Black garlic

Black garlic is a type of aged garlic that acquires its distinctive sweet and syrupy flavor, with hints reminiscent of balsamic vinegar or tamarind, from a Maillard reaction—not caramelization. This transformation involves heating whole bulbs of garlic over several weeks, which turns the cloves black and imbues them with a unique flavor and texture. Originally popular in Asian cuisine, black garlic has now become a sought-after ingredient in gourmet dishes across the United States.

The process of making black garlic is both natural and straightforward. Fresh garlic is aged under controlled heat and humidity, without any additives or preservatives. This aging process breaks down the enzymes in the garlic, leading to the formation of new flavor compounds through the Maillard reaction. The result is black, sticky cloves with a texture similar to that of dates.

Culinarily, black garlic has a milder flavor compared to its fresh counterpart. Its taste is influenced by the sugar content in the garlic used for aging. It can be enjoyed on its own, spread on bread, or mixed into soups, sauces, and various dishes. However, because its flavor is more subdued, you may need to use more of it to achieve the same intensity as white garlic. It is not a complete substitute for white garlic, and often, both types are used together to create a balanced flavor profile.

There are some misconceptions about black garlic's taste. While some might expect a savory flavor, it is actually sweet and slightly acidic, somewhat reminiscent of tamarind. Black garlic has been featured on popular TV shows like Iron Chef America, Top Chef New York, and the UK's Something for the Weekend. It even made an appearance in the animated show Bob's Burgers, where it was a key ingredient in a cooking competition.