Black Garlic – Far beyond regular garlic

Black garlic is a culinary treasure from southern Japan, known for its rich sweetness and mild, round flavor profile. Its rich dark color and unique flavor are the result of a careful fermentation process that spans several weeks. During this time, fresh garlic cloves are stored under controlled heat and humidity, which causes their natural sugars and amino acids to break down and convert into melanoidin – which gives garlic its characteristic black color and caramelized flavor.
The result is a taste experience reminiscent of a blend of umami and natural sweetness, perfect for enhancing both simple and sophisticated dishes.

Black garlic is a versatile addition to the kitchen. It can be mashed and stirred into sauces and marinades to add depth and complexity, or chopped and used as a subtle spice in stews, soups and pasta dishes. Its sweetness and umami make it a fantastic complement in vegetarian dishes, where it can lift ingredients like mushrooms, eggplant and tomatoes.

It also works great as a surprising ingredient in desserts – for example, as an unexpected twist in chocolate mousse or ice cream, where its caramelized notes highlight sweetness in an exciting way.