Black Garlic And Bad Breath (Halitosis)

Black Garlic Adds Flavour, Nutrition but no Bad Breath (Halitosis)

Edmonton chef Sonny Sung has introduced black garlic to his menus.

Sung is using this exotic food item in three places on his new, light and healthy menu, specially designed for summer noshing in the restaurants where he works.

Minced with fava beans and truffle oil, black garlic stars as bruschetta on the appetizer lineup. It also shows up as pesto in a dish along with organic Alberta beef sirloin and potato gnocchi.

Sung has also created an entree of halibut poached in San Pellegrino mineral water that features a black garlic garnish.

Sung says black garlic hails from Korea and is rich in antioxidants.

It's created by fermenting regular garlic for one month under high heat. The process turns the garlic inside the bulb black, and at the same time, softens its sharp odour and strong flavour.

Black garlic is somewhat pasty in the mouth, and has a sweet and slightly pungent flavour that has been compared to balsamic vinegar.

Bonus: it doesn't leave that scary garlic taste in your mouth and on your breath afterwards.

Discover how I cured my nasty Bad Breath here.


Source - Canada.com - Don Mills, Ontario, Canada



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