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BLOG & RECIPES

Black Garlic

5/9/2016

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Originally only in Asian cuisine, black garlic has reached our shores (any my local organic market).

A process of low warm temperatures and humidity for a few weeks, creates a maillard reaction causing the cloves to go black with a rich, sweet and earthy flavour.

Simply squeeze the gooey cloves out of their peels and either mix into a dressing, toss through hot vegetables, spread onto crostini or grate dehydrated cloves onto food to give a unique umami sensation.

Twice as many antioxidants as fresh garlic and rich in amino acids.  See my Fresh Pea blog article for a recipe.
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  • BLOG & RECIPES
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