Black garlic has become a hot, new ingredient amongst chefs recently and for a very good reason. Quite simply, this is fermented fresh garlic with a creamy soft texture and a slightly sweet taste with a hint of licorice. Garlic bulbs are kept at a low temperature for weeks at a time in a humid environment until the fresh garlic enzymes break down. These enzymes give garlic its sharp taste and when they are removed the garlic becomes sweet and smooth. Black garlic isn’t...
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