The Black Pearl of the Kitchen
On a blank wooden board lie four bulbs of dried garlic, their skin brittle and papery, like a reminder of their original state. One of the bulbs has been cut, revealing the secrets of the ripening process: deep black cloves with a glossy, soft texture. Months of fermentation have transformed this garlic from sharp and tangy to subtly sweet and rich in umami.
Black garlic is a favourite ingredient in East Asian cuisine, prized for its complex flavour reminiscent of balsamic, liquorice and ripened plums. It is a natural flavour enhancer that gives dishes a deep, savoury dimension without being overwhelming. The cloves are soft and spreadable, perfect for marinades, sauces or as a surprising accent in haute cuisine.
This close-up captures not only the texture and colour, but also the story of transformation-from an ordinary garlic bulb to a sophisticated culinary ingredient. Its combination of simplicity and complexity makes black garlic a true gem in the kitchen, a symbol of patience and craft.
Arnold van West - Visual Storyteller in Hospitality
After my hotel school education, my career began as a food manager on cruise ships in the Caribbean. The international cuisine, vibrant atmosphere and visual splendour of the hospitality world always attracted me. Back in the Netherlands, I decided to..
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