Black garlic has a mild, sweet, and syrupy taste with a molasses undertone and nuances of tamarind and soy sauce. Black garlic is not its own garlic variety. Black garlic is a common garlic that is placed in a curing process involving heat and humidity over a month-long period using specially designed machines and environmentally controlled temperatures. These designed conditions also allow for the Maillard reaction.
Black garlic can be consumed raw and used in cooked applications such as roasting, sautéing, and baking. It is an ideal ingredient for making rich and complex purees, dressings, rubs, marinades, and sauces. Black garlic can be roasted and spread on bread as a sweet topping.