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Over the course of weeks, the garlic loses its raw harshness and develops caramelized notes, a molasses-y sweetness and a deep umami flavor reminiscent of truffles. These whole cloves are tender enough to smear on meat, potatoes or bread, but it can also be chopped or sliced into dishes. Use it in any recipe in place of raw garlic for sweet-savory, pungent yet rounded garlic flavor.
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Use black garlic in any recipe in place of raw garlic for sweet-savory, pungent yet rounded garlic flavor. Its terrific slipped into soups, stews and braises, pasta sauces, or one of our favorite uses, macaroni and cheese. Its euqally good mixed with braised beans, lentil soup, and hearty greens, like kale or chard.
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