Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves.

Use the cloves as you would roasted garlic: Purée them with oil and have with bread, incorporate it into dressings, or rub it onto chicken or fish before roasting. They can also be eaten as an accompaniment to cured meats and cheeses.

Black Fermented Garlic

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