Beyond its classic use in Asian cuisine, black garlic’s adaptability in the kitchen is rather amazing. Chefs all around have embraced this ingredient as it can provide savoury and sweet meals depth and complexity. Though pureed black garlic produces a rich umami paste ideal for marinades and sauces, whole cloves can be added to braises and stews. Some creative cooks even match it with chocolate or ice cream or include it into desserts. While its natural sweetness makes it a great accompaniment to caramelised foods, the soft texture makes it simple to mix into smooth sauces or compound butters. From Mediterranean to Modern American, its adaptability shows value as a cross-cultural component in many cuisines.
