When it comes to garlic, you either love it or hate it — there’s no in-between. Even so, these pearly white bulbs have been a part of culinary and medical traditions around the world, used to boost both heart health and flavour in a piquant dish. Now, their inky black versions are stepping up to steal the limelight. And for good reason.

Black garlic was first made in Korea inside a rice cooker, over a period of 60 days. While its true origins may be the stuff of urban legend, what stands is that black garlic is fresh garlic aged in a special  60°C environment, until it turns black and sticky like an Arabian date. In such a dank space, the enzymes present in garlic break down, ridding it of its sharp flavour and turning it almost sweet and earthy. The result? A handful of glossy black bulbs that some liken to the velvety taste of tamarind, the mellowness of balsamic vinegar or even the richness of caramel. 

Enamoured by its umami essence, chefs at restaurants across the globe have been thinly slicing this superfood over salads, rubbing it into steaks or powdering it to use as the perfect seasoning for pretty much everything. Less pungent and more spreadable, black garlic can be perfectly smeared on toast or rubbed into meat and fish. Alternately, pair it with cheese and crackers or lay pan-fried slices atop your pasta for a delectable feast.