Black garlic is not a garlic variety, rather garlic in an aged state. Because garlic contains sugars and amino acids, when garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. The garlic is placed in extreme heat within a fermentation process lasting one month. It is then cooled and dried for another week. The method of aging garlic has been patented within the United States. The patent is titled "Process for preparing aged garlic" and cites the use of specially designed machines and environmentally controlled temperatures to achieve the black garlic state.

Black garlic has the immediate appearance of an aged, almost burnt garlic bulb, its cloves loosely held within its indented browned outer wrapper. Inside a black garlic bulb's wrapper of aged paper-thin skin are opal black cloves with the jellied texture of fresh dried fruit. The individual cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of a soy sauce creating the complex flavor of umami.

Nutritional Value

Aging garlic at a constant temperature and humidity without adding any additives to raw garlic, increases polyphenol compound presence. Thus, aged black garlic exerts stronger antioxidant effect compared to raw garlic, without decreasing the original effectiveness of the garlic.

Serving Ideas

Black garlic makes rich and complex purees and sauces. It can also be made into a butter compound, sauteed in oil, chopped or diced and added directly to pizzas, pastas, rice and legume based dishes. Black garlic pairs well with mushrooms, tomatoes, cheese, roasted pork, sausages, grilled white fish and shellfish, smoked meats, ginger, chiles, herbs such as basil and cilantro, truffles and sesame oil.

Ethnic/Cultural Info

Black garlic is unrelated to the ornamental plant Allium nigrum nor a genetically unique six-clove garlic also called black garlic.

Geography/History

Black garlic is a modern form of garlic that was first introduced into the culinary market in the early 21st Century. Original fermentation methods included keeping the garlic in earthenware containers in caves or other cool areas for a few months. Some techniques involve air drying the garlic for an average of forty days over aged soy sauce, which explains the soy sauce taste. Black garlic is produced in Japan, China, Korea and California.

Seasons/Availability

Black garlic is available year around.