Black garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, with the humidity and temperature at exact specifications, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. It has a tender, almost jelly-like texture with a consistency similar to a soft dried fruit. Think jujube, but without the stickiness. It is not a substitute for regular garlic but has its own distinct flavour. The black garlic has nearly twice as many antioxidants as raw garlic. It also contains the natural compound, S-Allycysteine. Black Garlic can be stored for up to 3 weeks at room temperature. It can also be stored in the refrigerator for up to 6 months and wrapped in air tight containers to store in the freezer for 1 year.
