Black Garlic

Black Garlic

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Made by a Maillard reaction with controlled heat and humidity over several days, the pungency of raw garlic is replaced with a subtle caramelly, umami flavour and the texture becomes fondant-like. The anti-oxidant content increases dramatically too. Enjoyed in the far east for centuries, this black garlic is ready to eat clove-by-clove, or can be added to any recipe, hot or cold.