Black Garlic

What Is Black Garlic?

Black garlic is a darkened, softened product made by holding fresh garlic under controlled heat and humidity for weeks. This process is a form of slow aging; the cloves take on a dark brown-black color and a soft, jelly-like texture.

The fresh garlic’s pungent, sharp flavor fades during this process and is replaced by a sweet, mild flavor reminiscent of molasses, balsamic vinegar, and plum molasses. It is a popular ingredient in gourmet cooking.

Black Garlic Nutrition

Since black garlic, like fresh garlic, is used in very small amounts, it contributes little energy; its flavor and some of its compounds change during aging. Its main value is the rich, sweetish, umami flavor it adds to dishes.

What Are the Benefits of Black Garlic?

Black garlic can be part of a balanced diet as an ingredient that adds depth and a sweetish umami flavor to dishes; its reduced pungency also makes it useful raw.

This information is general; black garlic is a food and is not a substitute for medical treatment.

How to Choose Black Garlic

Good black garlic cloves should be dark, soft and jelly-like but not watery, with a pleasant, sweetish aroma; avoid cloves that have dried out and hardened or smell sour.

• The cloves should be dark, soft, and jelly-like
• The aroma should be sweetish and balsamic, not sour
• Cloves that have dried out and hardened are undesirable

How to Store Black Garlic

Store black garlic with its skin on in a sealed container in a cool, dry place or in the refrigerator; because it is aged, it keeps longer than fresh garlic. Protect it from damp conditions.

Using Black Garlic in the Kitchen

Black garlic cloves can be crushed and used in sauces, marinades, salad dressings, spreads, and mezze; their soft texture makes them easy to spread on bread. They add a sweetish depth to meat dishes, pasta, and sauces.

How to Use Black Garlic

Peel the soft cloves and mash them with a fork, then stir them into sauces and marinades, or spread them directly on bread and crackers to make a mezze.

How to Make Black Garlic

Whole heads of fresh garlic are held at a low, steady temperature (for example, in a warm environment) for weeks, allowing them to darken and soften slowly; this is a lengthy process that requires patience at home.

Which Recipes Use Black Garlic?

Black garlic sauce, meat marinades, salad dressings, spread-style mezze, and pasta sauces are among its best-known uses.

Frequently Asked Questions

Why is black garlic black?

Natural browning reactions (similar to the Maillard reaction) that occur under heat and humidity over a long period turn garlic dark and give it a sweetish flavor.

Can black garlic be eaten raw?

Yes. Since its pungency fades, it can be eaten directly, spread on bread, or added to cold sauces.

What does black garlic taste like?

It has a sweetish, mild, intense umami flavor reminiscent of molasses, balsamic vinegar, and plum molasses.

Can black garlic be used instead of fresh garlic?

It does not serve the same purpose: it does not add pungency but instead adds a sweetish depth. It is therefore usually used in addition to fresh garlic or to add a different flavor.