Black garlic is a type of garlic that is dark brown or black in color. It is made using regular garlic that is heated on very low heat for a long period of time. Black garlic does not have the raw, pungent flavor of regular raw garlic. Instead, it has a sweet, mellow, subtle flavor and a soft, sticky, jam-like texture. It can be used in a wide variety of dishes and is also reputed to be healthier than regular garlic because it contains more antioxidants.
How Black Garlic Is Made
Black garlic can be made using whole heads of garlic or individual garlic cloves that have been separated. The garlic is then aged in a controlled environment comprising approximately 80 to 90% humidity and at low temperature ranging from 140 to 190 degrees Fahrenheit. This aging process takes anywhere from 15 to 90 days, depending on the temperature and humidity levels.
Nothing is added to the garlic, not even salt. The garlic is left to age slowly and it turns dark because of a chemical process called a maillard reaction, much like when marshmallows are toasted. This breaks down the compounds in raw garlic and creates new, intricate and complex flavors that many people fall in love with.
History of Black Garlic
Black garlic was initially invented in Korea centuries ago when garlic was left to age at low temperatures for several weeks. This preserved the garlic and made it last a long time. It also has a long history in Thailand. It has a much shorter history in the west where it gained recent popularity and is currently used by numerous top chefs as well as many home cooks.
Health Benefits of Black Garlic
Besides being delicious and possessing complex flavors that many people love, black garlic is also reputed to have numerous health benefits. Here are just some of them as listed in popular medical journals and web sites:
- Boosts immunity and helps fight infections
- Reduces inflammation
- Improves heart health
- Helps protect the body against some cancers
- Reduces and helps to control blood sugar
- Improves brain health
- Helps to protect the health of the liver
- Reduces blood pressure
Culinary Uses of Black Garlic
Black garlic can be used in a wide variety of dishes and cuisines. In short, it can be used in place of regular garlic, and it does not have to be cooked since it already has a subtle flavor, unlike raw garlic. It can be used to flavor various oils, used in Asian noodle dishes, added whole or sliced to Korean stewed dishes, combined with gochujang to make a spicy garlic sauce, mixed with miso paste to make a dressing, added whole to ramen, blended into a teriyaki sauce, mashed into a paste and added to tofu, and so much more. It also can be used in many non Asian dishes. You are only limited by your culinary imagination.
Where to Buy Black Garlic
Black garlic can be a little difficult to find in many cities and is often sold at gourmet markets or upscale grocery stores in the west. It can be expensive because of the time required to make it. We tried a few brands sold on Amazon and love the one listed below. Not only is it much cheaper than other brands, it also is organic and has a wonderfully mellow, slightly sweet, and complex flavor. It is the only brand of black garlic that we currently buy and we think you’ll love it, too.
Our Favorite Black Garlic
Polar USDA Organic Black Garlic
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