Black Garlic: Sweet Umami Cloves with 6× the Antioxidants of Raw Garlic
Slow-aged at 60 °C for 3–4 weeks, garlic turns jet-black, jam-soft and balsamic-sweet while boosting S-allyl cysteine, a potent antioxidant.
What Is Black Garlic?
Whole bulbs of **Allium sativum** kept in warm, humid chambers → Maillard reaction darkens cloves and creates molasses-like sugars.
Nutrition (10 g ≈ 1 clove)
|Calories|Carbs|Sugars|Protein|Fiber|Fat|
|---|---|---|---|---|---|
|32 kcal|7 g|4 g|1.3 g|0.5 g|0.1 g|
Benefits
- **S-allyl cysteine (SAC)** up to 6× > raw → strong antioxidant & anti-inflammatory.
- Low odour & gentler on stomach than raw garlic.
- Natural sugars give sweet-savory depth with no added salt.
Drawbacks
- Pricey (long ageing, energy use).
- Sticky texture can be messy to mince.
- Loses allicin → less antibacterial than fresh garlic.
Flavour & Aroma
Soft **prune-balsamic, soy-like umami**, subtle garlicky echo, no sharp bite.
Culinary Uses & Storage
- Blend cloves into **aioli, butter, hummus, ramen broth**.
- Dice for steak glaze or chocolate truffles.
- Store unopened bulbs cool & dry 6 m; opened, refrigerate airtight ≤ 8 weeks.
- 1. Black Garlic