Tag: Cooking with black garlic

Black garlic, unlike raw garlic, is aged through the Maillard reaction. This unique process involves controlled heat and humidity over several weeks. This process is what makes black garlic so special, creating a flavor profile and texture unlike any other ingredient.

The Maillard reaction, a slow-cooking process, naturally transforms regular garlic into the sweet, savory, and sticky substance known as black garlic. So, what is the best way to eat black garlic and fully appreciate its unique, complex flavor profile? This guide covers the most effective and delicious applications.