What is black garlic


Let us answer the following questions:

  • What is black garlic?
  • What exactly is black garlic and it use?

Black garlic is a deep brown-colored variety of aged garlic. Fermentation is the method of manufacturing, and it is during this process that some essential intermediate molecules of the Maillard reaction are created. It was first utilized in Asian cuisine as a food ingredient.

It’s manufactured by slowly heating whole garlic bulbs (Allium sativum) over a period of weeks, resulting in black cloves.

The flavor is sweet and syrupy, with undertones of tamarind or balsamic vinegar. The popularity of black garlic has grown around the world, and it is now a sought-after component in both home cooking and high-end cuisine.


What is Black Garlic?

Black garlic is fresh, white garlic that has been matured for an extended period of time (typically a month or more) by warming the garlic bulbs at roughly 140 to 190 F in high humidity until the cloves turn delicate and black in color.

Black garlic is a common component on restaurant menus, although it isn’t a new one. For millennia, it has been utilized for flavor and traditional medical uses, as well as in a range of Asian cuisines.

Simply speaking, black garlic is the result of maturing normal garlic bulbs for several weeks or months. To achieve its sticky stickiness, it needs to be kept at a constant temperature and humidity.

It’s a more delicate option than the raw bulb, with a softer, molasses-like flavor. What is the most enjoyable aspect? It’s adaptable and may be used in most recipes in place of ordinary garlic.

It looks great on a cheese platter, bruschetta, poultry meals, or even as a pizza topping. It also adds a special touch to a homemade vinaigrette. Keep in mind that its flavor is subtler, so sample as you go.

Making black garlic is less difficult than it is time-consuming. It can be matured for up to 60 days, but after three weeks, it will be ready to use.

There is a slew of do-it-yourself options. A fermenting box can be an excellent investment if you plan on preparing black garlic on a regular basis. However, if you don’t have any extra cookware, aging your bulbs in a slow cooker or rice cooker is the best option. The procedure is simple, but patience is required to attain the desired effect.

As an added caution, the strong garlic aroma will linger in your kitchen throughout the cooking process. When deciding where to put the cooker, consider the optimum location for minimizing odor.

The History of Black Garlic

Black garlic was created as a health product in Korea, and it is still regarded as such. It’s sometimes added to energy drinks, and it’s said to help people live longer in Thailand.

Black garlic is said to help fight illness, enhance immunity, and increase penile length and girth in Cambodia, and is recommended to be consumed first thing in the morning before breakfast. Production

Garlic heads are matured under particular circumstances of heat and humidity to produce black garlic.

Bulbs are stored in a humidity-controlled environment for 15 to 90 days (typically 85 percent, 70 degrees Celsius, 40 days) at temperatures ranging from 60 to 90 degrees Celsius (140 to 190 degrees Fahrenheit).

There are no chemicals, preservatives, or any type of burning in this product. Fresh garlic’s sharpness is lost due to the breakdown of enzymes.

The Maillard reaction, a chemical process that develops new flavor molecules responsible for the intense flavor of seared meat and fried onions, is thought to be helped by those conditions.

The cloves turn black and become sticky, like a date. In common garlic and black garlic, bacterial endophytes capable of fermentation and with a high heat tolerance have been discovered. These could be relevant to the development of black garlic.

Culinary applications

The garlic flavor in black garlic is softened to the point where it practically or completely vanishes depending on how long it is roasted. Its flavor is also influenced by the flavor of the fresh garlic used in its preparation.

Garlic with a higher sugar concentration has a gentler, caramel-like flavor, whereas garlic with a lower sugar content has a sharper, slightly more acidic flavor, comparable to tomato paste.

If the garlic was roasted for too long at too high a temperature or not long enough, burnt flavors may develop. During heating, the garlic turns black in color before the full range of its sweetness may develop.

Black garlic is delicious on its own, on bread, or in soups, sauces, mayonnaise, or just mixed into a veggie meal.

A vinaigrette can be made with black garlic, sherry vinegar, soy, neutral oil, and Dijon mustard. It becomes softer as the amount of water in it increases.

Black garlic, unlike the white garlic from which it is formed, has a very mild and subdued flavor that is readily overpowering.

To attain a similar level of intensity, a far larger amount of black garlic must be used in comparison to white garlic, due to its delicate and muted flavors. Furthermore, black garlic cannot be substituted for white garlic.

Fresh garlic must be added if a garlic flavor is wanted in addition to the flavor of black garlic.

Kneading a peeled clove between the fingers until its structure is totally broken down and then dissolving the resulting paste in a tiny amount of hot water is one way to release the delicate flavors of black garlic.

