date:May 11, 2016
authentic flavor to Indian meat and vegetables.
Soft, sticky, chewy, with caramel-molasses-like flavor, black garlic offers a burst of umami like no other ingredient. It is fermented and aged to achieve its intriguing, intense, sweet-tart-savory goodness. While it may be eaten raw, it works especially well with rice, noodles, soup, dips, and dressings.
Curry leaf (from either the Murraya koenigii or Bergera koenigii trees) is not related to curry powder, which is a ground blend of a number of