Black garlicBlack garlic is regular white garlic that has been cooked at a very low temperature – about 100F-120F (40C or 50C) – for three to four weeks. The result is soft, jet-black cloves that feel almost jellied. It has a rich, sweet, balsamic flavour, with a slight garlicky aftertaste.
It can be eaten straight from the bulb or used in cooking, in savoury or sweet recipes.
It is thought to have all the health benefits of garlic with none of the strong taste or smell that can be associated with white garlic.
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