Black Garlic is the transformation of fresh garlic, aged gracefully at high temperatures and humidity. This alchemy refines its physiochemical properties, unveiling a deep black hue, enriched flavours, and a velvety essence. Black Garlic is a culinary marvel that seamlessly weaves ancient Korean tradition with modern innovation, offering endless versatility.
ORIGIN
Black Garlic, first crafted in Korea by allowing fresh garlic to oxidise in a rice cooker at 60°C and 85% humidity for 60 days, yielded sticky, date-like cloves with a caramel-like flavour. It was revered in Korean, Japanese, and Thai cuisines and held historical significance in traditional Chinese medicine, where it was believed to boost energy and promote longevity. Taoism, which emphasised the balance of yin and yang, considered black garlic an energetically balanced food that strengthened both the body and mind. Rediscovered in the early 2000s, its health benefits and culinary versatility made it a global sensation.
WHAT DOES THE TASTE TEST SAY?
Black garlic is created by subjecting fresh garlic to controlled high temperatures and humidity for a brief period. This process profoundly alters its appearance, flavour, and culinary appeal, establishing it as the most sought-after ingredient in global gourmet cuisine. The cloves develop a soft, velvety consistency and a distinctive flavour profile that evokes notes of shiitake mushrooms, figs, and balsamic vinegar. The sharp pungency and sulphurous intensity of fresh garlic are transformed into umami-rich, nutty, and creamy undertones, enhanced by sweet, sour, and smoky complexities. Although it has no pronounced aroma, its complex flavors offer remarkable versatility in diverse culinary creations.
SCIENCE BEHIND BLACK GARLIC
Garlic (Allium sativum), a member of the Allium family, is known for its strong bite, pungency, and sulphurous notes in its raw form. These characteristics are largely attributed to compounds like allicin and alliin. Allicin, responsible for the sharp burning sensation, acts as garlic’s natural pest defense and antimicrobial agent.
When garlic is cut, crushed, or chewed, the enzyme alliinase interacts with alliin, catalysing its conversion into allicin. However, when garlic is exposed to heat before cutting, this enzymatic reaction is inhibited, leading to reduced allicin formation and a milder flavour profile. This process is a critical step in the transformation and aging of black garlic, setting the stage for its unique taste and character. Garlic contains higher levels of long-chain fructose than other Allium family members like onions and leeks. Slow cooking breaks down these fructose chains into sugar molecules, creating a mellow, sweet flavor. This greater sugar content also makes garlic more prone to burning than onions.
The transformation of garlic into black garlic is fundamentally driven by the “Maillard Reaction”, a heat-induced chemical process. This reaction occurs between reducing sugars and amino acids in garlic, resulting in the enzymatic browning and the development of its characteristic dark colour. The Maillard Reaction is responsible for the caramelisation of sugars under the influence of heat, thereby, making heat a critical component. Additionally, it results in the formation of melanoidins, compounds that not only contribute to the sweet, savoury, and umami-rich flavour profile but also enhance the bioactivity of black garlic.
A 2018 study revealed that almost all garlic cloves harbour inherent endophytes during black garlic processing, with “Bacillus” identified as the dominant strain. This heat-resistant bacterium plays a role in encouraging fermentation during the transformation process. While the Maillard Reaction remains the primary driver of black garlic's unique flavour and colour, this microbial activity adds another dimension to its development. As a result, black garlic is sometimes referred to as "fermented garlic."
HEALTH ELIXIR
In black garlic, allicin transforms into a wealth of potent antioxidants, including Mellanoidins and S-allyl-L-cysteine (SAC). Among these, SAC takes center stage as the most significant antioxidant, accompanied by S-Allylmercaptocysteine, polyphenols, flavonoids, and essential antioxidant nutrients like zinc and selenium. These attributes firmly establish black garlic as a superfood. Remarkably, black garlic contains 4.5–8 times more SAC than fresh garlic. Unlike allicin, SAC is highly stable, easily absorbed by the gastrointestinal tract, and delivers a trifecta of benefits: acting as a free radical scavenger, providing neuroprotection, and exhibiting anti-inflammatory properties.
The reduced moisture content in black garlic amplifies its amino acids and nutrients, yielding up to four times more flavonoids and polyphenols. This nutrient concentration gives black garlic exceptional antioxidative, anti-inflammatory, and anti-cancer properties. Its superior antioxidant activity also helps prevent metabolic diseases and protects against alcoholic hepatotoxicity. As a bonus, black garlic eliminates "garlic breath," enhancing its appeal for everyday consumption.
VERSATILE AT ITS BEST
Black garlic transforms the ordinary into extraordinary, earning its place as the ultimate culinary maverick. From simple to sensational, it’s the most versatile ingredient on your pantry shelf. Available as cloves, powder, and paste, black garlic is ready to infuse your dishes with unparalleled depth and character.
How about savouring a steaming bowl of ramen, drizzled with sizzling black garlic chili oil—wafts of nostalgia mingling with an umami surprise on your palate? Or imagine a Sunday breakfast starring Black Garlic Podi Dosa—crispy, aromatic, and irresistibly delicious. And why not elevate your regular pasta indulgence into something remarkable, like a creamy black garlic mushroom creation?
While we can’t choose your mood-driven menu, we can ensure you have everything to make it happen. Find black garlic cloves, paste, and powder at Urban Platter and turn these culinary inspirations into reality!