Black Garlic

Black Garlic is a type of caramelized garlic, obtained from common garlic through a slow process. It is made by subjecting the garlic bulbs to heat and humidity for weeks, transforming the garlic cloves into an intense black color. It has a sweet taste, with slight hints of balsamic vinegar and liquorice, as well as a softer smell than common garlic, it also has a peculiar texture. It has its culinary origin in Korean and Thai kitchens.

It can be consumed directly, without the need to include it in any recipe or cook it. It can also be used spread on toast with oil. In more elaborate recipes, it can also be used to season meat, prepare fried foods, or to make butter for spreading. It can also be used on white fish together with salt.

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