Black Garlic
A trend-worthy ingredient is taking over the food scene ...black garlic!
Developed in South Korea, Black Garlic is sweet and savory, boasts twice the amount of antioxidants as raw garlic, and is literally...black.
How? Black Garlic is created when raw garlic is put through a 3-week fermentation process where the sugars and amino acids in garlic create a substance known as Melanoidin which turns the cloves black.
Where? Currently found in United States, United Kingdom, Australia, and Japan
Press? The New York Times published an article in spring of 2008 that called it a "new staple" of modern cuisine. Later in 2008 it was featured in battle redfish on Iron Chef America and then soon after than it was used in an episode of Top Chef New York. In 2009 the product became available in the US in Whole Foods Markets.
Who? Black Garlic has appeared on the menu at several established culinary destinations including Bix Restaurant (San Francisco) and Charlie Trotter's (Chicago).
You can buy the garlic in three forms including black garlic puree, peeled cloves, and whole bulbs. The product is beginning to pop-up in specialty food stores like Whole Foods and you can also buy it directly from the Black Garlic website.
You can use the garlic everywhere you use raw garlic except you won't experience the odor, bite, or bad breath side effects. Black Garlic is rich like molasses with a tangy traditional garlic undertone..the perfect combination.
Recipes
Sarah Simms