Black Garlic

Yes, Black Garlic - it's not burnt... it's fermented. As versatile as its regular counterpart, it is known for its use in Asian food, but its rich molasses-like flavour, adds a depth of flavour and balsamic-like sweetness to dishes. Garlic is by far one of the most widely used ingredients in every cuisine around the world and with the prominence of black garlic slowly increasing perhaps we can expect to see it used more commonly.

Black Garlic has the benefits of:

· having twice the amount of anti-oxidants of its regular counterpart
· leaving no smell or bad breath – even when eaten straight from the bulb
· having a much longer shelf life
· being low in fat
· being rich in natural sugars and amino acids, making it a flavoursome cooking ingredient

If you spot it, why not pick up a pack and experiment using it in place of regular garlic.