Black Garlic

Black garlic is used as a food ingredient in Asia, particularly in Japan and Korea. It has recently put in an appearance at the cutting edge of Western cuisine. The cloves of the fresh garlic turn pitch black after being kept for several weeks at a temperature of 65–80ºC in a closed container with a controlled humidity level (70–80 percent). Although often referred to as fermentation, the process involves enzymes and low-temperature Maillard reactions. During this process, the garlic softens and the rather pungent taste of the fresh garlic turns into a tangy, round, sweetish, and pleasant aromatic flavor with notes of balsamic vinegar and tamarind. In addition, the garlic has a prototypical taste of kokumi that is a delicious complement for dishes with umami.