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| {{for|the plant|Allium nigrum}} | | {{Short description|Aged garlic with a unique flavor and health benefits}} |
| {{short description|Aged garlic}}
| | {{Use dmy dates|date=October 2023}} |
| {{missing information|article|black garlic oil (māyu / マー油)|date=July 2020}}
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| [[File:Black garlic.jpg|thumb|right|Black garlic]]
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| '''Black garlic''' is a type of aged [[garlic]] that is deeply colored brown. The color is a result of the [[Maillard reaction]] or [[caramelization]],<ref>{{Cite web|url=https://www.scienceofcooking.com/caramelization.htm|title=What is Caramelization?|website=www.scienceofcooking.com|access-date=2019-09-30}}</ref>{{fv|date=May 2021}} not fermentation. It was first used as a food ingredient in [[Asian cuisine]]. It is made by heating whole bulbs of [[garlic]] (''Allium sativum'') over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of [[balsamic vinegar]]<ref>{{cite web
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| | last = Pollack
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| | first = Stefani
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| | title = Black Garlic is Garlic, But Better
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| | publisher = Slashfood
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| | date = 2008-11-20
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| | url = http://www.slashfood.com/2008/11/20/black-garlic-is-garlic-but-better/
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| | archive-url = https://web.archive.org/web/20121003013358/http://www.slashfood.com/2008/11/20/black-garlic-is-garlic-but-better
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| | archive-date = 2012-10-03
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| | access-date = 2009-03-01}}</ref> or [[tamarind]].<ref>{{cite news
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| | last = Nichols
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| | first = Rick
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| | title = Live and in person, the food bloggers munch
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| | page = F1
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| | work=[[The Philadelphia Inquirer]]
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| | date = 2008-12-11
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| }}</ref>
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| Black garlic's popularity has spread around the world as it has become a sought-after ingredient
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| used in both home-cooking and high-end cuisine.<ref>{{Cite web|url=https://www.blackgarlicna.com/|title=North America's Largest Black Garlic Producer|website=Black Garlic North America™|language=en-US|access-date=2019-09-30}}</ref>
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| ==History==
| | '''Black garlic''' is a type of aged garlic that is known for its sweet taste and sticky consistency. It is made by fermenting whole bulbs of garlic at a high temperature under controlled humidity for several weeks. This process results in a blackened clove with a soft, chewy texture and a flavor that is often compared to balsamic vinegar or tamarind. |
| In Korea, black garlic was developed as a health product and it is still perceived as such. It is sometimes added to [[energy drink]]s,<ref>{{cite journal|last1=Senapati|first1=S.K|first2=S. |last2=Dey|first3=S.K |last3=Dwivedi|first4=D. |last4=Swarup|title=Effect of garlic (Allium sativum L.) extract on tissue lead level in rats|issue=3|pages=229–232|journal=Journal of Ethnopharmacology|volume=76|doi=10.1016/S0378-8741(01)00237-9|date=August 2001}}</ref><ref>{{cite news
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| | last = Fabricant
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| | first = Florence
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| | title = Garlic, Either Sweet or Squashed
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| | pages =
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| | language =
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| | work = [[The New York Times]]
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| | date = 2008-10-07
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| | url = https://www.nytimes.com/2008/10/08/dining/08garl.html
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| | accessdate = 2009-03-01}}</ref> and in Thailand is claimed to increase the consumer's longevity.<ref name="adem"/>
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| ==Production== | | ==Production== |
| Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment from 80 to 90% at temperatures that range from {{convert|60|to|90|°C|round=10}} for 15 to 90 days (typically 85%, 70 °C, 40 days). There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture.<ref>{{Cite web|url=https://www.bonappetit.com/test-kitchen/how-to/article/black-garlic|title=Chefs Are Going Crazy for Black Garlic (and You Will, Too)|last=Nast|first=Condé|website=Bon Appétit|language=en|access-date=2019-09-30}}</ref>
| | The production of black garlic involves a process of [[Maillard reaction]], which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The garlic is kept in a humidity-controlled environment at temperatures ranging from 60 to 90 degrees Celsius (140 to 194 degrees Fahrenheit) for a period of 3 to 4 weeks. During this time, the garlic undergoes a transformation in which it turns black and develops its unique flavor profile. |
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| Bacterial [[endophyte]]s capable of fermentation and with a strong ability of heat resistance have been identified in common garlic and black garlic.<ref name="pmid28990361">{{cite journal | vauthors = Qiu Z, Lu X, Li N, Zhang M, Qiao X | title = Characterization of garlic endophytes isolated from the black garlic processing | journal = MicrobiologyOpen | volume = 7 | issue = 1 | pages = e00547| date = February 2018 | pmid = 28990361 | pmc = 5822338 | doi = 10.1002/mbo3.547 | quote = Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.}}</ref> These may have relevance to black garlic production.<ref name="pmid28990361" /><ref name="pmid29579944">{{cite journal | vauthors = Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X | title = Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing | journal = Food Research International (Ottawa, Ont.) | volume = 106 | pages = 428–438 | date = April 2018 | pmid = 29579944 | doi = 10.1016/j.foodres.2017.12.081 }}</ref>
| | ==Culinary Uses== |
| | Black garlic is prized in the culinary world for its complex flavor and versatility. It can be used in a variety of dishes, including sauces, dressings, marinades, and even desserts. Its sweet and tangy taste makes it a popular ingredient in [[Asian cuisine]], particularly in Korean and Thai dishes. Chefs often use black garlic to add depth to soups, stews, and meat dishes. |
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| ==Culinary uses== | | ==Health Benefits== |
| {{Unreferenced section|date=September 2017}}
| | Black garlic is believed to have several health benefits due to its high levels of antioxidants. The fermentation process increases the concentration of certain compounds, such as [[S-allyl cysteine]], which is thought to have anti-inflammatory and immune-boosting properties. Some studies suggest that black garlic may help lower cholesterol levels, improve circulation, and reduce the risk of certain chronic diseases. |
| In black garlic, the garlic flavor is softened such that it almost or entirely disappears depending on the length of time it is heated. Additionally, its flavor is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor, similar in character to tomato paste. Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop.
