black garlic

 

SUMMARY 

1. What is black garlic?

 2. How is it made? 

3. What does black garlic taste like? 

4. Use in the kitchen

 5. The virtues of black garlic 

6. Black garlic in video

 7. Benjamin’s word

 8. Some common questions 

9. History and anecdotes 

10. Recipes

Origin: Spain. 

Other names: fermented garlic, aged garlic, caramelized garlic, herb of nine virtues, Russian penicillin, etc. 

Variety: Allium sativum.

What is black garlic? 

Black garlic is a classic garlic (Allium sativum) preserved in sea water at a constant temperature of 60°C, or cooked at low temperature, between 60 to 80°C, in an environment with a humidity level between 70 to 90%, for at least 2 weeks and up to 60 days. 

It is the “fermentation” which gives it its deep black color, its special flavor and its increased virtues compared to traditional garlic. Its peel remains white, but the pods take on a charcoal black color and are very soft, with a new melting texture. 

For your information, it is entirely possible to make homemade black garlic with a rice cooker, you just have to be patient!

The term "fermented" is not scientifically correct, because there is no microbial action in the process, it would rather be caramelized garlic. 

It should not be confused with the variety of natural black garlic, Allium nigrum, another variety of large-leaved alliaceae which has nothing to do with it, it is indeed the Allium sativum variety like our dried garlic.

 

It is originally an ingredient in Asian cuisine, a specialty of Aomori, a Japanese city located in the north of the main island of Honshū.

How does garlic turn black? We are often surprised to learn that the unique color, taste and texture of this product are obtained without any additives.

 Black garlic is produced through fermentation, a technique that has been around for thousands of years. Until the 2000s, the process of manufacturing black garlic was entirely artisanal, using traditional Japanese know-how.

 Since then, the process has been normalized, standardized, and industrialized almost everywhere in the world.

Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance responsible for the color of black garlic:

1- This process begins with choosing good quality garlic, as bad white garlic will result in bad black. 

2- Sea water is drawn from a certain depth in order to obtain pure water, which is then poured into large stainless steel tanks.

 3- The heads of garlic are placed whole in these tanks, and everything is heated to a constant temperature between 60 and 80°C to achieve a high humidity level of around 80%.

  Depending on the methods, the garlic can be left in the tanks for 2 weeks, up to 2 months, in order to obtain this ebony-colored candied garlic.

 It will take this long to obtain the color, flavor and soft, melting texture of black garlic. 

4- Black garlic is placed on special baskets to cool and dry for a week. 

Drying is a key step for success. 

5- After cooling, all the bulbs are sorted to select only the best.

What does black garlic taste like? 

As it transforms, white garlic completely loses its smell and taste to give way to a new, very different flavor. 

On the palate, the flavor of black garlic is soft and candied, slightly sweet, reminiscent of balsamic vinegar, prune and licorice.

At the end of the palate, there is a very pleasant slight acidity reminiscent of tamarind.

 In fact, the fermentation of garlic reduces its allicin content, the sulfur compound which gives the spiciness and strong taste of fresh garlic, which makes it devoid of the aggressiveness of fresh garlic, so it does not give bad breath! Its flavor is exceptional, so complex that the Japanese call it "umami", "the fifth flavor". 

Umami, which translates to “tasty,” is one of the five basic flavors along with sweet, sour, bitter and salty.

How to use black garlic in cooking? 

In what form should black garlic be used? Once peeled, the pods reveal their intense and shiny black color. 

They are both firm under the blade of the knife, but melting in the mouth and soft under the finger.

 It can be used in different forms:

Whole pods: in cooking, this is a fairly rare way to use it, because it is not a product that is infused, that would be to spoil it. 

On the other hand, you can serve your dish, and add a whole pod to your guests' plates, which everyone can use at their convenience. 

Sliced pods: classic use in cooking, the very thin slices are used to enhance all dishes. 

Crushed cloves: pressed like traditional garlic, this is the ideal way to use it in liquid preparations: vinaigrettes, sauces, marinades, stews, etc.

Its use in savory cooking 

Garlic is the most used condiment in France with dried onion, so know that you can use black garlic cloves in the same way as white garlic cloves. 

It can be used whole, chopped or pressed and added to your recipes to provide a more complex and fine flavor than traditional garlic.

Personally, I love it plain, just cut into slices or crushed on a slice of toasted and buttered bread to accompany my main course or an aperitif. 

Example of spread: crushed black garlic on toasted bread, with salted butter or olive oil, fleur de sel and pepper.

 Its sweet flavor goes very well with dried fruits such as cashew nuts or crushed pine nuts, or even with honey. You can even eat black garlic directly as a treat. 

As a culinary combination, I particularly love it for flavoring sauces, dishes in sauces and marinades. Add it as a condiment to soup, chicken, game cooking, lamb, all white or red meats, etc.

It enhances white fish, crustaceans and shellfish: cuttlefish, langoustines or shrimp.

 To do this, an original way is to mix a clove of black garlic with butter, and use this flavored butter to accompany fish, irresistible! Its taste goes very well with potatoes and grilled vegetables, remember to mash it in your purees.

 It is a perfect ingredient to season risottos. 

Add thin slices to garnish your pasta, omelettes, pizzas, bruschettas, etc.

 It is of course the basic ingredient in all your summer salads, mixed salads, mozzarella tomatoes, hot goat cheese, beets, vinaigrettes, etc.

