Black garlic is a unique ingredient made by fermenting regular garlic over a period of weeks to months under controlled conditions of low heat (typically 140–170°F or 60–76°C) and high humidity. This process transforms the garlic's flavor, texture, and appearance, creating a product that is rich, sweet, and umami-packed, with a soft, almost jelly-like consistency. It has become a popular ingredient in gourmet cooking for its depth of flavor and versatility.
Characteristics of Black Garlic
- Flavor Profile:
- Sweet and savory, with notes of molasses, tamarind, and balsamic vinegar.
- Lacks the sharp, pungent bite of raw garlic.
- Packed with umami, making it a natural flavor enhancer.
- Texture:
- Soft, chewy, and spreadable.
- Almost paste-like, depending on the level of fermentation.
- Appearance:
- Jet black cloves encased in their original papery skins.
- Looks slightly shriveled compared to fresh garlic.
Health Benefits
Black garlic is rich in antioxidants and may have additional health benefits compared to regular garlic:
- Contains S-allyl-cysteine (a water-soluble compound) that supports heart health.
- Easier on the stomach and milder in taste for those sensitive to raw garlic.
- May have anti-inflammatory and immune-boosting properties.
How Black Garlic is Made
- Whole garlic bulbs are placed in a fermentation chamber or slow cooker.
- They are kept at a constant low temperature and high humidity for 3–4 weeks or longer.
- During this time, the Maillard reaction (not actual fermentation) occurs, breaking down sugars and amino acids to create its dark color and caramelized flavor.
How to Use Black Garlic in Cooking
- Spreads and Sauces:
- Mash into a paste and spread on toast, crackers, or mix into butter for a compound butter.
- Blend into salad dressings, dips, or aioli.