THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Black garlic. Photo by Katharine Pollak |
||Black garlic was was developed about 10 years ago by a company in Korea, and has been available to American chefs for about two years. But until recently, it hasn’t been easy for consumers to find it.
Now it’s popping up at specialty food stores and is available online. Anyone who delights in new flavors—or who loves garlic—should try it.
- Skordophiles (that’s garlic lovers) may enjoy popping the fermented black garlic cloves directly into their mouths to get an intense wash of garlic, soy, molasses and tamarind flavors.
- Cooks will have fun playing with a flavorful new ingredient.
Learn all about black garlic, including recipes.
Find more of our favorite seasonings and recipes.
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