Black garlic

Black garlic is a type of food which is made by heating whole bulbs of garlic over the course of several weeks. It was first used as a food ingredient in Asian cuisine.^[1] The taste is sweet and syrupy with hints of balsamic vinegar^[2] or tamarind.^[3] Black garlic's popularity has spread to the United States because it has become a sought-after ingredient used in high-end cuisine. The ornamental plant Allium nigrum is commonly called black garlic.

Sources

↑ "Black Garlic Benefits". www.blackgarlic.com.sg. Archived from the original on 2015-11-18. Retrieved 2015-11-16. {{cite web}}: More than one of |archivedate= and |archive-date= specified (help); More than one of |archiveurl= and |archive-url= specified (help)
↑ Pollack, Stefani (2008-11-20). "Black Garlic is Garlic, But Better". Slashfood. Archived from the original on 2012-10-03. Retrieved 2009-03-01.
↑ Nichols, Rick (2008-12-11). "Live and in person, the food bloggers munch". Philadelphia Inquirer. p. F1.

[1] "Black Garlic Benefits". www.blackgarlic.com.sg. Archived from the original on 2015-11-18. Retrieved 2015-11-16. {{cite web}}: More than one of |archivedate= and |archive-date= specified (help); More than one of |archiveurl= and |archive-url= specified (help)

[2] Pollack, Stefani (2008-11-20). "Black Garlic is Garlic, But Better". Slashfood. Archived from the original on 2012-10-03. Retrieved 2009-03-01.

[3] Nichols, Rick (2008-12-11). "Live and in person, the food bloggers munch". Philadelphia Inquirer. p. F1.

[1]

[2]

[3]