Black is the new garlic
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Black garlic is actually quite common in Asian countries, mainly Korea and Thailand. But we are only just beginning to discover it here in the West.
It is made fermenting normal garlic heads at a very high temperature for about a month. One of its best benefits is the large amount of antioxidants it has, and it doesn't give garlic breath.
The taste is sweeter that normal garlic, almost like a mixture between tamarind and prunes.

To learn more watch this interview from the Culinary Media Network.

 
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