The history of Black Garlic stems from Asia. Black Garlic is the highest quality garlic that has been aged by a process of the perfect mix of heat and humidity causing the garlic to ferment. The garlic is roasted at a low heat for anywhere between 30 – 60 days to attain perfection. Black Garlic is a completely natural product. This means no food colouring, no soy sauce (yes it's gluten free) and no preservatives. The black colour of the garlic occurs naturally as the sugars are drawn out of the garlic during the process of slow roasting. The green pungent flavours of fresh garlic are gone but the garlic essence remains.
Black Garlic is the perfect mix of sweet/savoury deepened by the flavours of molasses with balsamic, caramel and tamarind undertones but retaining the garlic essence. The texture is soft and chewy and melts in your mouth. Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.
