Black Garlic

Name: Black garlic — ordinary garlic (Allium sativum) that has been aged for weeks under controlled heat and humidity until the cloves turn soft, sticky and black. It is not fermented, despite the common label, but changes through slow browning (Maillard) reactions.

Description

Aged garlic has long been used in Korea, Japan and Thailand, and black garlic became popular in Korean cooking and then in restaurants around the world in the 2000s. The garlic is kept at roughly 60 to 80°C and high humidity for several weeks, during which the cloves darken and sweeten, and the sharp, pungent bite of fresh garlic mellows completely.

The finished cloves have a soft, jelly-like texture and a rich, sweet, tangy flavour often compared to balsamic vinegar, molasses and tamarind, with none of the harshness or lingering garlic breath of raw garlic.

Main nutrition value

Black garlic keeps many of garlic's sulphur-containing compounds in altered forms, such as S-allylcysteine, and is notable for its antioxidant content, though it provides far less allicin than fresh garlic.

How best to be consumed

Black garlic is eaten as it is, or added to dishes for a sweet, savoury depth.

1. Eat the soft cloves whole as a snack, or spread on bread like a paste.
2. Mash into sauces, dressings, mayonnaise or butter for umami depth.
3. Add to risotto, pasta, stews, marinades and soups near the end of cooking.
4. Pair with cheese, red meat, mushrooms and dark chocolate.
5. Store in a cool, dry place or the fridge, as it is moist and keeps for months.

Overconsumption could cause…

Black garlic is milder than raw garlic, but still garlic.

1. Allergic reactions or skin irritation in a small number of people sensitive to alliums.
2. Bloating, gas or heartburn, since alliums contain fermentable carbohydrates (fructans) that bother many people with IBS.
3. Possible effects on blood clotting in large amounts, so people on blood-thinning medicines should ask a doctor.
4. A lot of sugars and calories if eaten in very large amounts, since the clove becomes sweet and sticky.

GroupsAllium VegetablesAllium (onion family)Fresh

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Wikipedia — Black garlic, used for origin, naming and history: https://en.wikipedia.org/wiki/Black_garlic