While you may not be accustomed to seeing black garlic, it’s a culinary treat that should not be missed. Not only does it have a unique flavor profile that you can’t find anywhere else, but it also offers enticing health benefits. And no, you don’t have to worry: It’s definitely not moldy garlic, burnt garlic, or garlic that’s way past its due date. Here’s everything you need to know about garlic’s nutritious and delicious sibling, black garlic.
BHG / Julie Bang
What Is Black Garlic?
Black garlic is derived from the regular garlic you know and love. Two different processes can be used to transform raw garlic into black garlic: One method is heating the garlic at a relatively low temperature (less than 200°F) for an extended period of time (weeks to months). During this time, something called the Maillard reaction occurs, which is the chemical reaction between amino acids and sugars that creates a serious depth of flavor and a dark brown or caramel color. In this case, a black color, and therefore black garlic, is the result.
The other way to create black garlic is with yeast-driven fermentation. This process also utilizes prolonged low-heat exposure to achieve the color, flavor, and texture characteristic of black garlic. However, this type of fermentation won’t result in high probiotic (healthy bacteria) content like many other fermented foods.
Whether the black garlic in question is created through the Maillard reaction or fermentation, you can expect the same flavor profile, along with the health benefits. Black garlic has a rich, umami flavor that also contains sour, sweet, and tangy notes. Many taste hints of balsamic, prune, or even dark caramel. Unsurprisingly, you’ll also get subtle tastes of garlic while enjoying this delicacy.
Nutrition Benefits of Black Garlic
When it comes to nutrition benefits, black garlic has a generous leg up on the regular stuff. In fact, black garlic has significantly higher concentrations of antioxidants than raw garlic. This is due to the chemical reactions that take place while black garlic is being made. These antioxidants positively impact our health in many ways, largely due to their anti-inflammatory properties.
Various studies have also found black garlic to be protective of the liver, heart, and brain while also helping to manage blood sugar and lipid levels. Many of these studies conclude that, overall, you can count on black garlic to be an incredibly healthy addition to your diet.
Ways to Use Black Garlic at Home
With the delicious flavor profile and health benefits of black garlic, you may be curious to try it yourself. Because it’s a unique item, it can be tricky to locate in person, but many health and specialty food stores carry it, and you can also find it online. If you’re really dedicated, you can even make black garlic at home with a dehydrator—though it will take several weeks.
Once you’ve got your hands on some black garlic, there are many tasty uses for it. Black garlic has a soft but firm texture, so it can be easily sliced, diced, or minced for whatever recipe it’s destined for. Some favorites include:
- Mixed into aioli, hummus, or salad dressing
- Added to sauces, soups, and stews
- Sprinkled into a pasta dish with herbs and parmesan
- Topping a pizza or flatbread
- Stirred into olive tapenade to spread onto crostini
- Infused into rubs or marinades for chicken, fish, beef, or any other protein
- Added to potato salad
- Any culinary application you have for regular garlic
If you’re looking for a unique ingredient to try or a new superfood to add to your roster, black garlic is the perfect choice. Though its appearance may be confusing at first, black garlic is a beloved go-to for chefs and those focused on creating flavorful, health-forward dishes.