Profile: Black garlic adds delicious, Smokey flavors to a meaty meal. Fermented at high temperatures, black garlic cloves taste earthy, date-like, with balsamic and tamarind notes. Black garlic is soft and tender, unlike raw garlic's harsh bite. Our dried black garlic cloves keep their flavor and freshness longer.
Black garlic, a modest staple from Korean cuisine, has quickly taken over the culinary globe. Chefs and household cooks alike are continually exploring its unique flavor. What do you do with it?
What is black garlic, first?
Black garlic is made by fermenting whole garlic bulbs at high temperatures for a long time. The garlic is then cooled on racks and dried for a week. The result is an obsidian clove that is sweeter and has a more mellow, melting garlic flavor. The feel is mushy and soft, like a gummy left in a hot car. Think balsamic vinegar with soy sauce or tamarind coated in molasses.
Black garlic cloves are great in baked beans, stews, and steak or fish sauces. A secret? Make some homemade sausage with it. Start a neighborhood sausage competition and prepare to win.
Finally, this vanilla bean and black garlic marbled brownie is a must!
|Basic Prep:||No preparation required, ready to use. Grate garlic with other spices. One teaspoon equals one fresh garlic clove.|
|Shelf Life:||1.5 Years.|
|Ways To Use:||Use black garlic like roasted garlic to create an unexpected flavor. To use in oils or a butter, liquify it. If you want to add more flavor to your meat, rub softened black garlic cloves on it before roasting or baking.|
|Taste & Aroma:||Pungent.|
|Cuisine:||Asian, Cajun, Chinese, Creole, French, Greek, Indian, Italian, Korean, Mediterranean, Mexican, Middle Eastern, Moroccan, Thai, Vietnamese.|
|Country of Origin:||China.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|