Black garlic: The culinary gem transforming modern dishes

Although it may look unassuming, black garlic is one of the most intriguing culinary discoveries in recent years. It is a fermented version of traditional garlic that gains entirely new flavours and health qualities. Its intense, slightly sweet taste with umami notes is increasingly replacing traditional garlic in many dishes. It not only enhances meals but is also rich in antioxidants.

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

Black garlic is a true health powerhouse. During fermentation, its antioxidant content increases, helping to fight free radicals, support the immune system, and delay ageing 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 savoury and sweet dishes.

1. Pastes and sauces: Black garlic can be mashed and added to sauces, marinades, or spreads. Its flavour will wonderfully enhance traditional pesto, pasta sauces, as well as yoghurt or cream-based dips.
2. Addition to meats: As a marinade ingredient, black garlic gives meats like beef, lamb, or poultry an intense, deep flavour. It can also be added to stews to give the dish a new dimension of flavour.
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. Black garlic is perfect for salads, where its mild, sweet taste contrasts beautifully with crunchy vegetables. We can also add it to risotto to enrich its umami flavour.

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

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