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Ingredient to Watch: Black Garlic
What Is Black Garlic?
Black garlic, a naturally fermented ingredient used in Asian cuisines, has crossed into Mediterranean cooking as a naturally savory pairing for pasta, prosciutto, mushrooms, beans, seafood and more.
Why Black Garlic Is Trending
Dark, dramatic and undeniably eye-catching, “Italian nero” is making a statement on menus. Black garlic brings the cool look and umami bomb to pasta dishes, giving guests something to talk about—and a reason to come back.
According to third-party research firm Datassential, black garlic’s grown about 40% on menus nationwide over the last four years.
Why should we care?
Black garlic creates that “wow” factor in form and flavor to justify higher prices and stand out from the competition.
“I like to just slice it up and add it to my pasta dishes without any sauce because it stands out visually and people start asking, ‘What’s that?,’” says Food Fanatics Chef Franklin Dye. “When I tell people it’s black garlic, they’re intrigued because they love garlic, but this version is not as pungent—it’s very mild.”
How Do We Use Black Garlic?
Add pre-minced or mash whole black garlic into a paste for creamy sauces, risotto, aioli, compound butter or oil for dressings and drizzles.
“Black garlic pairs really nicely with pasta and seafood, especially shrimp and cod,” says Food Fanatics Chef Ben Reaves. “You can even dehydrate it and grind it into a powder to add color and a rich, umami flavor with a little sweetness like molasses to dishes.”