What Is Black Garlic? A Guide to This Unique Ingredient
By Lisa Bot | Published 25 September 2024
What Is Black Garlic?
Black garlic is a type of aged garlic that turns black through a process of controlled heating and humidity over several weeks.
It’s not a new discovery — black garlic has been used in Asian cooking for centuries. The process it goes through changes the garlic’s flavour, making it milder, slightly sweet, and rich in umami.
This unique ingredient has been gaining popularity in recent years for its distinct taste and potential health benefits.
How Is Black Garlic Made?
Making black garlic is a slow process. Fresh garlic bulbs are kept in a warm, humid environment, usually between 60°C and 90°C, for several weeks.
Unlike roasting or cooking, the garlic isn’t exposed to direct heat. Instead, it undergoes a Maillard reaction, which gives the cloves their deep black colour and sticky, soft texture.
The garlic’s sharpness fades during this process, leaving behind a mellow, sweet taste.
Black Garlic vs. Fresh Garlic: What’s the Difference?
Black garlic and fresh garlic might start the same, but they’re quite different by the end.
Fresh garlic has a strong, pungent taste and a crisp texture.
On the other hand, black garlic has a softer, almost chewy texture with a complex flavour profile that combines sweetness, hints of balsamic vinegar, and a mild savoury taste.
Fresh garlic is also known for its strong smell, while black garlic’s odour is much less intense and doesn’t cause “garlic breath” like fresh garlic can.
Nutritional Benefits of Black Garlic
Black garlic isn’t just known for its taste; it’s also rich in antioxidants. These antioxidants can help reduce inflammation, support heart health, and even have potential anti-cancer properties.
While black garlic contains less allicin (the compound responsible for fresh garlic’s health benefits), it has more S-allylcysteine, which helps your body absorb the nutrients better.
Some studies suggest that black garlic can help regulate blood sugar levels, support brain health, and improve liver function. However, more research is still needed to fully confirm these benefits.
How To Use Black Garlic in Cooking
Black garlic is very versatile and can be used in a wide range of dishes. You can spread it on toast, blend it into sauces, or mix it into dressings. It pairs well with both savoury and sweet dishes, and you can add it to anything from soups to desserts.
It’s often used as a topping for pizzas, mixed into mashed potatoes, or even blended into hummus for a unique twist. Because of its mild taste, black garlic works well as a substitute for fresh garlic in recipes where you want a softer, more balanced garlic flavour.
Popular Culinary Uses for Black Garlic
Here are some common ways people use black garlic in their cooking:
- Spread: Spread it on bread like you would with roasted garlic.
- Marinades and Dressings: Blend it into marinades or salad dressings for a deep, rich flavour.
- Toppings: Use it as a topping for pizzas, stir-fries, or grilled meats.
- Dips: Add it to dips like hummus or aioli for a twist on traditional flavours.
- Stews and Soups: Stir it into soups or stews towards the end of cooking for a subtle umami boost.
Check out some of the restaurants in Sydney where I've eaten black garlic:
Where To Buy Black Garlic
You can find black garlic at speciality food stores, Asian grocers, and even some supermarkets. It’s also widely available online.
Black garlic is sold in various forms, including whole bulbs, peeled cloves, purees, and powders. Prices can vary depending on where you buy it and whether it’s organic.
Storing Black Garlic
Storing black garlic is simple.
Whole bulbs should be kept in an airtight container in a cool, dry place, where they can last up to three months. Once peeled, the cloves should be stored in the fridge and used within a week or two.
You can also freeze black garlic to extend its shelf life, which is especially useful if you buy it in bulk.
Frequently Asked Questions
Is black garlic fermented?
Yes, black garlic is sometimes referred to as fermented garlic, but it’s technically aged rather than fermented in the traditional sense. The process involves controlled heat and humidity, not the microbial activity usually associated with fermentation.
What does black garlic taste like?
Black garlic has a mild, sweet flavour with notes of molasses, balsamic vinegar, and tamarind. It’s less sharp than fresh garlic and has a rich umami taste.
How is black garlic different from roasted garlic?
While both black garlic and roasted garlic are softer and sweeter than fresh garlic, black garlic has a more complex flavour and a sticky texture. The process to make black garlic is also much longer and doesn’t involve high heat.
Can I make black garlic at home?
Yes, you can make black garlic at home using a rice cooker or slow cooker. It requires keeping the garlic warm for 2-3 weeks without opening the lid. While it’s a lengthy process, the result is worth it for those who enjoy experimenting in the kitchen.
Final Thoughts
Black garlic is a unique ingredient that’s worth trying if you’re looking to add depth and complexity to your cooking.
With its mild, sweet flavour and numerous potential health benefits, it’s a versatile addition to many dishes.
Whether you’re spreading it on toast, mixing it into a marinade, or simply enjoying it on its own, black garlic offers something different that can take your meals to the next level.
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