Black garlic is a caramelized product that has been traditionally used in Asia, but it’s now famous around the world.
Black garlic can be eaten raw or cooked, and it tastes like a cross between beef jerky and balsamic vinegar.
Black garlic has become increasingly popular in recent years, but what exactly is it?
In this blog post, we will go over what black garlic is and what it tastes like.
We’ll also discuss the health benefits of black garlic and how you can incorporate it into your diet!
What is Black Garlic?
One of the most recent and distinctive food trends, black garlic is a classic flavor that can be refined from regular dried cloves.
Making black garlic begins with standard aged bulbs, which are left to age for weeks or months before being turned into an edible product that many chefs swear by.
It requires strictly regulated temperature and humidity to achieve its sticky consistency; with a softer molasses-like flavor, it is more delicate than raw garlic clove, which can have an overpowering taste when eaten by itself or as part of a dish.
Black garlic is very versatile and is often used in complimenting other foods in a way that gives them an added dimension of flavor.
Chefs often incorporate black garlic into their dishes to get the best of both worlds, with a balance between sweet and savory flavors.
Is Black Garlic the Same as Aged Garlic? Process of Making Black Garlic?
According to Wikipedia, black garlic is a type of aged garlic resulting from the Maillard reaction or caramelization of sugars in garlic, which happens when heated.
The result is a sweet taste and deep brown color.
On the other hand, aging garlic requires placing whole heads or cloves of fresh garlic in a sealed jar or container and letting it sit for an extended period to allow enzymes from within those cloves to break down into intense flavors and aromas.
Traditionally, black garlic is derived from picking entire heads of garlic and aging them in a controlled environment.
Bulbs of garlic are kept in a humidity-controlled environment from 80 to 90% at temperatures that range from 60 to 90 °C (140 to 190 °F) for 15 to 90 days.
So which is better?
Black garlic has a mellow, sweet flavor with hints of caramel.
It’s slightly softer and more pliable than fresh garlic cloves due to its high moisture content (about 15% by weight) after it’s been aged for about two months.
Aged Garlic, on the other hand, can be bitter and intense with more robust flavors that make them ideal as an ingredient in dishes where you want to punch up the taste like sauces or marinades.
Is Black Garlic Good for You?
Black garlic has been gaining popularity in recent years as a food trend.
There are no studies yet that have been done on whether eating black garlic itself offers health benefits beyond what we find in regular garlic.
However, because it is fermented and preserves the nutrients in garlic better than baking or boiling does, many people believe that black garlic has more health benefits for you than just eating non-fermented whole cloves of garlic would offer.
Studies have been done on whether consuming “black” food can reduce cancer risk when eaten regularly over time (source).
These include black pepper and other spices like turmeric and onion powder which are common ingredients in Indian cooking.
These studies found a reduction of some cancers such as prostate or colorectal cancer with increased consumption rates (though not all).
This type of garlic is rich in antioxidants like allicin, and they are more concentrated because the fermentation process intensifies them.
This active compound has been found to have anti-inflammatory and antibiotic qualities.
It’s also rich in vitamin B6, which helps maintain blood sugar levels and may reduce the risk of heart disease.
The fermentation process breaks down the sugars found in fresh garlic, making it easier on your stomach if you have issues digesting sugar.
What Does Black Garlic Taste Like?
The fermentation process creates a black color and offers up an exciting flavor to this garlic.
It is not for the faint of heart, but many food critics have praised it as having a more potent taste than white or regular garlic.
The flavor depends on how long you ferment your cloves; shorter periods will give you earthy flavors, more extended periods will make your garlic sweet and mellow.
Some people say that black garlic offers the umami flavor of regular garlic with less heat (albeit still quite spicy).
Others compare it to a mild balsamic vinegar or licorice-flavored jelly bean with a kick.
The fermentation process also creates S-Allycysteine compounds that offer health benefits for cancer risks or diabetes.
It can be eaten raw in salads mixed with dressings like lemon juice, olive oil, and vinegar; it can also add flavor to other dishes such as pasta sauces, soups, or even omelets.
Is Black Garlic Sweet? Does Black Garlic Taste Burnt?
Black garlic has a more pungent taste than white garlic and is often used in sauces, dressings, or other dishes requiring an extra punch.
Black Garlic does not have much of the sulfurous bitterness found in regular garlic because it’s been fermented at high temperatures for more extended periods; this produces sweeter flavors without being too sharp on the tongue.
People like black garlic because it tastes better than other garlic.
The flavor is made from a chemical reaction called the Maillard reaction. There are no additives or preservatives found in the garlic.
How to Use Black Garlic in Recipes?
As mentioned, black garlic is delicious and can be used in a wide variety of recipes. It is an excellent substitute for onion and garlic.
Used sparingly, it can bring an earthy and umami flavor to a dish without overpowering any other ingredients.
It is best to add black garlic during the last few minutes of cooking to avoid overcooking it and making it too soft.
In addition, there are many different ways to prepare black garlic, including roasting, braising, grilling, pan-frying, and sautéing, which all bring great flavors from other ingredients into the mix.
Black garlic goes well with rich dishes, such as red meat or strong cheeses like blue cheese or goat cheese.
You can add black garlic to a stir fry or pasta dish, and it will lend an earthy sweetness.
Chefs also use black garlic to create various sauces, such as balsamic vinegar and honey for sweet dishes or butter sauce with white wine and shallots for savory dishes.
It can also be used in sauces for steak, chicken dishes, beef stew, vegetable soup, or pork chops.
Due to its health benefits, more and more people are using it to replace traditional garlic and onion.
Is Black Garlic Expensive?
The process of making black garlic can take up to four months, adding significantly to the cost.
However, the increased cost of black garlic is more than worth it because the flavor and health benefits are tremendous.
The additional expense of Black Garlic is well worth the long-term savings!
Compared to other foods that are high in sodium or fat, black garlic is a healthier option.
Eating a healthy diet is so essential for our health that we should pay for more nutritious foods.
The price of black garlic may vary depending on the region. It’s more expensive than regular garlic, but the health benefits and flavor make it worth every cent.
Where to Buy Black Garlic?
You can purchase black garlic from most grocery stores or online retailers such as Amazon.
Some stores also offer fresh garlic cloves that can be bought and fermented at home – though it’s recommended to purchase from a trusted company that will take care of fermentation for you.
Make sure to check the ingredients list to ensure that black garlic is on it. If not, then you can’t be sure if what they’re selling is black garlic or just regular garlic that’s been dyed black.
Some stores offer pre-made dishes using this delicious ingredient, but the best way to enjoy it is in its purest form.
Here are some of the best brands for black garlic: RioRand, Jacobsen Salt Co., Mikuni Wild Harvest.
Some of the best stores to buy black garlic are Whole Foods, Trader Joe’s, and Amazon.
To sum up, black garlic is a product that has many positives.
It is fermented for three months with all of its nutrients intact, and no sugar or preservatives are added to the process.
Black garlic adds a rich, deep flavor that can go with almost anything.
However, some people may not like the taste of Black Garlic, but if they give it a try, there is no doubt that their health will benefit.