Tag: black garlic

Black is the new black – for garlic

The process of creating black garlic involves precise temperature and climate controls for around six weeks, and transform garlic into a unique umami sensation. Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese (うま味?), umami can be translated as “pleasant savory …

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