Garlic in a new hue: Black (source: The Philadelphia Inquirer)

Black garlic? Yes, indeed. It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days and packaged to sell for twice the price, but the taste is entirely different. You can eat it raw or cooked without experienc... (source: The Philadelphia Inquirer) - RSS feeds and Feed widget on Feedzilla.com
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