Black garlic has quickly become one of the most sought-after ingredients to high-end cuisine.
What is it? Black garlic is a type of aged garlic whose “blackening” is attributed to the Maillard reaction- a chemical process, similar to cermelization, that produces sweet, earthy flavors- to help enrich and deepen the taste of seared vegetables and meat.
Originally made prevalent in Asian cuisine, black garlic was the traditional “go-to” for a number of popular dishes. Black Garlic it is made by heating ( whole bulbs of (Allium sativum) garlic, (while carefully maintaining humidity and temperature) over a several week period- essentially until the cloves become black.
The result is a primary taste of “sweet and syrupy”, with undertones of balsamic vinegar and earthiness. Black garlic is also a good source of vitamin C, calcium, protein, fiber, and iron.
Use it as a substitute for regular roasted garlic, to add some earthiness and depth to traditional dishes. You can add oil and puree them into a paste- perfect atop your favorite bread or crostini. You can crumble them into salads, or add them to salad dressings. Use them as a pre-roast rub for fish, chicken, duck, or the fowl of choice. In other words, use your imagination, for seemingly endless possibilities.