Black garlic is not a different variety. It is common garlic that is placed in a curing process involving heat and humidity over a month-long period using specially designed machines and environmentally controlled temperatures. These designed conditions also allow for the Maillard reaction to occur, which is the process that yields new flavor combinations allowing the Black garlic to have a mild, sweet, and no heat taste.
Black garlic has grown in popularity among high-end restaurants for its unique flavors and is also known for not leaving a pungent garlic odor on the breath.
It has a mild, sweet, and syrupy taste with a molasses undertone and nuances of tamarind and soy sauce.
Black garlic can be consumed raw and used in cooked applications such as roasting, sauteing, and baking. It is an ideal ingredient for making rich and complex purees, dressings, rubs, marinades, and sauces. Black garlic can be roasted and spread on bread as a sweet topping. It can also be sauteed in oil, chopped, or diced and added directly to pizzas, pasta, rice, and legume-based dishes. In addition to savory dishes, Black garlic can be used in the preparation of innovative desserts such as ice creams and chocolate-based dishes. Black garlic pairs well with eggplant, mushrooms, tomatoes, cheese, grilled white fish and shellfish, smoked meats, ginger, chocolate, chilies, herbs such as basil, parsley, and cilantro, truffles, olives, brown sugar, and sesame oil.
Once opened, store n the refrigerator.