{{short description|Aged garlic}} {{for|the plant|Allium nigrum}} thumb|right|Black garlic '''Black garlic''' is a type of aged garlic that is colored deep brownish-black.<ref name="spence">{{cite journal |last=Spence |first=Charles |title=Garlic: Tracing its changing popularity in British cuisine |journal=International Journal of Gastronomy and Food Science |date=March 2024 |volume=35 |article-number=100854 |doi=10.1016/j.ijgfs.2023.100854 |url=https://www.sciencedirect.com/science/article/pii/S1878450X23001968|doi-access=free }}</ref> The process is of East Asian origin. It is made by placing garlic (''Allium sativum'') in a warm, moist, controlled environment over the course of several weeks – a Maillard reaction process that produces black cloves having a savory flavor different from unfermented garlic.<ref name=spence/> Black garlic is used in diverse culinary applications, such as sauces, salads, meats, chocolate, ice cream, and beer.<ref name=spence/><ref name=stanek/>
==Production and characteristics== Black garlic is produced when heads of garlic or separated cloves are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from {{convert|60|to|90|°C|round=10}} for 15 to 90 days (typically 85% humidity at 70 °C for 40 days).<ref name=kimura/> No additives or preservatives are used and there is no burning of the garlic, with the dark color arising from a long-term, low temperature Maillard reaction.<ref name=spence/><ref name="kimura">{{cite journal |last1=Kimura |first1=Shunsuke |last2=Tung |first2=Yen-Chen |last3=Pan |first3=Min-Hsiung |last4=Su |first4=Nan-Wei |last5=Lai |first5=Ying-Jang |last6=Cheng |first6=Kuan-Chen |title=Black garlic: A critical review of its production, bioactivity, and application. |journal=Journal of Food and Drug Analysis |date=5 December 2016 |volume=25 |issue=1 |pages=62–70 |doi=10.1016/j.jfda.2016.11.003|pmid=28911544|pmc=9333422}}</ref> The cloves turn black and develop a sticky date-like texture.<ref name="stanek">{{Cite web|vauthors=Stanek A|url=https://www.bonappetit.com/test-kitchen/how-to/article/black-garlic|title=Chefs Are Going Crazy for Black Garlic (and You Will, Too)|website=Bon Appétit|date=25 January 2016 |language=en|access-date=2019-09-30}}</ref><ref name=kimura/> The sulfurous enzymes and amino acids in garlic cloves are converted to sugars during this Maillard process, reducing the typical garlic pungency in garlic aroma and flavor while creating new properties characteristic of black garlic.<ref name=spence/>
Bacterial endophytes capable of fermentation and with strong 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}}</ref> These may have relevance in 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| volume = 106 | pages = 428–438 | date = April 2018 | pmid = 29579944 | doi = 10.1016/j.foodres.2017.12.081 }}</ref>
Black garlic is different from black garlic oil (māyu) which is raw garlic cooked in oil on a stove.<ref>{{Cite web|url=https://www.seriouseats.com/mayu-black-garlic-oil-for-ramen-recipe|title=Mayu (Black Garlic Oil) for Ramen Recipe|website=Serious Eats|date=28 November 2022|language=en|access-date=2024-02-16}}</ref>
Black garlic has a rich content of polyphenols, particularly hydroxycinnamic acid derivatives, which may contribute to its aroma and flavor.<ref name="kim">{{cite journal |vauthors=Kim JS, Kang OJ, Gweon OC|title=Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |journal=Journal of Functional Foods |date=January 2013 |volume=5 |issue=1 |pages=80–6 |doi=10.1016/j.jff.2012.08.006|url= https://www.sciencedirect.com/science/article/pii/S1756464612001181|doi-access=free }}</ref>
==Flavor profile== In black garlic, the distinct pungency of fresh garlic is softened, such that it almost or entirely disappears, and the garlic develops notes of licorice,<ref name=nyt/> tamarind and molasses.<ref>{{cite book |last1=Balla |first1=Nicolaus |last2=Burns |first2=Courtney |title=Bar Tartine: Techniques & Recipes |date=2014 |publisher=Chronicle Books |isbn=978-1452132358 |page=39}}</ref> 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. 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.<ref name=spence/><ref name=nyt/>
==Culinary uses== The increased popularity of black garlic occurred in the early 21st century. Applications include savory sauces for fish, risotto or chicken.<ref name="nyt" /> In the United Kingdom it made its TV debut on the BBC's ''Something for the Weekend'' cooking and lifestyle program in February 2009, where a garlic farmer claimed to have cured black garlic by exposing bulbs to heat and moisture for more than a month, borrowing the concept from a 4,000-year-old Korean recipe.<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>
Black garlic can be paired with sweet foods such as chocolate, or savory foods such as meat, fish, or cheese. Black garlic may also be included as an ingredient in sauces, dressings, and vegetable dishes.<ref name="kitchn">{{cite web|title=How to make black garlic|url=https://www.thekitchn.com/best-homemade-black-garlic-23115834|publisher=The Kitchn, AT Media, LLC|author=Rampe, Amelia|date=25 April 2025|access-date=16 October 2025}}</ref> The cloves may also be mashed and spread on bread or crackers.<ref name="nyt">{{cite news|last=Fabricant|first=Florence| title = Garlic, Either Sweet or Squashed|work =The New York Times|date=2008-10-07|url= https://www.nytimes.com/2008/10/08/dining/08garl.html|accessdate=2009-03-01}}</ref>
Black garlic can be made with a rice cooker, with the intent to maintain the high temperature and humidity over several days.<ref name=kitchn/>
==See also== * {{portal-inline|Food}}
==References== {{Reflist}} {{commons category|Black garlic}}
{{Allium}}
Category:Garlic Category:Korean cuisine