Garlic Ga Ga

We won’t be calling garlic the stinking rose for much longer. Not after its white bulbs are fermented and dried till this acrid root turns ‘black, sweet and molassy’.

We won’t be calling garlic the stinking rose for much longer. Not after its white bulbs are fermented and dried till this acrid root turns ‘black, sweet and molassy’.  This personality change makes it an ingredient that’s ready-to-marry with soups, meaty-mains and even desserts. Traditionally eaten for vigour and health in Korea and Japan, these black bulbs have now become a haute ingredient in the US and parts of Europe. You can spot them on Top Chef Season 5, where they’re paired with monkfish. Celeb chef Charlie Trotter’s taken to them and shoppers are raiding Whole Foods supermarkets for jet studs.

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Pramila N. Phatarphekar