Black garlic

Unlike raw garlic, black garlic has a sweet, molasses-like flavor with hints of balsamic vinegar and tamarind. This unique taste profile is the result of the Maillard reaction that occurs during the several weeks of fermentation.

Black garlic is made by fermenting whole, unpeeled garlic bulbs at high humidity and temperatures ranging from 60 to 90 degrees Celsius. This slow heating process takes several weeks and transforms the cloves into a soft, dark, jelly-like texture.

While popularized globally as a superfood, this specific fermentation process originated in South Korea. Historically, it has been used in various Asian cuisines and traditional medicines for its perceived health benefits.

You can use black garlic in a variety of culinary applications, such as blending it into sauces, pureeing it with olive oil for pasta, or chopping it into salads. Its deep umami flavor pairs exceptionally well with meats, seafood, and even desserts like chocolate.