Whole pods: in cooking, this is a fairly rare way to use it, because it is not a product that is infused, that would be to spoil it.
On the other hand, you can serve your dish, and add a whole pod to your guests' plates, which everyone can use at their convenience.
Sliced pods: classic use in cooking, the very thin slices are used to enhance all dishes.
Crushed cloves: pressed like traditional garlic, this is the ideal way to use it in liquid preparations: vinaigrettes, sauces, marinades, stews, etc.
Its use in savory cooking
Garlic is the most used condiment in France with dried onion, so know that you can use black garlic cloves in the same way as white garlic cloves .
It can be used whole, chopped or pressed and added to your recipes to provide a more complex and fine flavor than traditional garlic.
Personally, I love it plain, just cut into slices or crushed on a slice of toasted and buttered bread to accompany my main course or an aperitif.
Example of spread: crushed bulack garlic on toasted bread, with salted butter or olive oil, fleur de sel and pepper
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