Free Press Journal

Black Garlic

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Black Garlic adds the perfect punch to a dish without the trademark smell and elevates the meal several notches higher.

While regular garlic is commonplace, black garlic is the result of a process of aging and fermentation that gives the garlic an extra boost of flavour and is also good for you. Several countries in Asia like Thailand, South Korea and Japan have a history of using black garlic for many centuries.

Cured mackerel, grilled lettuce, grapefruit, black garlic, koji berry
Cured mackerel, grilled lettuce, grapefruit, black garlic, koji berry

Black garlic has a subtle flavour of baked garlic, coming from the long slow heat it is subjected to along with a slight umami tang. It could go well with almost all foods like poultry, lamb and fish. Furthermore, it can easily be incorporated in sauces as well as salads and makes for a neat garnish to add a hint of garlicky tang.

Read the full story that first appeared in The Free Press Journal dated June 27, 2021 here:

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