BLACK GARLIC

Bulbs of fresh garlic that have been cooked (and cured) at very low temperature for up to a month are called ‘black garlic’. These soft, deep black cloves have no resemblance in flavour to raw garlic, but taste like a mixture of balsamic vinegar, miso and molasses. Recipes for black garlic go back many thousands of years in parts of Asia, where it is used for its health benefits, which include boosting immunity. Interestingly, black garlic has twice as many antioxidants as raw garlic.