General Information
Black garlic is garlic that has been aged for one month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste.
The flavor is a wonderfully complex mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a consistency similar to a soft dried fruit. It is not a substitute for regular garlic but has its own distinct flavor.
The black garlic has nearly twice as many antioxidants as raw garlic. It also contains the natural compound, S-Allycysteine.
History
There is no definitive answer as to when Black garlic was first produced. It is rumored to have been created in caves or earthenware in Korea, Thailand, and Japan during ancient times. It has been a staple in Asian cooking for many years, and Black garlic eventually spread to Europe and was then introduced to the United States in 2008. Today Black garlic is available whole and in powder form in farmers markets, specialty spice shops, and online markets and is produced in Korea, Japan, China, Europe and the United States.
