If you’ve ever wondered about aged black garlic this post is your comprehensive guide to understanding this remarkable ingredient and how to use it, its health benefits, storage tips, nutritional profile, and delicious recipes you can try at home.
Rarely does a truly novel ingredient come along, so when aged black garlic hit the scene, chefs took notice.
—New York Times Style Magazine
What is black garlic?
Aged black garlic is a distinctive ingredient that has gained attention from chefs and home cooks for its unique taste and health benefits. Contrary to common belief, the process of turning regular white garlic into black garlic is not true fermentation, but rather it is mostly a chemical reaction called the Maillard reaction, which involves the breakdown of sugars and amino acids in garlic under controlled heat and humidity over several weeks at low temperatures. This natural process results in the characteristic dark colour and development of new flavours without any additives.
The Maillard reaction, known for creating complex flavour profiles through heat-induced reactions between sugars and amino acids, is responsible for the rich taste of black garlic. The slow cooking process allows for the formation of a soft, black bulb with a sweet, tangy flavour profile that includes hints of caramel, liquorice, balsamic vinegar, and tamarind, accompanied by an umami undertone. Unlike raw garlic, black garlic offers a mellow and less pungent taste experience that is both sweet and sticky.
Beyond its exceptional flavour, gaed garlic boasts additional benefits like a long shelf life without preservatives, no “garlic breath”, high antioxidant content, and easy digestibility compared to fresh garlic.
Where did it originate?
While sources differ on its origins—some attributing it to Korea around 2004 while others claim centuries-old culinary use in Thailand, Korea, and Japan – black garlic has gained global popularity in high-end culinary circles featured on popular cooking shows such as Master Chef, Top Chef and Iron Chef.
What is the flavour profile of aged garlic?
Its distinct flavour sets it apart as a uniquely flavourful ingredient in the culinary world. aged black garlic, known for its sweetness and mellow flavour, differs from raw and roasted garlic in terms of aroma, taste, and aftertaste.
Raw garlic is characterised by a strong, pungent aroma and sharp, intense taste with a lingering aftertaste. Roasted garlic offers a mild, slightly sweet aroma with a nutty and buttery taste that is smooth and mild. In contrast, black garlic presents a subtly sweet aroma with tanginess and an umami-rich taste featuring hints of balsamic vinegar, tamarind, and molasses. Its aftertaste is smooth and mellow without the sharpness of raw garlic.
What is the nutritional profile?
Aged garlic possesses a robust nutritional profile. For instance, a 100-gram serving generally contains:
- Calories: 200 kcal
- Protein: 12 grams
- Fat: 0.6 grams
- Carbohydrates: 38 grams
- Fibre: 5 grams
- Sugar: 14 grams
- Sodium: 13 mg
- Potassium: 401 mg
Additionally, it is abundant in essential vitamins and minerals like calcium, iron, magnesium, phosphorus, and zinc, coupled with a high level of antioxidants.
Due to the aging process and the Maillard reaction, it has an elevated fructose and glucose content that contributes to its sweet taste.
What are the health benefits of black garlic?
Black garlic is known for its antioxidant properties that are enhanced during the aging process. Studies suggest potential immune-boosting effects due to essential nutrients like vitamin C and allicin present. Additionally, research indicates that black garlic may contribute to improving heart health by lowering cholesterol levels and enhancing circulation. Anticancer properties have also been linked to the high antioxidant content.
While research on the health benefits of black garlic is ongoing, it is crucial to approach these claims with caution. Consuming aged garlic as part of a balanced diet and healthy lifestyle remains advisable to reap its potential advantages without exaggerating its effects or viewing it as a miracle cure. Before incorporating black garlic or any other supplement into your diet, particularly if you have underlying health issues or are on medication, it is advisable to seek advice from a healthcare professional.
More info: Healthline, Medicinenet, and for the true science geeks
How do you store it?
Proper storage procedures are crucial for maintaining black garlic’s quality and prolonging its shelf life:
1. Cool, Dry Place: Keep black garlic in a cool, dry spot away from direct sunlight. A pantry or kitchen cupboard is suitable, ensuring longevity for several months.
2. Airtight Container or vacuum sealing: Store black garlic in an airtight container to prevent dehydration and absorption of other aromas and to extend the shelf life up to six months.
3. Refrigeration: For extended preservation, place in an airtight container in the fridge; it can last up to one year when properly stored.
4. Freezing: To further prolong storage time, freeze it by placing it in a freezer-safe bag or container where it can be preserved for up to two years.
Considering weather conditions is vital; in humid climates, black garlic may develop mildew. Therefore, vacuum packing or refrigeration/freezing is suggested in such environments.
Where can you buy black garlic?
To some extent, black garlic is a seasonal product and may be more difficult to find out of season (Winter), however here are some suggestions to try:
- Of course, the most obvious place is here: for whole bulbs (seasonal), paste, and finishing salt.
- You may find it in some supermarkets in their fresh produce or specialty foods sections.
- It is often sold in specialty health food stores and organic markets.
- Farmer’s markets often feature locally-produced fresh black garlic. If you are in Northern Tasmania come and find us at Harvest Market on a Saturday.
