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Black garlic is derived from white when it matures under certain conditions.

Why black garlic?

In addition to color, black garlic differs in texture and -most importantly- in taste. With the maturation process, it turns from hard and silver to soft, sweet and with little acidity, while maintaining a light garlic aroma.

In the taste it becomes complex and interesting, as well as it produces tons of coffee, petimezi and licorice.

Thus, the taste it gives where it is added is completely different from that of ordinary garlic, with the only common being the well-known aftertaste of garlic, which in the case of black is very mild. Due to the mildness resulting from the maturation process and the conversion of the components from fat-soluble to water-soluble, digestion is easier, however it retains its properties in terms of regulating blood pressure. Another strong point is that it doesn’t smell like you eat it like white garlic.

The impressive thing about black garlic is that it goes just as well in both savory and sweet preparations! It is suitable for marinades, pasta, risotto, salad dressing, it goes into dip eg yogurt instead of white, but it is also uniquely combined with chocolate.