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(EAST LANSING, MICH.) You may have seen black garlic appear more frequently in grocery stores, restaurants and online recipes over the past few years. Many chefs and food writers describe it as a unique and deeply flavored ingredient. So what is black garlic, and how is it made?

I noticed a growing curiosity about black garlic firsthand while presenting my food science research at a showcase at Michigan State University. Several people asked me basic questions about black garlic, like how it is made and what sets it apart from regular garlic. The ingredient’s growing popularity reflects a broader interest in foods that offer both distinctive flavor and potential health benefits.

Originally published on theconversation.com, part of the BLOX Digital Content Exchange.