Black garlic: The sweet revolution in your kitchen pantry

Despite its unassuming appearance, black garlic is one of the most intriguing culinary discoveries in recent years. It is a fermented version of traditional garlic that gains entirely new flavour and health qualities. Its intense, slightly sweet taste with umami notes has led to it increasingly replacing traditional garlic in many dishes. Not only does it enrich meals, but it is also rich in antioxidants.

Black garlic is simply regular garlic subjected to a lengthy fermentation process lasting several weeks. During this process, garlic is kept under specific heat and humidity conditions, causing its cloves to turn a deep black and its taste to become sweet and mild. Black garlic not only loses its sharp note but also gains a velvety texture and a distinctive, slightly caramel-like flavour that pairs wonderfully with many dishes.

Black garlic is genuinely a health powerhouse. During fermentation, its antioxidant content increases, which helps fight free radicals, supports the immune system, and delays the aging process. Black garlic is also gentler on the digestive system, making it better tolerated by people who have difficulty eating raw garlic. Moreover, it retains most of the properties of traditional garlic, such as antibacterial and anti-inflammatory effects.

Black garlic is incredibly versatile and can be used in many dishes. Its delicate, slightly sweet taste and creamy texture make it an excellent addition to both savoury and sweet dishes.

          
1. Pastes and sauces: Black garlic can be mashed and added to sauces, marinades, or spreads. Its flavour will wonderfully enhance traditional pesto, pasta sauces, as well as yogurt or cream-based dips.
2. Addition to meats: As a marinade ingredient, black garlic gives meats like beef, lamb, or poultry an intense, deep flavour. It can also be added to stews to give the dish a new dimension of flavour.
3. Sandwiches and toasts: Mashed black garlic can be spread on toast or added to sandwiches as an aromatic addition. Combined with oil and fresh herbs, it makes an excellent addition to daily breakfasts. Salads and risottos: Black garlic is perfect in salads, where its mild, sweet taste contrasts wonderfully with crunchy vegetables. We can also add it to risotto to enrich its umami flavour.

While traditional garlic has its advantages, black garlic brings an entirely new quality to our dishes. Thanks to its milder and more complex flavour palette, it is a great addition for those who do not favour the sharp taste of raw garlic. Its sweetness, soft texture, and deep flavour make it an ideal ingredient in many modern dishes, while still retaining the health benefits of classic garlic.

Black garlic is more durable than raw garlic due to the fermentation process. Store it in a dry, cool place, away from direct light. It is best kept in an airtight container or jar to prevent drying out. In the refrigerator, it can last for several weeks or even months without losing its flavour properties.