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Black Garlic Recipes

Global Pantry: Black Garlic

We are thrilled to announce our new partnership with Padma Lakshmi! The host of the Emmy-winning Top Chef, writer, and designer started Padma Lakshmi, a social networking site that celebrates our favorite topics, including food adventures, recipes, and party planning. She'll be dishing up goodies for us here on YumSugar monthly! Today, Padma offers her thoughts on the specialty ingredient known as black garlic.



Korean culture, famous for kimchi, has perfected the art of fermentation, patiently coaxing the flavors of everyday food to an entirely new level. Not surprisingly, the origin of black garlic is in Korea. After aging for at least 30 days, it possesses a caramelized, savory richness that has a mouth feel similar to eating a date. Because it’s sweet and mild, it’s hard to believe you’re eating garlic at all.

But it is indeed garlic — definitely less attractive, but with all the best assets intact and an umami sensation to boot. These smooth, smoky fermented cloves are irresistible and easy to eat on their own — minus the lingering, pungent breath.

Related: The 2011 Delicious Food Show, Toronto

I’ve seen it popping up more and more over the past few years in the states, and once again, it’s at the top of many seasonal, must-have ingredient lists for the best restaurants and now even pizza joints. Keep reading to learn how to cook with black garlic.

You can liven up Asian-inspired meals by adding some black garlic, rice vinegar, and ginger or simply spread a clove onto a piece of warm crusty bread. For a savory pasta sauce, try black garlic and brown butter. Add porcini mushrooms, shallots, and a touch of dry white wine, and you will have a beautiful, earthy flavor profile.

The fermentation process is simple and natural, using no preservatives, and the result actually packs an even healthier punch than regular, nonfermented garlic. Black garlic supposedly has twice the amount of antioxidants and vitamin C, so really, what’s not to love?

It’s not always easy to find it on store shelves, but there are many online retailers that sell it for a relatively low price like Black Garlic Inc.

What’s your favorite ugly-yet-delicious food?

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fuzzles fuzzles 4 years
Camilla, I sure will! I'm planning on screaming over for a few things tomorrow evening. This will be one of them! Only thing, I am a garlic fiend like you. I think the produce guy said it was five plus clams for a 2.5 ounce package. I may have to have a neighbor ration this to me or I just might eat all of it at once before I can cook anything with it!
fuzzles fuzzles 4 years
Wow. Just wow.I picked up a small package over the weekend. Unbelievably awesome. I have yet to cook with them, though. I tried one on it's lonesome and it was one of those culinary events where you will remember exactly where you were when you tried it. My mind has been spinning with ideas ever since. Given the price for such a small quantity, I want to use them for something truly amazing. I can see how they would be a perfect match for mushrooms. I'm thinking beef stroganoff!
BVP BVP 4 years
I used black garlic in a pasta sauce over the Thanksgiving holiday and it was a HIT with my family. It tastes great with mushrooms. Going to attempt to use it as a spread and incorporate it into a cheese plate...
fuzzles fuzzles 4 years
Camilla, I sure will! I'm planning on screaming over for a few things tomorrow evening. This will be one of them! Only thing, I am a garlic fiend like you. I think the produce guy said it was five plus clams for a 2.5 ounce package. I may have to have a neighbor ration this to me or I just might eat all of it at once before I can cook anything with it!
Camilla-Salem Camilla-Salem 4 years
haha fuzzles - I want to try it now too! I'm a nut for all things garlic! Let su know what you think!
fuzzles fuzzles 4 years
*banging head on keyboard in a fit of culinary euphoria* I just called my neighborhood Byerly's grocery and they have black garlic! Can't wait to try it! :woohoo:
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