Black Garlic

Black garlic is a fermented form of garlic with soft black cloves. It tastes gently sweet and deeply savory with molasses-like notes and a mellow, low-heat garlic character; use it mashed into butter, blended into sauces, or spread as a paste, and find it sold as whole bulbs, peeled cloves, or paste.\n\nIt emerged in East Asia, notably Korea and Japan, where warm, humid curing over weeks transforms raw garlic; the technique later spread globally. Today it is produced worldwide and used across modern restaurant and home kitchens.