Description
Grown and processed in Bingara
Black garlic is a type of caramelized garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. The process of producing black garlic is sometimes incorrectly referred to as fermentation, but it does not in fact involve microbial action.
Ingredients: black garlic
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