What is it?1
Black garlic is simply garlic that has been gently heated in a humid environment for several months.
What does it taste like?
The Heat-aging process results in a kind of caramelization of the garlic cloves - not only do they become soft and dark, but the garlic taste also gets much milder and sweeter, a little like syrupy balsamic vinegar.
What do I do with it?
Use black garlic in place of white garlic in salad dressings, marinades or aioli for a sweeter, less pungent garlic taste, use in Bolognese or chili con carne for molasses-like depth or chop finely and add to soy sauce for a salty-sweet Asian marinade for meat and fish.
Where can I get it?
Once a specialist ingredient used by chefs, particularly in Asian cooking, black garlic has made it into the mainstream and you can now find it in Waitrose and on Ocado.
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