Black Garlic: The 'It' Food
Regular garlic is fermented to give it a black color.
The Washington Post
Add “black” to the many ways we’re taking our garlic.
In relatively short order, black garlic has morphed from obscure dietary supplement to trendy top-chef ingredient.
Inventor Scott Kim began developing the product in South Korea in 2004. His goal was to market aged or fermented black garlic as a super-food: Its patented, month-long heat-curing process creates a high level of antioxidants and a natural cancer-preventing compound.
Tastewise, black garlic offers a slightly sweet, licorice twist and a chewy texture. Its garlic flavor and aroma are present but diminished.
Chefs have picked up on it quickly: The famous New York seafood restaurant Le Bernardin uses it on spiced monkfish. Jeremy Fox, executive chef at Ubuntu in Napa, drizzles drops of pureed black garlic on fingerling potato salad.
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