black garlic - rich, balsamic like sweetness with hints of dried prune and liquorice.
Have you ever tried black garlic? If you’re curious about it, here’s what you should know. (And no, it’s not the same thing as roasted garlic!)
During the precise ageing process which involves controlling temperature and humidity and lasts several months the bulbs undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavour and black colour.