Garlic’s Dark Side

Sticky like tar with a molasses-like sweetness and a gentle funk, black garlic bears only passing resemblance to white garlic, despite the fact that it’s the same plant. Black garlic is simply white garlic that’s been cured for several weeks in moist, gentle heat. The process breaks down the enzymes that give raw garlic its sting, turning the cloves the color of wet asphalt along the way. 

In the Sun Basket test kitchen, our chefs nerd-out on black garlic, adding it to mayonnaise to serve with our Pork Katsu, toasting it in oil to balance the bright green flavors in our Emerald Cod Chowder with Wilted Greens, and boosting the umami in our Kale-Butternut Squash and Italian Sausage Soup. 

Our dietitians like it, too, as black garlic has double the antioxidants of regular garlic, and is a good source of magnesium, calcium, phosphorus, selenium, vitamin B6, and vitamin C.