- Gourmet food stores specialising in Asian or Mediterranean cuisine may also stock black garlic.
How to make black garlic at home (and should you)?
Making black garlic (safely) at home requires a lot of patience and the right conditions. Here’s a basic method:
Ingredients and Supplies:
- Whole bulbs of fresh garlic (the fresher, the better)
- Rice cooker, slow cooker, or fermentation box
- Parchment paper or aluminium foil
Instructions:
- Preparation: Ensure that the garlic bulbs are clean and dry without peeling the cloves.
- Setup: Line the base of your rice cooker, slow cooker, or fermentation box with parchment paper or aluminium foil to prevent direct contact between the appliance and the garlic cloves.
- Position the garlic: Place whole garlic bulbs in the appliance, ensuring there is enough space between each bulb for proper airflow.
- Adjust the temperature: Set the appliance temperature between 140°F to 170°F (60°C to 77°C), considering that lower temperatures will prolong the process.
- Exercise patience: Allow the garlic to sit for a period of 2 to 4 weeks, observing as it gradually darkens and develops its characteristic sweet taste.
- Verify readiness: After the designated time frame, assess the garlic cloves; they should be soft, black, and easy to spread. If they are still firm or not completely black, continue fermenting them.
- Preserve: Once ready, store it in an airtight container in a cool, dark location (see above for detailed storage recommendations).
Reasons to reconsider making aged garlic at home
- Time-consuming: The process takes several weeks, requiring patience and dedication.
- Potential safety risks: Aging garlic at low temperatures for an extended period can create an environment conducive to bacterial growth. If not done properly, there’s a risk of botulism. Commercially prepared black garlic is rigorously tested throughout the process.
- Consistency and quality: Achieving consistent results with homemade aged garlic can be challenging. Factors such as age and moisture content of the raw garlic, temperature, humidity, and airflow can all affect the outcome.
- Cost-effectiveness: While making it at home may seem cost-effective initially, factoring in the electricity costs, time, and potential risks, it may be more practical to purchase black garlic from reputable sources.
Considering these factors, it’s essential to weigh the benefits and risks before attempting to make black garlic at home. If you decide to proceed, ensure you follow strict safety guidelines and monitor the process closely.
How do you use aged black garlic?
Adding black garlic to your cooking can bring a whole new level of flavour to your dishes. This special ingredient comes in different forms like whole bulbs, peeled cloves, puree/paste, and dried and powdered black garlic. If you’re looking for an easy option, try using Black garlic finishing salt to effortlessly incorporate that unique aged garlic taste into your meals.
Here are 21 simple ways to use it every day:
- Spread a couple of cloves on buttered toast (especially sourdough) for a delicious twist.
- Mash up cloves with chilli and soy sauce for stir-fry or dumpling dipping.
- Purée cloves and serve them alongside cheese on your board.
- Upgrade your cheese toastie by spreading pureed Black garlic before grilling.
- Spread on toast and top with egg or avocado (or both) at breakfast.
- Blend cloves with cream cheese and herbs for an easy dip.
- Crush it into tomato sauce for pasta or pizza.
- Add it to mashed potatoes for a unique flavour.
- Mix into salad dressings for a gourmet touch.
- Combine with mayonnaise for sandwiches or burgers.
- Stir into scrambled eggs or omelettes.
- Blend into hummus or guacamole for a tasty dip.
- Include in marinades for chicken, fish, mushrooms or tofu.
- Toss with roasted veggies as a side dish.
- Slice cloves thinly over salads for an extra kick of flavour.
- Add some cloves to slow-cooked dishes like Spag Bol or Chilli.
- Mix into pasta sauce or pesto for more flavour.
- Sprinkle chopped pieces on pizza before baking.
- Stir into soups or stews for an umami boost.
- Stuff your chicken: Mix with butter and slide it under the skin of a chicken before roasting for a juicy and flavourful bird.
- Infuse your oils: Place a few cloves of into a bottle of olive oil and let it infuse for a couple of weeks. You’ll have a fabulous garlic-infused oil that’s perfect for drizzling or cooking.
For something sweet, try dipping whole cloves in melted dark chocolate or adding it to a good quality rich chocolate ice cream!
And the best part? Unlike raw garlic, black garlic is surprisingly tasty on its own. Peel a clove and eat it whole as a treat!
Helpful tips: Remember, black garlic doesn’t work the same way as raw garlic in recipes – it’s harder to chop and shouldn’t be sautéed like regular garlic. You can also pair black garlic with raw garlic (or garlic powder) to add depth and complexity to various recipes. When chopping whole bulbs or cloves, lightly oil your knife first to prevent sticking. Alternatively, mash with a fork (also oiled) if you prefer. Or go for ready-made options like paste, powder, or finishing salt.
Remember, this unique garlic has a milder taste than raw garlic, so feel free to experiment and have fun with it. Don’t be afraid to get creative and add it to dishes you love for a delicious twist.
Conclusion
Aged black garlic is a versatile and nutritious ingredient that can elevate your culinary creations while providing numerous health benefits. Its unique flavour and texture make it a delightful addition to a variety of dishes. Now that you know what it is, its health benefits, how to store it, and some delicious recipes, you can confidently incorporate this wonderful ingredient into your diet.
