Black Garlic Balsamic Iranian scholar Alireza Taghdarreh speaks

Iranian scholar Alireza Taghdarreh speaks to his experience of translating Emerson’s “Nature” into Farsi

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Black Garlic Balsamic Iranian scholar Alireza Taghdarreh speaksThis jack of all trades ferment is like a traditional aged balsamic vinegar with a unique black garlic character. Blackened local garlic bulbs are fermented and reduced to a syrupy vinegar thats infused with roasted foraged persimmons, local bitter lemons, and roasted kombu to build additional layers of flavor. Use just like balsamic vinegar, especially with: Red meat, poultry, game, and tofu Soft cheeses Bread and olive oil Green onions and spring