“Ooo!” you may think to yourself as you cringe when you see what seems to be roasted garlic gone really, really bad.
However, it hasn’t gone bad at all. Rather this is the intentional outcome of a month long heat-curing fermentation process which turns fresh cloves of garlic into little obsidian nuggets, known as black garlic. They are meant to be sweet with a flavour likened to molasses, with hints of balsamic or even tamarind. The black garlic has its origins in Korea, Thailand and Japan, though mostly used for medicinal purposes or energy drinks.
I wonder if it’s one of those things that was discovered by accident? “Oops, I seemed to have accidentally left some heads of garlic in the oven roasting away for the past month. Hmm, how will they taste…” :)
I think they would add some interesting elements to dips, sauces or other recipes that would normally call for the regular roasted garlic.
If you got your hands on some of these, how would you want to use them?