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. |
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