So, what is "Black Elephant Garlic"?
It’s usually elephant garlic that has been aged or fermented using the black garlic process. That gives you:
The larger cloves and milder base flavor of elephant garlic
The deep black color, soft texture, and sweet-savory flavor of black garlic
Uses of Black Elephant Garlic
Smeared on bread or crackers
Added to sauces or marinades for depth
Used as a topping on meat, fish, or vegetables
Incorporated into salad dressings
Eaten straight as a health supplement (rich in antioxidants)
These items are made to order.
Storing (in a tight air seal bag)
Dark cool area - couple of weeks
Fridge - up to 6 months
Freezer - up to a year
200 grams for $40
usually around 20 big cloves
Black Garlic 200 grams (Made to order)
Regular garlic is already known for its immune system benefits, and that also translate with black garlic. In fact, black garlic can make the regular garlic more beneficial to the health, so it’s worth using both in your cooking.
Black garlic is a raw garlic that has been aged under controlled high-temperature, high-humidity conditions for several weeks
In addition to having black cloves, black garlic has a milder flavor and a more delicate, sticky consistency than raw garlic
Black garlic also offers a number of health benefits that may outweigh those of regular garlic, which hasn’t been aged.
Black garlic has a milder, sweeter flavor compared to that of raw garlic. You can add it to pastas, soups, or stir fries; blend it into oils; or mix it into dips and sauces.