Black garlic is a caramelized product that has historically been used in Asia, but it is currently popular all around the globe.
Black garlic, which tastes like a combination between beef jerky and balsamic vinegar, may be eaten raw or cooked.
Black garlic has grown in popularity in recent years, but what exactly is it?
This blog article will explain what black garlic is and how it tastes.
We’ll also go over the health advantages of black garlic and how to include it in your diet!
- What exactly is Black Garlic?
- Is Old Garlic the Same as Black Garlic? How Is Black Garlic Made?
- Is Black Garlic Healthy?
- How Does Black Garlic Taste?
- Is Black Garlic Succulent? Does Black Garlic Have a Burnt Taste?
- How Do You Cook with Black Garlic?
- How Much Does Black Garlic Cost?
- Where Can I Get Black Garlic?
What exactly is Black Garlic?
Black garlic, one of the most current and unique cuisine fads, is a traditional taste that may be improved from standard dried cloves.
Black garlic is made from ordinary aged bulbs that are aged for weeks or months before being transformed into an edible product that many chefs swear by.
Its sticky consistency demands precisely controlled temperature and humidity; with a milder molasses-like flavor, it is more delicate than raw garlic clove, which may have an overwhelming taste whether eaten alone or as part of a recipe.
Black garlic is quite versatile and is often used to complement other recipes by adding a new level of taste.
Chefs often use black garlic in their meals to get the best of both worlds, with a balance of sweet and savory tastes.
Is Old Garlic the Same as Black Garlic? How Is Black Garlic Made?
Black garlic, according to Wikipedia, is a form of aged garlic that results from the Maillard reaction, or caramelization of sugars in garlic when cooked.
As a consequence, the flavor is sweet and the color is rich brown.
Aging garlic, on the other hand, entails storing complete heads or cloves of fresh garlic in a sealed jar or container and allowing it to rest for a lengthy period of time to enable enzymes from inside those cloves to break down into powerful smells and scents.
Black garlic is traditionally made by collecting complete heads of garlic and aging them in a controlled atmosphere.
Garlic bulbs are stored for 15 to 90 days in a humidity-controlled environment with humidity levels ranging from 80 to 90% and temperatures ranging from 60 to 90 C (140 to 190 F).
So, which is superior?
Black garlic has a mild, sweet taste with caramel undertones.
Because of its high moisture content (approximately 15% by weight) after two months, it is somewhat softer and more malleable than fresh garlic cloves.
Aged garlic, on the other hand, may be bitter and pungent, with more powerful characteristics, making it perfect as an ingredient in meals that need a boost of flavor, such as sauces or marinades.
Is Black Garlic Healthy?
As a cuisine trend, black garlic has grown in favor in recent years.
There have been no research conducted to determine if consuming black garlic provides additional health advantages over ordinary garlic.
Many people feel that black garlic offers greater health advantages than eating non-fermented whole cloves of garlic since it is fermented and maintains the nutrients in garlic better than baking or boiling.
There have been studies to see whether eating black cuisine on a regular basis may lessen cancer risk (source).
They include black pepper and other spices used in Indian cookery, such as turmeric and onion powder.
Several studies discovered a decrease in some malignancies, such as prostate or colorectal cancer, with greater consumption rates (though not all).
This garlic is high in antioxidants such as allicin, which are highly concentrated due to the fermenting process.
This active ingredient has anti-inflammatory and antibacterial properties.
It’s also high in vitamin B6, which helps keep blood sugar levels stable and may lower the risk of heart disease.
If you have trouble digesting sugar, the fermentation process breaks down the sugars contained in fresh garlic, making it gentler on your stomach.
How Does Black Garlic Taste?
The fermenting procedure gives this garlic a dark hue and an intriguing taste.
While it is not for the faint of heart, several food experts have complimented it for having a more intense flavor than white or ordinary garlic.
The taste is determined by how long you ferment your cloves; shorter intervals provide earthy flavors, while longer periods produce sweet and mellow garlic.
Others claim that black garlic has the umami taste of ordinary garlic but with less heat (albeit still quite spicy).
Some compare it to licorice-flavored jelly beans with a kick or mild balsamic vinegar.
The fermentation process also produces S-Allycysteine molecules, which have anti-cancer and anti-diabetic properties.
It may be eaten raw in salads with dressings like as lemon juice, olive oil, and vinegar; it can also be used to flavor other meals such as pasta sauces, soups, and even omelets.
Is Black Garlic Succulent? Does Black Garlic Have a Burnt Taste?
Black garlic has a stronger flavor than white garlic and is often used in sauces, dressings, and other foods that need an additional kick.
Since it has been fermented at high temperatures for longer periods of time, black garlic lacks much of the sulfurous bitterness present in ordinary garlic; this generates richer tastes without being too harsh on the tongue.
Many prefer black garlic over other types of garlic because it tastes better.
The taste is created by a chemical process known as the Maillard reaction. The garlic has no additives or preservatives.
How Do You Cook with Black Garlic?
As previously said, black garlic is wonderful and may be used in a number of dishes. It works well in place of onion and garlic.
When used sparingly, it may provide an earthy and umami taste to a meal without dominating the other flavors.
To prevent overcooking and making the black garlic too soft, add it in the final few minutes of cooking.
Moreover, there are other methods to cook black garlic, such as roasting, braising, grilling, pan-frying, and sauting, all of which bring fantastic tastes from other components into the mix.
Black garlic complements rich foods such as red meat and strong cheeses such as blue cheese or goat cheese.
You may use black garlic to add earthy sweetness to a stir fry or pasta meal.
Black garlic is also used by chefs to make sauces, such as balsamic vinegar and honey for sweet foods or butter sauce with white wine and shallots for savory dishes.
It’s also great in sauces for steak, poultry, beef stew, vegetable soup, and pork chops.
Because of its health advantages, more and more individuals are substituting it for regular garlic and onion.
How Much Does Black Garlic Cost?
Making black garlic may take up to four months, which adds considerably to the expense.
Yet, the higher price of black garlic is well worth it since the taste and health advantages are enormous.
The cost of Black Garlic is definitely worth the long-term savings!
Black garlic is a better alternative when compared to other meals that are heavy in salt or fat.
Eating a good diet is so important for our health that we should pay extra for it.
The cost of black garlic varies based on where you live. It costs more than conventional garlic, but the health advantages and taste make it worthwhile.
Where Can I Get Black Garlic?
Most grocery shops and internet sellers, such as Amazon, sell black garlic.
Some shops also sell fresh garlic cloves that may be purchased and fermented at home, however it is best to buy from a reputable firm that will do the fermentation for you.
Check the ingredients list to confirm that black garlic is included. If not, you won’t know if they’re selling black garlic or ordinary garlic that’s been dyed black.
While some supermarkets sell pre-made meals with this delectable delicacy, the best way to experience it is in its purest form.
These are some of the greatest black garlic brands: RioRand, Jacobsen Salt Company, and Mikuni Wild Harvest are a few examples.
Whole Foods, Trader Joe’s, and Amazon are some of the finest places to get black garlic.
To summarize, black garlic is a product with several advantages.
It is fermented for three months with all of its nutrients intact, with no added sugar or preservatives.
Black garlic has a rich, deep taste that complements practically any dish.
Some individuals may dislike the flavor of Black Garlic, but there is no question that their health will improve if they give it a try.