Black garlic is regular garlic that has been fermented on low heat for several weeks. The cloves turn black and become soft, and the smell mellows to a molasses/soy sauce scent. The taste of black garlic is distinct from regular garlic, tangy and nutty.
You can add black garlic to both sweet and savory dishes.
This black garlic powder takes several weeks to produce. We start by filling a garlic fermenter with garlic bulbs and let it sit for 14 days. After two weeks we peel the garlic, which is rather soft and sticky. Once peeled, the black garlic goes into the dehydrator for as long as 48 hours until it is dry enough to grind into powder.