Every foodie on this planet has considered giving black garlic a try, but its inky-black mushiness leaves many confused on just how to use it in everyday cooking. However, it’s the unique jelly texture and complex flavor that offers several great benefits that raw garlic just can’t deliver on its best day. Stinky breath no more, you’ll seriously reconsider using boring raw garlic after you get your hands on this delicious, feremented allium. Just be sure to wash your hands, it can be sticky.
How It Is Made
The real magic happens when regular, raw garlic is heated under specialized conditions for around a month. The humid, high temperature (60–90°C) environment and slow cooking process creates the perfect environment, transforming the garlic from its former pungent self into beautiful black cloves that are sweet, tangy and slightly acidic. It’s a secret ingredient that adds out of this world flavor and will keep your guests guessing.
How To Use It
Here’s the fun part: black garlic can be used easily at home just as you would use roasted garlic. Puree the cloves with oil and spread on sandwiches and crostinis; use as a roasting base on meat and fish; or turn it into a vinaigrette. You can also create a seasoning powder that can be added to all of your favorite dishes for that extra flavor.
Don’t even worry about stinky breath or a pungent oder; this fermented allium sheds all of of those annoying raw garlic affects. You might start wearing black garlic as an aromatherapy necklace instead of using it as vampire repellent. It was even rumored that in Taoist mythology that black garlic can grant immortality. That might not actually happen, but you can enjoy black garlic’s many antioxidants,which are double that of regular garlic!