Black garlic is aged fresh garlic with a smooth, soft texture and a rich, sweet taste that can be used to enhance the flavor of many savory and some sweet recipes.
If you’re curious about it, here’s what you should know. (And no, it’s not the same thing as roasted garlic!)
Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color.
During the aging process the cloves undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color. The Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you’ll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.
(One common myth about black garlic is that it’s fermented; it is not. By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the Maillard reaction.)
Black garlic cloves can be easily chopped, smashed, or pureed and are ideal for stirring into soups, stews, pastas, and sauteed vegetables.
Black garlic and roasted garlic are not the same thing!
As explained above, black garlic is made by letting garlic cloves rest at low heat for weeks at a time. Roasted garlic is achieved by baking garlic at high heat until it’s very soft, about one hour.
Black garlic cloves are tender and a bit sticky but firm enough to slice or mince. They are also slightly tangy and sweet with savory, mild hints of the fresh garlic they’re made from.
Roasted garlic cloves are browned with a sweet, caramelized flavor. They are very tender to the point of being mushy and are easily stirred into salad dressings and mashed potatoes.
This multi-clove black garlic is the same garlic you are likely already familiar with. Each clove is separated by skin and must be peeled.
The flavor of black garlic has the slight tang of tamarind or balsamic vinegar and a mild sweetness that resembles rich molasses with the complexity and umami notes of soy sauce.
Its cloves are much softer than fresh garlic, and stickier. The cloves dry slightly during the aging process resulting in a slightly chewy but tender texture.
Whole bulbs of unpeeled black garlic can be stored in their packaging at room temperature until opened. Once opened the package should be stored in the refrigerator. Black garlic will usually last up to six month in the refrigerator.
Peeled whole or diced black garlic cloves and purees should be stored in an airtight container in a cool dry place.
Just like fresh garlic, black garlic can be eaten raw or cooked.
The cloves should easily pull away from the skins. Once peeled black garlic can be sliced, minced, or mashed and added to any recipe that uses fresh garlic.
Keep in mind, however, that black garlic does not have the pungent flavor of fresh garlic, so its flavor can be overwhelmed by other ingredients. You may need to use more black garlic than you would fresh or use it in recipes with simple flavors to let its uniqueness really stand out.
Black garlic can be used in any recipe where garlic is an ingredient.
Try substituting black garlic for the raw garlic in these recipes:
Black garlic goes really well with lamb, yogurt, and shellfish dishes that have dairy in them. Or make a vinaigrette out of it like you would for mushrooms with sherry vinegar, a little soy (you won’t need salt at all), a neutral oil, some Dijon mustard, and the garlic.
Black garlic is raw garlic that people have processed under controlled high-temperature, high-humidity conditions for several weeks.
In addition to having black cloves, black garlic has a milder flavor and a more delicate, sticky consistency than raw garlic.
Black garlic also offers several health benefits that may outweigh those of raw garlic, which hasn’t been aged.
This article reviews 6 of the potential health benefits black garlic may offer.
The Maillard reaction causes black garlic to contain substantially more antioxidants than raw garlic.
This is partly because allicin, the compound that gives garlic its pungent odor when crushed, is converted into antioxidant compounds like alkaloids and flavonoids as black garlic ferments.
Antioxidants are compounds that help protect your cells from oxidative damage, which may otherwise lead to various diseases. People mostly consume antioxidants via plant foods, including garlic.
One 2014 study found that the total antioxidant activity increased significantly in black garlic during aging. In the study, garlic reached its peak antioxidant content at 21 days of fermentation.
Uncontrolled high blood sugar in people with diabetes can increase the risk of complications, including kidney damage, infections, and heart disease.
In a 2019 study in rats fed a diet high in fat and sugar, treatment with an extract of black garlic resulted in metabolic improvements such as lowered cholesterol, decreased inflammation and appetite regulation.
It’s important to note that some of these results were from animal studies and that scientists need to do more studies of the effects of black garlic on diabetes and blood sugar levels in humans.
Studies have shown that black garlic may reduce indicators of heart disease, including levels in the blood of total cholesterol, LDL (bad) cholesterol, and triglycerides. It may also increase HDL (good) cholesterol.
One animal study compared the effects of raw and black garlic in rats recovering from heart damage due to ischemia — lack of blood flow to the heart.
Researchers found that both raw and black garlic helped open up circulation to protect the heart from damage.
Another animal study found that black garlic extract helped reduce total blood fats, triglycerides, and total cholesterol in rats fed a diet high in fat. Elevated levels of these usually indicate an increased risk of heart disease.
One study gave participants with coronary heart disease 20 grams of black garlic extract daily for 6 months. Those who consumed it experienced increased antioxidant levels and improved indicators of heart health compared with those who took a placebo.
Black garlic may help prevent inflammation that can impair memory and worsen brain function over time.
Scientists suggest that the accumulation of a protein compound called beta amyloid causes inflammation in the brain that increases the risk of Alzheimer’s disease.
One rat study found that black garlic could reduce brain inflammation caused by beta amyloid and even improve short term memory.
In another study, researchers induced oxidative stress in the brains of rats. Giving the rats black garlic extract prevented this oxidative stress from causing memory impairment.
Several studies indicate a positive effect of black garlic in fighting cancer cells.
In a test tube study in the blood of 21 volunteers, black garlic extract showed stronger immune-stimulating, antioxidant, and anticancer activities than raw garlic extract.
In fact, the researchers found that the black garlic extract solution was toxic to lung, breast, stomach, and liver cancer cells within 72 hours.
Other test tube studies have found that black garlic caused cancer cells to start dying off in human colon and stomach cancers, as well as leukemia. It also reduced the growth of these cancer cells.
In one review of 25 studies, researchers found that aged garlic showed probable beneficial effects against cancer in most of the human, animal, and test tube studies the review examined.
Black garlic may help protect the liver from damage that can come from its constant exposure to chemicals, medications, alcohol, and germs.
Rat studies have found that black garlic exerts protective effects in the event of a liver injury, preventing further liver damage.
Black garlic may also be helpful in more chronic conditions. For instance, one animal study found that black garlic improved liver function in the case of chronic alcohol-induced liver damage, likely through its antioxidant activity.
Another study in rats with liver damage found that aged black garlic decreased ALT and AST, two chemicals in the blood that indicate liver damage.
Neither raw nor black garlic appear to come with major side effects. However, raw garlic has a couple of downsides that black garlic may share.
Eating raw garlic in large amounts may increase the risk of bleeding. Because of this, people on blood thinning medications may also want to avoid black garlic in large amounts.
That said, one study examined the effects of aged garlic extract on blood clotting among people taking blood thinning medication and found it posed no serious risk.
Still, it’s best to speak with a healthcare professional to determine whether black garlic is safe and appropriate for you.
Additionally, people who experience an allergic reaction after consuming raw garlic should also avoid black garlic.
