Black Garlic.
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What Is Black Garlic and How Is It Made?
Have you ever heard of black garlic? It’s not a different variety of garlic; rather, it is simply traditional, white garlic that has been aged under high temperatures and high humidity. Black garlic has been consumed for centuries in Korea, Japan, and Thailand. High-end chefs have begun using it in the last two decades or so in sauces, dressings, and marinades, as well as a flavoring agent for chicken, fish, or soup.
Why Black Garlic Turns Dark: The Science Behind Black Garlic Aging
Black garlic’s transformation is driven by enzymatic browning and the Maillard reaction. The Maillard reaction occurs when reducing sugars react with amino acids under heat, creating complex flavors and darker colors. This same reaction is what gives baked goods their golden-brown color.
In garlic, the aging process yields a mild flavor with a soft, sticky, chewy texture. The taste is sweet, tangy, and rich. The slow, high-heat aging and controlled humidity for months on end allow the garlic to transform without drying out or burning.
Many people find it less offensive in smell than white garlic, and this is because the fermentation process reduces the content of allicin, which is the compound responsible for garlic’s distinct odor.
How to Use Black Garlic in Cooking for Flavor and Depth
Black garlic is sold at some select grocery stores and specialty food stores. Give it a try in your next sauce or eat it right on top of a burger or pizza for a deep, savory flavor!
Sources
- Kimura, Shunsuke, et al. “Black Garlic: A Critical Review of Its Production, Bioactivity, and Application.” Journal of Food and Drug Analysis, U.S. National Library of Medicine, Jan. 2017, pmc.ncbi.nlm.nih.gov/articles/PMC9333422/.
- Pandey, Janhvi. “What Is Black Garlic?” OSU Extension Service, Oregon State University Extension Service, 18 Oct. 2024, extension.oregonstate.edu/ask-extension/featured/what-black-garlic.
