WRITTEN BY DANIA NOVACK-KATZ
Black garlic is not a unique variety of garlic in-and-of-itself, but rather a preparation of garlic achieved through very gradual caramelization. First used as an specialty ingredient in Chinese cuisine, it is made by gently heating whole bulbs of garlic at a low temperature over the course of several weeks. The resulting taste is sweet and syrupy like balsamic vinegar. Black garlic’s popularity has spread, becoming a sought-after ingredient in the world of high-end cuisine.