“If a raisin wanted to be garlic, that’s black garlic.”

Black garlic is a type of aged garlic whose browning is attributable to Maillard Reaction rather than caramelization. First used as a food ingredient in Asian cuisine, it is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.

It’s kind of like “black magic.” In fact, that’s what we call it at home.

It’s divine.
It’s like a raisin, fig, date, with ultra umami combination – subtly sweet, subtly garlic, and subtly “Asian.”

And, for someone who is allergic to garlic, it’s a GODSEND!

Black Magic Cookies are coming next.

For now, it’s Black Garlic Cracked Pepper Bread.

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Black Garlic Cracked Pepper Bread

1 recipe Ancient Sourdough Bread
1 head black garlic, peeled and finely chopped
2 tsp. freshly cracked black pepper

Follow the instructions for the Ancient Sourdough Bread, stirring in the sweet garlic and pepper.

You won’t be sorry.