Use anywhere you would use regular garlic.
Black garlic is a type of fermented garlic. The taste is sweet, smoky and syrupy with hints of balsamic vinegar or tamarind. This adds a deep, rich, long cooked, truffle, umami flavor to everything. Garlic is fermented 3-4 weeks, pulled from the paper and blended into a paste for easier use.
Suggested uses: Quick sautés, soups, salad dressing, potatoes, roasted veggies and potatoes or cauliflower.
