black garlic
Garlic has been called a superfood - and this aged version may have even more nutritional benefits
WHAT IS IT?
Black garlic is simply regular garlic that has been fermented, which turns the cloves dark, gives them a sweet, tangy taste that has been compared to balsamic vinegar and figs, and makes them go chewy and jellylike. The fermentation process also gets rid of the notorious strong garlicky flavour that some love but others find hard to tolerate.
Although black garlic has been growing in popularity with foodies and chefs in recent years, it has actually been consumed in Asian countries like Japan, South Korea and Thailand for centuries. While black garlic needs to be fermented in a humidity-controlled, warm environment over a period of several weeks, the exact process of fermentation varies across cultures and manufacturers. How it’s fermented also has an impact on the health benefits. Black garlic can be eaten as a food or used as a seasoning for its distinctive flavour - or powdered and taken as a health supplement.