Black garlic is an aged form of garlic where garlic cloves are cooked at a low temperature and high humidity in an oven for a period of weeks to a month. You will frequently hear that back garlic is fermented. This is not true. If yeast or another microorganism is added, the process of fermentation is done.
In truth, what happens is that the garlic undergoes the Maillard reaction which is a chemical reaction between the sugars and amino acids in the garlic where new flavour molecules are created. Black Garlic. The cloves turn black during this process and become more tender. A completely normal process and this is what will happen as sugars convert and the allicin (the chemical responsible for garlic's pungent flavour) breaks down. Below are two examples that show both yeast fermentation and the Maillard reaction.
Origin of Black Garlic
Black Garlic was first produced thousands of years ago in Asian countries and used for its health benefits. It has finally made its way into our kitchens. But today, it is greatly desired by international gourmet foodies for its extraordinary flavour described as tasting like a cross between balsamic vinegar, molasses and sun-kissed garlic some have also gone so far enough to call it a superfood.
There are now a handful of black garlic producers in Australia.
We at Black Garlic & Co., are an artisan small-batch producer of black garlic and award-winning black garlic products from Western Australia. Our organic garlic comes from the Margaret River Region located in the southwest of Western Australia. This is a region known for its environment as it is a clean, green and safe setting for agricultural development and investment in agribusiness and agritourism.
See our range of Black Garlic Products here.
How To Use Black Garlic and Why You Should Be Using It!
There are two main reasons to use black garlic:
Distinct, Tasty Profile: Black garlic is not your ordinary garlic – it has a multifaceted taste that is hard to explain. So is milder, fruity, and less harsh, with notes of molasses, tamarind, balsamic vinegar, liquorice, and even dark, fruit wine. Most people have a love for garlic and will use black garlic to add a base note of flavour without overwhelming a dish, similar to the raw pungent bite of fresh garlic.
Health Benefits: One of the main benefits black garlic has over fresh raw garlic is the increased concentration of nutrients, antioxidants and other energetic/delivery-strategic components despite allicin now being lower or gone.
Studies on the benefits of black garlic indicate that black garlic may have some health advantages because of these higher concentrations:
- Boosted immunity
- Reduced inflammation
- Improved heart health protection from some cancers (Evidence still being gathered)
Black garlic research is still in its infancy, so please keep in mind that most studies are in the development stage of understanding its health effects.
Due to the extremely high nutritional density it carries—i.e. superfood-ish, it adds a wonderful new opportunity to synergize more flavour and more complexity to a meal without ‘heat and heavy’ spice domination. Tasting garlic black can help to keep you looking good and feeling good.
Ultimately, in whatever form, whether black garlic or real raw garlic, the benefits of black garlic are an all-rounder constituent for our health or taste buds.
Now that you have the low down on black garlic here is a recipe perfect for going into winter.
Black Garlic & Roasted Pumpkin Soup
