One Flavoring Most Consumers Don’t Know Well Yet: Black Garlic

The total number of herbs, spices, and other food flavorings available to us is astronomical. On The SPICES Poster alone there are 189 items. So, it’s not surprising that some flavors don’t get the credit they deserve…even when that flavor is as ubiquitous as garlic.

Onion and garlic are so common in the gourmand’s kitchen that we gave them their own category on the poster! You know it well. But do you know BLACK GARLIC?

The makings of and flavor profile of black garlic.

Black garlic is created when it sits at a constant temperature for anywhere from 30 to 90 days. As the sugars break down, the garlic becomes far less intense and sweeter. Some say black garlic is reminiscent of balsamic.

While it is a somewhat traditional ingredient in many Asian cuisines and it has recently become more popular among fine dining chefs in the US (Boulder Chef Hosea Rosenberg won Top Chef Season 5 with a black garlic sea bass dish), most everyday American cooks have yet to explore its possibilities.

But I’m here to tell you, it’s time! In addition to fish, black garlic also works well in a balsamic poultry rub or with eggplant. It is also commonly used in dressings, sauces, desserts, or as a garnish.

All in all, you get garlic flavor without the acridness of regular garlic. It’s a wonderful product.