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Black Garlic

A type of fermented garlic used as a food ingredient in Asian cuisine.

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A Quick Tip by evylicious

  • Jun 8, 2010
  • by
Chef Adrien of Cruda Catering prepared a delightful treat using the tasty Black Garlic... check out the video link attached: http://www.youtube.com/watch?v=1nwh-BjxYmw Cruda Catering is also on Facebook: http://www.facebook.com/#!/pages/-cruda-/304684472457?ref=ts
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More Black Garlic reviews
review by . April 15, 2010
posted in Gourmand
Black Garlic: what is it?
This is probably one of the strangest foods you might have never heard of. I have tried it and I will share with you what this is and what it tastes like.       Why is Black Garlic Black?   You take fresh garlic and ferment it for several weeks manipulating time, pressure, and humidity. And garlic comes out...black!      What does it look like?    It looks just like garlic but it's all black. Very interesting indeed      …
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Evy Yve ()
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Member Since: Mar 23, 2010
Last Login: Jun 30, 2010 03:58 AM UTC
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Wiki

Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic or even tamarind.  Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. It is unrelated to a genetically unique six-clove garlic also called black garlic and used in countries such as Korea, or with the ornamental plant.
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