I remember discussing black garlic with my friends at a dinner party about 10 years ago.
We’d all heard of this trendy, artisanal ingredient. It sounded dark and mysterious, like a cool goth version of boring, regular white garlic.
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I’m not sure any of us knew exactly what it was at the time, but we felt sophisticated and hip talking about it.
After the party, I went on a hunt to find this alluring specialty plant. But I was surprised to learn that black garlic wasn’t some kind of unusual hybrid species.
Turned out it was just regular Allium sativum, so don’t be embarrassed if you had the same thought – it’s a common mistake.
Ready to forget everything you thought you knew about garlic?
This deliciously transformed version offers a new and, some would say, improved way to consume this traditional, healthy ingredient. So let’s dig deeper into this mystery that’s begging to be solved.
If you’ve heard of black garlic and you’re wondering what all the fuss is about, you’re in the right place. Here’s what I’ll be covering in this article:
Now that you’ve got an idea of what I’ll be covering, pull up a seat at my dinner table. You pour the wine and I’ll set the story straight.
What Is Black Garlic?Simply put, black garlic is ordinary Allium sativum that’s undergone a cascade of miniature, overlapping and compounded chemical reactions for several consecutive weeks.
This process turns it dark (or black) while also changing the consistency and flavor of the cloves.
So, what exactly makes it turn black? For science geeks like me, this will be fascinating.
You can find lots of information
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