I read an interesting article today and just had to share it. Of course I haven’t experienced this product myself to give you first hand knowledge about it but plan to order some for myself and then report back to you on it. I’m talking about Black Garlic. I’ve read that Black Garlic is unlike anything you’ve ever tried before.
Black garlic is said to be sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true they say. It’s as delicious as it is unique.
Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.
But they’re not touting black garlic as the anti-garlic. They don’t want you to swap out all of the regular garlic in your pantry for the black variety. No, no, no. They’re talking about two distinct flavors. So you can keep eating garlic. Just make sure you start eating black garlic.
In Taoism mythology, black garlic was rumored to grant immortality. They also can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.
Black garlic is all-natural. There are no additives and no preservatives. Ever. In fact, there’s only one ingredient—garlic. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Amazing what a month can do.
Black Garlic is currently available in select stores in the Bay Area, including Whole Foods Market and Berkeley Bowl. Several adventurous chefs have created black garlic dishes at their esteemed restaurants. This product however, is quickly becoming available across the United States, so if you’re interesting in getting your hands on some contact firstname.lastname@example.org
In case you’re wondering what kind of recipes you can use with Black Garlic here’s a link to their website where I got this information from. I’d love to hear what your thoughts on this.
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
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