What is the deal with black garlic?

What is the deal with black garlic?

A refresher: black garlic is what you get when you heat whole garlic cloves at ~60ºC for ~40 days in a relatively humid environment. The garlic turns black (or, very dark brown), becomes sweeter-tasting and more acidic, pliable and sticky, and lacks the pungency of fresh garlic, which is less of a “lack” per se and more of an opportunity to use the fruity, roasty, caramelized flavors in places where popping basically a whole clove of garlic would be not so nice. Black Garlic