Black garlic is a unique ingredient that has been used in Korea,
Thailand, and Japan, but has only recently come into vogue in the United
States. A cutting edge fine dining favorite, it is essentially
conventional garlic that has been carefully fermented/roasted for three weeks, until the cloves soften and turn dark black.
There is still disagreement on how best to describe black garlic’s
rich, complex flavor. It is sweet (but not cloying) with a more mild
garlic aftertaste, but there are nuances that people describe as
molasses, balsamic, licorice or tamarind-like flavors. It is considered
to be a high umami ingredient.
From a health perspective, garlic and black garlic have long been
consumed in Asia for their believed disease preventative and treatment
properties. Black garlic is considered healthier than plain garlic
because it contains twice as many antioxidants.