I first encountered black garlic a few years ago, and I approached it with curiosity. It turned out to be love at first taste, and black garlic quickly secured its place on my list of favorite ingredients. I don’t use it often; it’s one of those special ingredients I reserve for occasional use to add that magic touch to a recipe. For me, black garlic signifies subtlety and exquisite elegance. Umami, some would say. And I can’t argue with that.
SO… WHAT IS BLACK GARLIC?
Initially, I thought it was a different variety of garlic. But after a little research, I discovered that it’s actually the same old garlic we all know, but in a completely new form: fermented for a month in a clay pot under controlled temperature and humidity conditions. Surprisingly, as a result of this process, regular garlic loses its pungent smell and sharp taste, transforming the darkened cloves into a true treasure trove of health benefits: black garlic contains ten times more antioxidants than regular garlic, helps lower bad cholesterol, and reduces the risk of certain types of cancer.
AND WHAT DOES IT TASTE LIKE?
However, as you know me, a thousand properties and health benefits wouldn't convince me if the flavor didn't meet my culinary ecstasy standards. And it did! Soft, delicate, slightly sweet, reminiscent of confit garlic, black garlic can elevate any dish. Moreover, it can even be enjoyed on its own, perhaps on a bruschetta, combined with various ingredients.
Be warned, though; it is not recommended as a weapon against vampires, as it will prove completely useless: black garlic lacks the sharp taste and unpleasant smell associated with white garlic, even though it looks just the same on the outside.
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