— Paula Middlebrooks

So the black garlic that I have had has meant fermented. And, uh, and with that comes age and a lot of change, right? And, um, so it, it has this, uh, sweetness that emerges, um, uh, you know, along with a, uh, a garlic backdrop that it hangs onto. The texture is a little bit, um, softer, but still retains some firmness, just like a lot of fermented foods do. And, uh, you know, I have used it as a condiment, you know, so it'll be at the table with something. Um, but, you know, you might try to blend it in with a dressing that calls for fresh garlic and see how you like those results. Um, try incorporating it. Uh, uh, you know, gosh, you know, into whatever it is that it could be a, a stir fry. It could be a soup. Um, something where you're going to notice the, the, the different subtle flavors, you know, that come along with, uh, the black garlic. Again, I'm, I'm, I'm, what I'm thinking of is a fermented, uh, uh, variety here. If you're thinking about a fresh variety that's black, I'm unfamiliar with that. Um, but just try replacing garlic in some preparations where the garlic flavor is forward so you can notice the difference in, uh, that, that key ingredient that you're using there.