Welcome to La Abuela Carmen
Our Black Onion
The result is an onion of soft texture with dark tonalities and sweet and balsamic flavor, much more digestive than the fresh onion.
Why to consume black onion?
La Abuela Carmen is very strict with the election of its raw materials. We use the spanish varieties reca and french charlota to produce our black onion.
Its ripening process is carried out in chambers that maintain around 65º C and 80% humidity for 65 days.
The black onion is a completely natural product additive-free, very digestive and that preserves intact its healthy properties, even improving them: increasing the content in anti-rust of the fresh onion.
In as little as two years, to consume black onion has turned into a gourmet experience come from the high cuisine, but spread to restaurants and Spanish homes on having extended the culinary possibilities of this food.
TASTE IT, YOU’LL HAVE SECONDS
The black onion contributes innovation and distinction. Do as the big cooks and look in the supermarket for our black onion to enrich your best recipes.
La Abuela Carmen’s black onion is commercialized ready to be added straight in salads and other culinary creations without subjecting it to cooking, but also it is possible to use in stews, rices and cooked dishes.
As with black garlic, the black onion is a healthy product that gives a lot of scope in cooking thanks to its sweetness and balsamic flavor. It’s ideal for followers of the Mediterranean diet who look for a different flavor.
We are world pioneers in the production of black onion and the biggest European producer of black garlic. With innovation, we improve the traditional production processes.
Our farming area in the provinces of Cordoba, Seville and Malaga provides for more than three decades, premium products, recognised by consumers from the five continents.