Black Garlic is the New Thing!
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First popularized in Asian cuisine, black garlic isn’t fermented, but created by heating whole bulbs at around 140°F for a month to six weeks, which results in deeply caramelized cloves with a sweet, balsamic-like flavor. (Salivating yet?) And since funky, syrupy black garlic is essentially a little bundle of umami (the famed fifth taste), the ways to use it are limitless — meaning that it’s no longer found exclusively at Asian eateries.
Photograph and content source: http://www.restaurantgirl.com/trendspotting-black-garlic.html