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.
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.