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| Black garlic can be eaten alone, on bread, or used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish. A [[vinaigrette]] can be made with black garlic, [[sherry vinegar]], soy, a neutral oil, and [[Dijon mustard]]. Its softness increases with water content.
| | ==Comparison with Raw Garlic== |
| | While both black garlic and raw garlic come from the same plant, they differ significantly in taste, texture, and nutritional content. Raw garlic is known for its pungent flavor and is often used for its medicinal properties. In contrast, black garlic is milder and sweeter, making it more palatable for those who find raw garlic too strong. The aging process also reduces the allicin content in black garlic, which is the compound responsible for the strong odor of raw garlic. |
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| Unlike the vegetable from which it is made, white [[garlic]], black garlic has a very subtle and muted flavor that is easily overpowered.
| | ==Storage and Shelf Life== |
| | Black garlic has a longer shelf life than raw garlic due to its low moisture content. It can be stored at room temperature in a cool, dry place for several months. Once opened, it is best kept in an airtight container to maintain its flavor and texture. |
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| Because of its delicate and muted flavors, a considerably larger amount of black garlic must be used in comparison to white garlic in order to achieve a similar level of intensity. Additionally, black garlic cannot be used in place of white garlic. If a garlic flavor is desired in addition to the flavor of black garlic, then fresh garlic must be added.
| | ==Related pages== |
| | | * [[Garlic]] |
| One method to release the subtle flavors of black garlic is to knead a peeled clove between the fingers until its structure is thoroughly broken down and then to dissolve the resulting paste in a small amount of hot water. This produces a dark brown, coffee-colored suspension of the fibrous black garlic particles in a solution that carries most of its flavor, acidity, and sugar content. This liquid may then be added to foods that are otherwise neutral in flavor (like, for example, [[mashed potatoes]]) to better showcase the flavor of the black garlic.
| | * [[Fermentation]] |
| | | * [[Antioxidant]] |
| Likely owing to its harsh and concentrated odor, the potent reputation of fresh garlic, and the association of [[Maillard reactions]] with the browning of meat, it is a common misconception that black garlic has a "[[umami|meaty]]" flavor. It does not. It is commonly eaten on its own by enthusiasts, who sometimes liken the flavor to a savory, slightly acidic [[caramel candy]] or to sweet tamarind fruit. The most prominent flavor it imparts is sweetness when used in high concentrations and when used in low concentrations, provided that there are no other flavors to compete with that of the black garlic, the flavor and aroma are somewhat similar to those of [[instant coffee]], though without any bitterness.
| | * [[Maillard reaction]] |
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| ==In popular culture== | |
| It gained USA television attention when it was used in battle [[redfish]] on ''[[Iron Chef America]]'', [[List of Iron Chef America episodes#Season 7: 2008-2009|episode 11]] of season 7 (on [[Food Network]]), and in an episode of ''[[Top Chef (season 5)|Top Chef New York]]'' (on [[Bravo (US TV network)|Bravo]]),<ref>{{cite news
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| | last = Benwick
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| | first = Bonnie S.
