Just launched in the UK is black garlic, an aged, fermented garlic bulb with a sweet, sticky soy-like flavour.
In a process that originates from Korea, the original garlic bulb is aged for a month under high heat to develop its darker colour, sweet taste and soft texture akin to a dried fruit.
Katy Heath, director of Black Garlic Ltd who are distributing the product in the UK, said: “We are really excited to bring this delicious ingredient to the UK. We have already received a huge interest and are confident this will soon be part of everyone’s kitchen. Garlic just got better.”
Black garlic is available in bulb, peeled segments, juice, paste and powder forms, and is most ideal for Asian dishes due to its sweet yet savoury flavour. Alternatively, the segments can also be eaten raw on their own.