Black Garlic

Black garlic is made from regular garlic that is produced under regular temperature conditions between 140 and 170 degrees Fahrenheit for three to four weeks. This allows it to undergo the Maillard reaction, a chemical process that occurs between amino acids and reducing sugars.

This reaction not only gives garlic its dark color, jelly texture and different flavor, but also increases the nutritional value of this wonderful food.

The taste of black garlic is usually described as mildly sweet and balsamic. It works in savory and sweet dishes alike, and can be used in everything from meats to desserts.

When we look at the difference between black garlic and regular garlic, the amount of allicin is actually reduced in the latter. Due to the presence of allicin, fresh garlic has a stronger taste and smell.

This slow processing process eventually darkens the garlic and gives it a sweet taste. It also changes the texture of the garlic and makes them jelly-like.

Black garlic has been consumed in Japan, South Korea and Thailand for centuries. Recently, it has been introduced to Taiwan and other countries, and then it has attracted the attention of high-level chefs. Today, chefs use it to add unique flavors to fish, chicken, ricotta and soups.