Slightly licorice-y and deeply caramelized, black garlic has a tang similar to balsamic vinegar or molasses. Its mild sweetness is delightfully complex and filled with umami – black garlic is the ultimate flavor booster.
Black garlic is a wonderfully complex ingredient with a taste that doesn’t really compare to anything else. A 35-day curing and aging process turns garlic into something magical. Through the Maillard reaction, spicy and sharp fresh garlic undergoes a chemical reaction to become deep, dark, and completely different from the garlic you might be familiar with.
Not only is it a flavor booster, black garlic is a superfood that boasts health properties incredibly sought after in East Asian countries. Packed full of antioxidants, immune boosters, and flavor, black garlic is just better.
We know– better than garlic? Just trust us.
Although it looks intimidating, black garlic is ready for use in any way you would use roasted garlic. Purée with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or pork before roasting.
Please note: black garlic is cured and aged. Its consistency is soft and easily spreadable––it's not that the garlic gone bad, it's actually gone right!
The Chef in San Francisco
Spices are in Allen's blood, not literally, but almost. He has been cooking with his family his entire life and perfecting his fragrant condiments and ingredients is his passion above all others.
Between school and family, Allen still finds time to dehydrate his own ingredients and use his own unique techniques on all his products – his signature Indonesian twists on East Asian classics.