Beautifully pungent stuff! If you’ve not tried smoked garlic before, you are in for a treat. This is a full flavoured product. You can make a little go a long way. Try using whole cloves of it in casseroles or around roast dishes.
When garlic is smoked the cloves can soften a little and turn a lovely buttery yellow. The smoking process forces some of the natural sugars in the garlic cloves to bead on the surface of the clove, under the papery skin, becoming sticky, tacky and sweet. You can use these cloves wherever you’d use raw garlic; the whole bulb is also exceptionally good roasted.
Your Basket (0)