What? Aged or fermented black garlic was developed as an Asian diet supplement; it’s made using a patented, month-long heat curing process that creates not just a change in flavour but also a high level of antioxidants that are associated with cancer prevention.
Why? Besides its health benefits, black garlic tastes really, really good. I first tried it in Denver when I dipped into my friend Robin Asbell’s vegetarian plate at Rioja. The mellow, savoury yet sweet, deep, satisfying flavour smote me hard (why are you looking at me that way? Smote is a word, okay?).
When? This trend started late last year when chefs began to experiment with this supplement as an ingredient.
Where? I bought the aged black garlic pictured above at McEwan but I haven’t seen it anywhere else in Toronto.
Who? Have you tried this yummy new ingredient at a restaurant or seen it at one of your local stores? If so, tell me what you thought or where you found it.
Post edited to add this link to an article about San Francisco restaurants that are using black garlic.