Enjoy on a cheese platter, as a topping on a pizza, or fold into a butter for your finest steak.
The fermentation process that produces black garlic reduces the pungent odour and strong flavour that garlic is known for. Instead, this palatable number has been compared to that of a dried fruit, smoky, sweet and slightly chewy. Others have said it tastes more like liquorice than garlic.
As well as inheriting the nutritional value of white garlic, black garlic has additional good stuff. The month long fermentation process that changes white garlic to black garlic creates a kind of super garlic. Black garlic has been found to have twice the antioxidant properties of conventional garlic. Moreover, the compound S-allycysteine, a natural component of fresh garlic is found in much greater concentrations in black garlic.