 Just add a sliced pod.

Black garlic goes wonderfully with fried mushrooms, especially shiitake and black mushrooms.

 It goes perfectly with cheese, whatever it is, although I still have a preference for fresh cheeses, goat's and sheep's cheeses. Accompany your pan-fried foie gras with a crushed clove, it will easily replace the classic onion confit. 

Indeed, with its flavor with touches of balsamic vinegar, it subtly accompanies fine cold meats, but also smoked meats, sausages, pâtés, terrines, etc.

In terms of combination, beyond flavors, it is interesting to play on color contrasts by placing a few slices of black garlic on white fish, accompanying it with fresh cheese or fromage blanc.

Its use in sweet cooking

Black garlic can be used absolutely everywhere, even in desserts as we are going to see! In sweet cooking, it wonderfully flavors chocolate and all chocolate desserts; simply add a pod to your preparations for: mousses, fondants, cakes, biscuits, cookies, coulis, truffles, cakes, etc.

 Combined with chocolate, black garlic will pair wonderfully with tonka beans and their bitter almond flavor, or with the captivating and sweet flavor of vanilla. 

In fruits, I have already used it to flavor a strawberry and fig jam, as well as in a dried fruit cake, it was irresistible! Lorraine pastry chef Franck Fresson made a yuzu and sudachi tart flavored with black garlic

Its flavor is so mild that you can eat the pods directly, pure and whole. 

Put a few in a bowl on your table for an aperitif dinner, guaranteed effect!

What are the health benefits of black garlic?

This is another excellent reason to buy black garlic: its health benefits! The fermentation process, or rather caramelization, increases the levels of antioxidants, organosulfur compounds and transforms unstable compounds into stable compounds, therefore better for health. 

In comparison, black garlic has twice as many antioxidants as white garlic, but which are 25 times more effective! This effectiveness is due to much better bioavailability than classic garlic, that is to say that the body assimilates it almost completely (up to 98%).

 It contains flavonoids, polyphenols, vitamins from group C and E, etc. The virtues of black garlic are, like the virtues of dried wild garlic leaves (Allium ursinum), more important than classic garlic.

Regulation (EC) 1924/2006 prohibits mentioning the health benefits of our products. 

Only nutritional claims included in the annex to Regulation (EC) 1924/2006, as well as authorized health claims and pending claims (under certain conditions) may be cited here. 

These claims can only be used provided that the associated conditions of use are respected.

 Here are some good reasons, in addition to its taste properties, to buy dried garlic.

Antioxidant activity 

According to claims published id1989, garlic: 

. is a source of antioxidant; 

. helps increase the body's antioxidant capacity; 

. combats the formation of free radicals; fights against cellular aging.

 Immune defenses

According to published claims id1990 and id2362, garlic: 

. contributes to normal immune function; 

. allows general strengthening; 

. makes the immune defense system more effective; 

. can contribute to maintaining the microbial balance in the intestine; 

. helps strengthen natural immunity.

 Heart health/cholesterol/circulation

According to published claims id1991 and id1992, garlic:

 maintains normal homocysteine levels;

.  positively influences cholesterol and maintains healthy vessels; 

. helps maintain healthy functioning of the heart and blood vessels; 

. helps increase the body's antioxidant capacity; 

. maintains heart health;

 maintains normal cholesterol levels;

.  contributes to vascular health;

.  reduces platelet aggregation;

.  improves peripheral blood circulation; 

. prevents LDL oxidation; 

. may have a beneficial influence on blood triglyceride levels.

Stress / Energy

According to published claims id1991 and id1993, garlic: 

. contributes to resistance against stress;

.  supports the activity of the body in situations of fatigue and stress and provides additional energy.

Physical and mental vitality

According to claims published id1991, garlic:

 promotes physical and mental vitality; 

. is good for memory; 

. helps with good mental performance; 

. can promote well-being;

.  has a positive effect on memory.

Liver function

According to claims published id1991, garlic:

.  helps maintain healthy liver function;

.  protects the liver and participates in the elimination of poisons/toxins from the body. 

Respiratory health According to published claims id2361, garlic: 

. is used to contribute/support/help soften the throat and chest; 

. contributes to the well-being of the respiratory system;

.  helps maintain healthy function of the respiratory system.

Blood sugar / carbohydrate metabolism

According to published claims id2805, garlic: 

. increases the body's sensitivity to insulin;

.  has a positive effect on the body's sugar metabolism;

.  helps balance blood sugar. 

You should avoid consuming too much garlic in the event of anticoagulant treatment (maximum one clove per day), and it is not recommended to combine it with other plants known to thin the blood, for example: 

. garlic, ginseng roots, ginkgo infusion, sage, tonka bean, etc.

How to use it to benefit from its virtues?

As a superfood, or natural remedy in herbal medicine, it is recommended to take a course of at least 1 month. 

As a maintenance dose, there is no limit to its consumption over time. 

In terms of dosage, it is generally recommended:

. For a maintenance treatment:

 1 clove per day, in the morning on an empty stomach. 

. For a strong cure:

 2 cloves per day, 1 in the morning on an empty stomach, the other before lunch.

.  For an attack cure: 3 cloves per day, 1 in the morning on an empty stomach, 1 before the midday meal, the other before the evening meal.

.  For an intensive treatment: 4 cloves per day, 2 in the morning on an empty stomach, 1 before the midday meal, the other before the evening meal.