How to Cook with Black Garlic

It sounds mysterious and intriguing; the shadow of the ingredient everyone knows so well. It’s used by practiced chefs in gourmet restaurants, and even has its own place in American pop culture as the secret ingredient to Bob’s “Best Burger” recipe in the hit animated show Bob’s Burgers. It is making its way out of more niche circles and into the gastronomic limelight. So what is black garlic and what does it taste like?

What Is Black Garlic?

Thinking it looks like garlic gone bad? That’s not an entirely incorrect assessment. Black garlic is garlic that has been fermented over time in a humid, low-temperature setting. It originated in Asia, but has maneuvered its way into recipes in several cultures, including American and Italian cuisines.

The fermenting process eliminates some of the sharpness of the garlic, enhancing the more subtle, earthy flavors and giving it a date-like texture. Black Garlic is slightly sweeter than regular garlic with notes of fig, raisin, and balsamic vinegar, as well as an aroma similar to black truffles. It is prized for its umami flavor, savory and rich.

How to Cook with Black Garlic

Black Garlic Aioli

The consistency is very similar to that of roasted garlic, and can be used in much the same way. As unfamiliar as black garlic may be to most people, it’s actually not that difficult to use. Black garlic recipes can be as simple as garlic butter, garlic sauce, and sandwich spreads. Whisk it in with mayo for an easy yet divine burger condiment. Incorporate it in flavored oils, salad dressings and barbecued meat glazes. Flavor Asian dishes by using black garlic to make Hoisin sauce and stir fry recipes. Many chefs even swear by black garlic ice cream!

Where to Buy Black Garlic

Supermarket Italy is proud to offer Calpac USDA Organic Peeled Black Garlic, grown and fermented in California according to time-honored Japanese methods. Put a new spin on tried-and-true garlic recipes and explore a new world of flavor by learning how to cook with black garlic.

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