Black garlic is soft, gelatinous, and without the typical garlic aroma. It tastes of balsamic vinegar, a little port wine, a hint of molasses, tamarind, and soy sauce. But the aftertaste is concentrated and sweetish.
Black garlic is the result of the ripening of common garlic (Allium sativum). Garlic is ripened at a controlled temperature (65-80 degrees) and humidity (70-90%). The ripening process is lengthy. Depending on the technology and recipe chosen, this can take up to 3 months. The black colour of garlic is the result of the Maillard reaction (a reaction that occurs between amino acids and carbohydrates when a product is heated). Black garlic is 100% natural and no additives or colourings are added.
Black garlic has its roots in Asia. In Korea and Japan in particular, it has been known for a very long time and has been attributed various medicinal properties. Black garlic is used in both food and medicine. In the last decade, it has gained popularity in other parts of the world. Thanks to its unique flavour, black garlic is often used in restaurants to prepare exquisite dishes.
Black garlic is added to a dish to bring out the uniqueness of the taste. It goes well with rice, sauces served with chicken, fish, pork, or beef. Black garlic can be added to cream cheese, sour cream, or mashed potatoes. It is used in seasoned butter. Can be used for baked goods. Black garlic goes well with sun-dried tomatoes, goat cheese, rosemary, thyme, oregano, and olives. It goes very well with chocolate and honey. Black garlic is a universal product with a unique taste. No wonder it is said to have umami taste.