L’black garlic it is a type of garlic produced through a process of prolonged fermentation of fresh garlic, at controlled temperatures and with high humidity. During fermentation, garlic loses its typical pungent flavor and acquires a sweeter and softer taste, as well as a dark colour. Black garlics have become increasingly popular in recent years due to their beneficial properties, as well as their unique flavor, which makes these fermented bulbs interesting and versatile ingredients in gourmet cuisine.
In this article, therefore, we see how black garlic is obtained, we know its properties and we analyze the different possibilities of using it in the kitchen.
What are the origins of black garlic?
The origins of black garlic are not entirely clear, but the fermentation process required to produce it is thought to have been developed in Asia, probably in Japan or Korea, many centuries ago.
Black colored garlic was originally produced as a traditional medicine, used for its purported ability to increase physical endurance and improve the immune system. Over time, this type of black has also started to be used in cooking, thanks to its unique flavor and nutritional properties.
Starting from the early 2000s, black garlic began to spread in the West, primarily in French cuisines. Today it is produced in many countries of the world, including Japan, Korea, China, the United States, Spain and Italy.
How is black garlic obtained?
The fermentation process of whole fresh garlic can take from several weeks to several months, depending on the method used. There are several techniques for making black garlic, but most of them involve the use of controlled temperatures and high humidity to create the ideal conditions for fermentation.
The most used method is known as Maillard reactionor rather a chemical reaction which occurs between amino acids and reducing carbohydrates (such as glucose and fructose) when subjected to high temperatures, giving rise to a complex system of reactions which leads to the formation of compounds of dark color and intense aroma.
In the case of black garlic, the classic whole (jacket) and fresh white garlic is placed in a controlled temperature environment (between 60 and 90 °C) and with high humidity (between 70-80%) for several weeks or months.
During this time, the Maillard reaction occurs between the amino acids in garlic and carbohydrates, resulting in a number of aromatic compounds, including allicin S-oxide and diallyl sulfide. These compounds give garlic its characteristic dark color and distinctive aroma and flavor.
Once fermentation is complete, the garlic is left to dry for a few days to remove excess moisture and stabilize its texture.
This process is theoretically reproducible in the home, but still little practiced, also due to the high costs of maintaining controlled temperatures.
Fans of this product can experience its production with special fermenters (which you find here).
What are the active ingredients of black garlic?
Black garlic contains many of the active ingredients that we find in fresh white garlic (and which allow us, for example, to create the macerate). However, the concentrations are different and the chemical forms are slightly modified, precisely because of the fermentation process. Among the most important active ingredients of fermented garlic are:
- Allicin: Fresh garlic contains allicin, a sulfur compound with antibacterial and antioxidant properties. However, allicin is unstable and breaks down quickly into other substances. Black garlic contains less allicin than fresh garlic, but other sulfur compounds such as S-allylcysteine;
- selenium: this is an essential mineral that acts as an antioxidant and helps protect cells from damage caused by free radicals;
- polyphenols: a group of plant compounds that have antioxidant and anti-inflammatory properties.
What are its properties?
The following beneficial properties for the body derive from these active ingredients:
- antioxidants: thanks to its compounds, this particular garlic helps protect cells from damage caused by free radicals;
- hypotensive effects: some studies have suggested that black garlic can help reduce blood pressure, probably due to its content of sulfur compounds;
- cardiovascular health benefits: black colored garlic can help reduce blood cholesterol and triglyceride levels, thus protecting heart health;
- Anti-inflammatory properties: Some compounds present in dark garlic may have anti-inflammatory action and help reduce the risk of inflammatory diseases such as arthritis.
What is it for?
Black garlic serves a variety of purposes. First of all it is used as a food supplement, available in the form of capsules or tablets, for its ability to improve general health and prevent certain diseases. Medicinally, fermented garlic has been used in traditional Eastern medicine for centuries to treat a variety of health problems, including infections, digestive problems, and respiratory problems. As seen, its antioxidant, anti-inflammatory and hypotensive properties are also interesting.
But the main use of black garlic is in cooking, as an ingredient in many recipes to add flavor and aroma. Let’s get to know it better starting from its flavour.
What does black garlic taste like?
Black garlic tastes very different from fresh garlic. Instead of being strong, pungent and spicy, this fermented garlic has, in fact, a softer and sweeter taste, with a slight fruity aftertaste. Those who consume it regularly report a delicate scent, with notes of balsamic vinegar and an aftertaste of licorice.
The fermentation process that converts fresh garlic into black colored garlic leads to a series of chemical reactions that change the flavor and texture of the garlic, making it soft and creamy.
Does black garlic smell?
Black garlic has an intense and characteristic aroma, but does not produce the same pungent and persistent smell of fresh garlic which is often associated with the “stink” of garlic.
This is due to the chemical transformation that occurs during the fermentation process, which reduces the presence of some sulfur compounds responsible for the strong smell of fresh garlic. Therefore, while black fermented garlic has a strong aroma, it shouldn’t emit an unpleasant or pungent odor.
It is important to note that if you store this garlic incorrectly, or if it is old, it can still give off an unpleasant smell. However, if you buy and store it properly, it should have a pleasant, non-pungent aroma.
How is black garlic used in the kitchen?
Black garlic can be used in cooking in a similar way to fresh garlic, but with some differences due to its sweeter and less pungent flavor. First it can be shredded or minced and used raw in many savory dishes such as sauces, gravies, soups and pasta sauces. Its sweet, slightly fruity flavor can enhance the taste of many dishes.
Black garlic can be made into a soft, spreadable paste by mixing it with a little olive oil. This paste can be used on toasted bread or used as a condiment for salads and meat or fish dishes.
In gourmet cuisine it finds space as an ingredient in marinades for meat, fish or vegetables, giving dishes a delicious taste. It should be emphasized that fermented garlic goes well with hard cheeses, such as Parmigiano Reggiano and Pecorino Romano. It can be grated directly onto cheese or used as a topping for salads or pasta dishes.
In general, this particular processed garlic can be used in a similar way to fresh garlic, but requires a little experimentation to find the right balance of flavor in any dish.
Usually it is not cooked or fried, as it has already undergone a long and delicate fermentation process. Further cooking would make it lose, in addition to its properties, the marked gustatory qualities.
How much does black garlic cost?
The price of black garlic can vary based on several factors, such as quality, brand, origin and production method. It is typically more expensive than fresh garlic, due to the lengthy and complex fermentation process required to produce it.
The price on the market can vary from about 15 to 20 euros per 100 g of product, therefore we are talking about 150-200 euros per kg. For this reason, black garlic is generally considered a luxury food or a high-quality dietary supplement.
How do you store it properly?
Once purchased, it is important to store black garlic correctly, to preserve its freshness and flavour. First, store it whole, uncut, in a cool, dry place away from direct sunlight. Avoid storing it in the refrigerator, as humidity can cause mold to form. It is best to store black garlic bulbs in an airtight container or plastic bag with holes to prevent it from absorbing moisture or odors from other foods.
In any case, the advice is to use it within 2-3 weeks of opening the package, to make the most of its aroma and flavour.
Is black garlic produced in Italy?
Black garlic is also produced in Italy. Although most of the product on the market is of Asian origin, in recent years some companies have also been born in Italy that produce it, using local varieties of garlic and their own fermentation techniques. Particularly renowned and sought after by chefs is theblack garlic from Voghierasold in wedges, but also in powder or cream. Here you will find an Italian selection. The production of black garlic in Italy is still relatively limited and the selling price can be higher than that of imported black garlic. However, the one produced in Italy is gaining more and more acclaim among consumers, who appreciate the quality and local origin of the product.
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