Black garlic magic

Sweet and concentrated in flavour, black garlic is an epicurean delight that has seduced the culinary world globally

- Cat Woods

Black garlic is the product of extensive time, effort and attention. Rather than being caramelised, as sometimes thought, the browning of the garlic results from several weeks of constant heat.

Garlic bulbs are exposed to high temperatures from 60°C to 90°C for anywhere from 15 through to 90 days (commonly a 40-day period). This constantly applied heat breaks down the enzymes, inducing the Maillard Reaction, a chemical process that results in new flavours as the result of broken-down enzymes, which creates sharp, acidic flavours.

A decade ago, The Washington Post declared black garlic the “next it ingredient”. At that time, it had transitioned from a health supplement originating in South Korea into being a gourmet must-have in fine dining.

Origins

Scott Kim is credited with inventing black garlic in South Korea in 2004. He developed the fermented black garlic as a health supplement, or superfood, due to its high level of antioxidants. Fermented garlic has long been eaten in Korea and Japan for its powerful health benefits. In 2008, Kim created Black Garlic Inc, a company based in California, which at that time was the only manufacturer and supplier in the United States.

The health benefits

In addition to being a rich source of antioxidants, black garlic is a good source of protein, iron, fibre, calcium and vitamin C. Garlic has long been considered beneficial to heart health. Its high antioxidant density provides healing and protective qualities, also reducing cholesterol and triglycerides which are risk factors in heart disease.