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BASICS

About: It takes excruciating patience to make caramelized onions, but even more for caramelized garlic which  roasts at 140ºF – 170ºF for 3 – 4 weeks! This process reduces that pungent raw garlic oder and strong flavor—buh bye bad breath, and HELLO magical sweet treat. And this is no new food trend. Black garlic has been used for thousands of years. 

Origin: Korea • Thailand 

Legend: In Thailand, black garlic is believed to give immortality.

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HEALTH

Nutrition: allicin • antioxidants 

Benefits: decreases risk of cancer • helps lower cholesterol • no additives, preservatives, or burning

Substitutes: roasted garlic • dried fruit

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SHOP

Store: Health food stores or near white garlic in some local grocery stores (I found some at Wegman’s) 

Online: Amazon • Black Garlic North America

Other Products: Black Garlic Powder • Black Garlic Pills • Black Garlic Hot Sauce 

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PREPARE

Make Your Own (via Serious Eats)

Storage: Place black garlic heads, cloves, or purée into an airtight storage container or ziplock bag, and store in the refrigerator for 3 – 4 months.

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EAT

Taste & Texture: deep, dark sweetness • similar to molasses, prunes, & figs • subtle garlic aftertaste • tender, almost jelly-like • melt-in-your-mouth • earthy • sticky to the touch 

Suggested Uses: eat alone • spread on bread • use in soups or sauces • mix into mayo • toss with roasted vegetables • mix with sweet syrups • add it to granola • mix with chocolate baked goods • top on pizza

Recipes:

Black Garlic Cinnamon Swirl Bread 

Black Garlic Brownies (via The Telegraph)

Black Garlic Vinaigrette (via Feasting at Home) 

Black Garlic Risotto (via Black Garlic) 

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COOKS NOTES

Black garlic is very soft and squishy. The easiest way to prepare it for cooking is puréeing. Mash or blend the cloves with a little water until spreadable.

 

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