Black Garlic whist seasoning

Black garlic, this delicacy, is obtained through a slow fermentation process. Fresh garlic bulbs are left in a humid environment for thirty days and then oxidized for another forty-five days. This results in soft, black cloves that contain twice the antioxidants of fresh garlic. Not bad, right?

Rich in phosphorus, protein, and calcium, black garlic is an excellent food that reduces fatigue and prevents cellular aging. A true cure-all, like white garlic, for treating infections and toothache, black garlic is an extremely effective natural antibiotic. Its less pungent odor and sweeter flavor than white garlic, with a licorice-like aftertaste, make black garlic an ideal ingredient in the kitchen for sautéed dishes, risottos, bruschetta, and pasta sauces. So go ahead and get creative with black garlic!