After all these years of using regular (white) garlic, reading about black garlic took me by surprise (bordering on shock even)! It managed to pique my curiosity……and i did some googling about it. Being touted ad the new ‘It’ ingredient, it’s nothing but garlic that’s fermented for a month using a process that gives it a sweet-n-savoury, complex, tangy taste and a chewy texture. What’s more, it’s said to have positive health effects and comes without the pungency that leads to bad breath. That’s a huge bonus i think! Having originated in Korea, it’s now supposed to be the flavour of the seaon in the US! I’m intrigued……..now i just need to get my hands on some!