Gourmet Garlic: Black Garlic

Reader Contribution by Andrea Cross
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“Do you sell black garlic?” I have been asked this question with increasing frequency over the last few years. Although black garlic has enjoyed a moderate level ofpopularity in North America, many people are unfamiliar with it, and even fewer have tasted it. Rich in both flavor and antioxidants, black garlic increasingly can be found in gourmet food stores and restaurants, and in addition, is readily available from online retailers.

The exact origins of black garlic are unknown and somewhat controversial, but it has been produced and used for centuries in various parts of Asia, including Korea, China, and Japan. In addition to being enjoyed as a delicacy in its own right, black garlic was, and still is, used as an ingredient in traditional Asian medicine. In North America, the emphasis is on enjoying it as a culinary delicacy, where it is prized for its rich umami contribution to dishes.

Production of Black Garlic

Black garlic is commonly referred to as “fermented” garlic, but given the absence of microbial metabolism, this is somewhat inaccurate. Rather, the color, flavor and texture of black garlic are due to enzymatic breakdown, from the slow conversion of the natural sugars in the garlic over time. Nothing, including preservatives or flavorings, is added to the garlic, as all the required sugars are already present inside the cloves.

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