With a unique flavor profile, black garlic is gaining popularity in the culinary world.

New Classic

Black garlic was featured as part of Chicago-based Datassential’s “New Classics” food and flavor trends of the year. According to the organization’s “2024 Food Trends” report, 50% of consumers are interested in trying black garlic.

Black garlic heavily skews toward fine dining, according to Datassential. Fine-dining menus cite the item as an ingredient more frequently than other segments. In terms of cuisine, Japanese restaurants are the top restaurant type to offer black garlic, with 10% of Japanese restaurants featuring it on menus. 

Characteristics

Executive chef Sezer Deniz of Area 31 within Kimpton EPIC Hotel Miami notes that black garlic’s unique flavor profile and potential health benefits are two reasons for its growing popularity in the culinary world.

“Its flavor profiles are umami and tangy since it’s fermented and has a smoother texture, unlike raw garlic. Also, black garlic has a mellow caramel sweetness due to this fermentation process,” Deniz says. “Another reason for its popularity is its versatility for use in sauces, marinades and desserts. The darker color provides a sophisticated presentation to elevate dishes, especially on lighter-colored plates.” He adds that the fermentation process helps garlic increase antioxidants and compounds that may support cardiovascular health and boost immunity. 

Concept Close-Up

Nightingale

Minneapolis

Established in 2012, Nightingale was founded by husband-and-wife team Jasha Johnston, who runs the bar and front of the house, and Carrie McCabe-Johnston, who serves as head chef. Known for staying open until the wee hour of 1:00 a.m., the 70-seat restaurant seeks to present a hyper-seasonal menu. 

While menus tend to change every few months for that reason, there are staple items as well. “One of our staples is grilled octopus with black garlic puree, pineapple and pickled shishitos,” McCabe-Johnston says. “It came on the menu about nine months after we opened.”

The black garlic simmers with water, then staff add glucose as a sweetener. “We also use black garlic to boost up sauces as it adds a depth of flavor and character to dishes,” McCabe-Johnston says. The restaurant currently includes black garlic in its salsa macha, which is not traditionally made with the ingredient. She notes that the black garlic provides a unique twist and adds that its fermentation process brings out notes of soy, balsamic and molasses. “You can’t get these flavor notes from any other ingredient,” she says. “It does a great job on our octopus as black garlic is the backbone on the acidity of pineapple and pickles.”

Nightingale has also served bread with black garlic butter. “Any time garlic is called for in a recipe, you can substitute or include black garlic to change the flavor, like with vinaigrette or hollandaise sauce,” McCabe-Johnston says.