This results in a dark brown, coffee-colored suspension of fibrous black garlic particles suspended in a solution that retains the majority of the flavor, acidity, and sugar content of the garlic.

This liquid can then be added to items with a neutral flavor profile (such as mashed potatoes) to bring out the flavor of the black garlic.

In contemporary culture,

It was included in combating redfish on Iron Chef America, episode 11 of season 7 (on Food Network), and in a sauce accompanying monkfish on an episode of Top Chef New York (on Bravo).

Farmer Mark Botwright, the owner of the South West Garlic Farm, claimed to have developed a method for preserving garlic after discovering a 4000-year-old Korean recipe for “black garlic” in the United Kingdom, where it made its TV debut on the BBC’s Something for the Weekend cooking and lifestyle program in February 2009.

Bob and Linda’s entry in a cooking competition during a food festival is highlighted in the television show Bob’s Burgers, Season 5, Episode 5, “Best Burger,” which features black garlic as a crucial ingredient. The competition’s host refers to Bob’s “Bet It All On Black Garlic Burger” as the “Stupid Black Garlic Burger.”

In Episode 7 of Season 22 of French Top Chef, candidate Thomas Chisholm used it as a sauce for a dessert created with fall chanterelles.

Roasted garlic compared to black garlic

The terms “roasted garlic” and “black garlic” are not interchangeable.

As previously stated, black garlic is created by allowing garlic cloves to rest for weeks at a time over low heat. Roasted garlic is made by baking garlic at a high temperature for about an hour, or until it is very soft.

Tender and little sticky, black garlic bulbs are firm enough to slice or mince. They’re also slightly acidic and sweet, with savory, faint notes of the fresh garlic used in their preparation.

Garlic cloves that have been roasted have a sweet, caramelized flavor. They’re mushy and tender, and they’re easy to incorporate into salad dressings and mashed potatoes.

Varieties of Black Garlic

Black garlic whole bulbs are available in two varieties: multi-clove garlic and single-clove garlic.

The garlic in the multi-clove is most likely the same garlic you’re already familiar with. The skin separates each clove, which must be peeled.

Garlic with a single clove, commonly known as single-clove garlic, is smaller and spherical. When you cut into the bulb, there is no separation from the skins. It’s only a single huge spherical clove.

Techniques for Roasting Garlic

Under the same conditions, some black garlic is aged by yeast fermentation.

The Maillard reaction occurs when heat causes changes in the amino acids and sugars in garlic cloves throughout the aging process.

Black garlic gets its rich, acidic, molasses-like flavor and black color from this reaction.

(It’s a frequent misconception that black garlic is fermented; it isn’t.) Fermentation, defined as the chemical breakdown of a substance by bacteria, yeasts, or microorganisms, is a common process in the preparation of foods such as sauerkraut and beer.

The Maillard process, on the other hand, is responsible for the changes in color and flavor that occur in white garlic when it is turned into black garlic.

Black garlic cloves are perfect for adding to soups, stews, pastas, and sautéed vegetables and may be simply minced, smashed, or pureed.

What Is the Taste of Black Garlic?

Black garlic has a tangy flavor similar to tamarind or balsamic vinegar, as well as a moderate sweetness that tastes like rich molasses with the depth and umami undertones of soy sauce.

Its cloves are softer and stickier than fresh garlic. During the aging process, the cloves dry slightly, resulting in a slightly chewy but soft texture.

Where to Purchase?

Black garlic is commonly accessible in specialty supermarkets and health food stores, as well as online from large and small suppliers.

Black garlic, both aged and fermented, is available as entire bulbs, peeled cloves, puree, or dried and granulated.

If you wish to utilize black garlic in dishes like you would regular raw or roasted garlic, look for bulbs, cloves, or purees of black garlic. Smaller jars or packages containing two to five bulbs of black garlic are the most common in supermarkets.

An internet vendor is your best bet for buying black garlic in quantity. While you may manufacture black garlic at home by placing whole bulbs in a slow cooker or rice cooker on low, the garlic will take two to six weeks to fully develop.

How to Store  Black Garlic

Unpeeled black garlic bulbs can be stored whole in their containers at room temperature until ready to use. Once opened, store the package in the refrigerator until the best-by or use-by date has passed. In the refrigerator, black garlic can last up to one month.

Black garlic cloves, whole or diced, and purees should be stored in the refrigerator in airtight containers or glass jars and utilized by the date mentioned on the label.

Other varieties (such as granulated black garlic) should be stored according to packaging guidelines, but in general, they should be kept in an airtight container or jar in a cool, dry location.


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