Black garlic: The sweet-savory ingredient that's taking over kitchens

Black garlic, although it may look unassuming, is one of the most intriguing culinary discoveries in recent years. It is a fermented version of traditional garlic that gains entirely new flavor and health qualities. Its intense, slightly sweet taste with umami notes increasingly replaces traditional garlic in many dishes. Not only does it enrich meals, but it's also rich in antioxidants.

Black garlic is simply regular garlic subjected to a long fermentation process, which can last several weeks. During this process, garlic is kept in specific heat and humidity conditions, causing its cloves to change color to deep black while its taste becomes sweet and mild. Black garlic not only loses its sharp note but also gains a velvety texture and a distinctive, slightly caramel-like flavor that pairs wonderfully with many dishes.

Black garlic is a true health booster. During fermentation, its antioxidant content increases, helping fight free radicals, supporting the immune system, and delaying aging processes. Black garlic is also gentler on the digestive system, making it better tolerated by people who have difficulty eating raw garlic. Moreover, it retains most of the properties of traditional garlic, such as antibacterial and anti-inflammatory effects.

Black garlic is incredibly versatile and can be used in many dishes. Its delicate, slightly sweet taste and creamy texture make it an excellent addition to both savory and sweet dishes.

    
1. Pastes and sauces: Black garlic can be mashed and added to sauces, marinades, or spreads. Its flavor wonderfully enhances traditional pesto, pasta sauces, as well as yogurt or cream-based dips.
2. Addition to meats: As a marinade ingredient, black garlic gives meats like beef, lamb, or poultry an intense, deep flavor. It can also be added to stews to give the dish a new dimension of flavor.
3. Sandwiches and toasts: Mashed black garlic can be spread on toast or added to sandwiches as an aromatic addition. Combined with oil and fresh herbs, it makes an excellent addition to daily breakfasts.

Salads and risottos: Black garlic is perfect for salads, where its mild, sweet taste contrasts wonderfully with crunchy vegetables. It can also enhance the umami flavor of risotto.

While traditional garlic has its advantages, black garlic brings an entirely new quality to our dishes. Thanks to its milder and more complex flavor palette, it is a great addition for those who do not favor the sharp taste of raw garlic. Its sweetness, soft texture, and deep flavor make it an ideal ingredient in many modern dishes, while still retaining the health benefits of classic garlic.

Thanks to the fermentation process, black garlic is more durable than raw garlic. Store it in a dry, cool place away from direct light. It is best kept in an airtight container or jar to prevent drying out. In the refrigerator, it can last for several weeks or even months without losing its flavor properties.