Black Garlic Syrup
Another Turkeywoods Farm original!
Black garlic is often referred to as “fermented” garlic, but this is not quite correct. It is produced through a low-heat aging process that can take several weeks, depending on the temperature. During aging, raw, biting garlic cloves undergo a chemical transformation known as the Maillard reaction, developing their characteristic dark color, subtle sweetness, and rich, savory flavor.
Timing is critical. A sweet spot in the aging process produces a savory, satisfyingly chewy delicacy somewhat reminiscent of soft licorice. Aged too long, black garlic can become bitter and unpalatable; stopped too soon, it retains the sharp flavor of raw garlic. Properly aged black garlic is subtly sweet and pleasantly chewy, without the pungent garlic flavor and aroma associated with fresh cloves. We have carefully refined our process to consistently produce black garlic at just the right stage of aging.
To make our syrup, we steep the aged black garlic cloves in hot water and filter the resulting dark, flavorful infusion. We then blend it with sugar to approximately 67% sugar content, similar to maple syrup. The finished product is a slightly thicker syrup, with a rich consistency that makes it especially well suited for drizzling and glazing.
Black Garlic Syrup makes an unusual and delicious breakfast or dessert syrup and pairs especially well with vanilla ice cream. It's also remarkably versatile in the kitchen. Try it as a glaze for ribs, drizzle it over roasted or broiled vegetables, or combine it with vinegar and olive oil for a distinctive salad dressing.
What does it taste like? It's difficult to describe—and that's part of what makes it interesting. The flavor is subtly sweet and savory, with umami notes, hints of molasses, and a character reminiscent of shiitake mushrooms.
Thank you for considering another original product from Turkeywoods Farm.