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| | title = Black Garlic, the Next 'It' Thing
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| | page = F04
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| | work=[[The Washington Post]]
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| | date = 2009-02-25
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| | url = https://www.washingtonpost.com/wp-dyn/content/article/2009/02/24/AR2009022400755.html
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| | access-date = 2009-03-01}}</ref> where it was added to a sauce accompanying [[monkfish]].<ref>{{cite web
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| | last = Nerenberg
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| | first = Kate
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| | title = Top Chef Recap: Return of Ripert
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| | date = 2009-02-05
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| | url = http://www.washingtonian.com/blogarticles/restaurants/bestbites/11138.html
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| | access-date = 2009-03-01}}</ref>
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| In the [[United Kingdom]],<ref name="adem">{{cite web
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| | title = Zwarte knoflook zonder vieze adem
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| | publisher = HLN
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| | date = 2009-03-01
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| | url = http://www.hln.be/hln/nl/39/Lekker-Eten/article/detail/729822/2009/03/01/Zwarte-knoflook-zonder-vieze-adem.dhtml
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| | access-date = 2009-03-01}}</ref> where it made its TV debut on the [[BBC]]'s ''[[Something for the Weekend (2000s BBC TV series)|Something for the Weekend]]'' cooking and lifestyle program in February 2009,<ref>{{cite web
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| | title = Black Garlic Hits UK Market
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| | publisher = Freshinfo
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| | date = 2009-02-26
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| | url = http://www.freshinfo.com/index.php?s=n&ss=nd&sid=47881&s_txt=&s_date=0&ms==0&ntype=nws
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| | access-date = 2009-03-01}}</ref> farmer Mark Botwright, owner of the South West Garlic Farm, claimed to have developed a process for preserving garlic after finding a 4000-year-old Korean recipe for "black garlic".<ref>{{cite news|last1=Edgar|first1=James|title=Ancient "black garlic" recipe found by farmer|url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/10812968/Ancient-black-garlic-recipe-found-by-farmer.html|access-date=13 September 2014|publisher=The Telegraph|date=7 May 2014}}</ref>
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| Television show [[Bob's Burgers]] [[Bob's Burgers (season 5)|Season 5 episode 5]] "[[Best Burger]]" highlights black garlic as a key ingredient for [[Bob Belcher|Bob]] and [[Linda Belcher|Linda]]'s entry in a cooking competition during a food festival. Bob's "Bet It All On Black Garlic Burger" is listed in the competition as "Stupid Black Garlic Burger" by the competition's host.
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| Used by candidate Thomas Chisholm in Episode 7 of Season 22 of the French Top Chef as a sauce for a dessert made of autumn chanterelles.
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| ==See also==
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| * {{portal-inline|Food}}
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| ==References==
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| {{Reflist|2}}
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| == External links ==
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| {{commons category|Black garlic}}
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| {{Allium}}
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| [[Category:Garlic]] | | [[Category:Garlic]] |
| [[Category:Korean cuisine]] | | [[Category:Fermented foods]] |
| {{dictionary-stub1}}
| | [[Category:Condiments]] |
Aged garlic with a unique flavor and health benefits
Black garlic is a type of aged garlic that is known for its sweet taste and sticky consistency. It is made by fermenting whole bulbs of garlic at a high temperature under controlled humidity for several weeks. This process results in a blackened clove with a soft, chewy texture and a flavor that is often compared to balsamic vinegar or tamarind.
Production
The production of black garlic involves a process of Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The garlic is kept in a humidity-controlled environment at temperatures ranging from 60 to 90 degrees Celsius (140 to 194 degrees Fahrenheit) for a period of 3 to 4 weeks. During this time, the garlic undergoes a transformation in which it turns black and develops its unique flavor profile.
Culinary Uses
Black garlic is prized in the culinary world for its complex flavor and versatility. It can be used in a variety of dishes, including sauces, dressings, marinades, and even desserts. Its sweet and tangy taste makes it a popular ingredient in Asian cuisine, particularly in Korean and Thai dishes. Chefs often use black garlic to add depth to soups, stews, and meat dishes.
Health Benefits
Black garlic is believed to have several health benefits due to its high levels of antioxidants. The fermentation process increases the concentration of certain compounds, such as S-allyl cysteine, which is thought to have anti-inflammatory and immune-boosting properties. Some studies suggest that black garlic may help lower cholesterol levels, improve circulation, and reduce the risk of certain chronic diseases.
Comparison with Raw Garlic
While both black garlic and raw garlic come from the same plant, they differ significantly in taste, texture, and nutritional content. Raw garlic is known for its pungent flavor and is often used for its medicinal properties. In contrast, black garlic is milder and sweeter, making it more palatable for those who find raw garlic too strong. The aging process also reduces the allicin content in black garlic, which is the compound responsible for the strong odor of raw garlic.
Storage and Shelf Life
Black garlic has a longer shelf life than raw garlic due to its low moisture content. It can be stored at room temperature in a cool, dry place for several months. Once opened, it is best kept in an airtight container to maintain its flavor and texture.
Related pages
