles. It enhances the taste of meats, imparts a distinct richness to vegetarian dishes, and can be a secret ingredient in sauces and marinades. The ashy hue of the salt offers a visually striking appearance, making it a great finishing touch on plated dishes. This condiment is not only a testament to culinary innovation but also pays homage to traditional seasoning techniques, making it a must-have for both professional chefs and home cooking enthusiasts who appreciate depth and quality in their ingredients.

WHO IS CHEF CHUCHO ROJAS?

Chef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris. He also worked as a researcher for the French Academy of Sciences under the direction of Hervé This.

His professional career spans directing notable restaurants, including several Michelin-rated restaurants in Paris, including Au Cocodrille, La Vieille Enseigne and Serge & Co.

Chucho was recently one of the Chefs working behind the scenes with up-and-coming chefs at Master Chef for Latin America. He has led various projects, including directing large restaurants, implementing nutritional programs, and offering consultation for the creation of new gastronomic spaces​