Black garlic is white garlic which have been baked at 60 degrees for 45 days. In addition to color, black garlic differs in texture but also in flavor that gives off tons of coffee, molasses and liquorice. Another characteristic is that by consuming it, our breath does not smell like white garlic.
It is an excellent product that will upgrade each of your dishes giving a Umami feeling. It is suitable to accompany a cured meat or cheese platter. You can add it to your salads or at the end of cooking a risotto. It is not suitable for heavy cooking such as frying, long cooking or being exposed to baking in the oven.
Its an exceptional recipe for ketchup with honey, vinegar, a mix of spices and Santorini tomato mixed with black garlic. With a totally different taste from common ketchup will take a gastronomic journey through Southeast Asia. Its taste is deep earthy, with strong umami characteristics.-DownVillage