Black garlic’s flavour profile makes it a standout ingredient on menus, adding depth and excitement to a variety of dishes. Its soft, spreadable texture makes it perfect for blending into sauces, aiolis and dressings, lending a subtle sweetness and complexity to everything from gourmet burgers to roasted vegetables.
Black garlic is a unique ingredient with a deep, dark hue and a soft, sticky texture that sets it apart from traditional garlic. Its deep, earthy complexity makes black garlic remarkably versatile, deeply rooted in Korean, Japanese and Chinese culinary traditions. For centuries, it has been prized not only for its rich, umami-packed flavour but also for its multiple health benefits – research suggests these include boosting immunity, regulating blood glucose, good brain and heart health and even increasing libido! Its impressive capabilities make it a staple in both traditional and modern cooking.
What does it taste like?
This fermented allium offers the deep, molasses-like sweetness and the soft, fudgy texture of roasted garlic, enhanced by a subtle, meaty richness and a mild, savoury funk. Developed through a slow fermentation process, black garlic undergoes a remarkable transformation, emerging with a deep, inky hue and a rich, complex flavour that’s unlike its raw counterpart. The first surprise when tasting black garlic - beyond its striking appearance - is its unexpectedly smooth, almost caramel-like depth, with none of the sharp pungency you might expect. You might notice hints of balsamic vinegar or tamarind, with a subtle roasted undertone.
How to use black garlic
Black garlic’s flavour profile makes it a standout ingredient on menus, adding depth and excitement to a variety of dishes. Its soft, spreadable texture makes it perfect for blending into sauces, aiolis and dressings, lending a subtle sweetness and complexity to everything from gourmet burgers to roasted vegetables. Black garlic elevates velvety soups, pasta dishes, risottos, and – our personal favourite – decadent black garlic butter, which pairs perfectly with steak or seafood. Black garlic offers chefs a unique way to elevate familiar flavours and introduce diners to something truly special.
