Black Garlic – Aroma Booster Black Garlic

Just looking at these shriveled bulbs with their little black cloves is unlikely to make your mouth water. They just look too old, dried out and ugly. There must be something else that has made black garlic make the leap from a dietary supplement to a delicacy in Europe too.

Black garlic has been known in Asia for a long time and is a component of many tasty dishes due to its "umami" properties. It is also valued there for health reasons. It probably originated in Korea, where the fermentation of food has played a major role in the diet for centuries. To produce it, white garlic is naturally aged under controlled conditions of heat and air. This causes sugar and amino acids in the garlic cloves to produce what are known as melanoidins. These are aroma and color-giving compounds that are formed in foods under the influence of heat during the Maillard reactions. These chemical reactions are responsible for the black coloring of the cloves. Depending on the manufacturer and the production method, the fermentation process is carried out at temperatures between 60 and 90 °C over several weeks and months. This gives the garlic a very soft, sometimes chewy and almost sticky consistency and a lovely sweetness in which the aromas of liquorice, molasses and vanilla can be heard and a fine fruity note resonates. The typical garlic note can also be detected, albeit in a weakened form and without leaving a strong “garlic breath” after consumption.

Garlic is grown on a large scale around the Spanish town of Las Pedroñeras

Black garlic is associated with a number of health benefits due to its ingredients, and it is also said to be easier to tolerate for people with sensitive stomachs and intestines than in its original state. In addition to Asia, black garlic is also produced on a large scale in North America. In Europe, the Spanish region around the "garlic capital" Las Pedroñeras in the west of Valencia has made a name for itself not only with the fresh bulbs, but also with the production of the black cloves. Garlic cultivation, which produces bulbs with a delicate purple hue, is the community's main source of income. The garlic fermented here is said to be of such good quality that it is in demand from Asia. Black garlic is available in well-stocked vegetable and Asian shops or on the Internet. For example, you can buy Spanish black garlic at www.schwarzer-Knoblauch.net, and it is available from Korea at www.salmundo.com. There are also some instructions on how to ferment garlic yourself on the Internet. What makes these recipes special is the development of a not insignificant smell that lasts for several days - so only recommended if the neighbors aren't too on your back. In culinary terms, this aroma booster awakens the desire to experiment. With its special flavor components, it is one of the "umami" foods and is therefore a natural flavor enhancer, similar to parmesan, tomatoes or mushrooms. Used in the right place, it gives every good meal that certain something. In addition, the aromas of black garlic complement the smoke aromas of grilling and barbecues excellently. Simply chop or press one or two cloves and mix them with a little butter to create a completely new garlic butter variant for grilled meat and vegetables or toasted bread. The latter also goes well with goat's cheese to which a little black garlic has been added. Together with chopped avocados and tomatoes, they give a simple guacamole an extra kick and marinades, salad dressings or sauces are deliciously refined with black garlic. Let your imagination run wild and just try it out!

The development from fresh to black garlic during the fermentation process

Either you spice up dishes with the individual garlic cloves, which can be used like fresh cloves, or you can use products such as garlic mousse to round off the taste

Author: Stephanie Prenzler
Copyright images: Daniel Gonzales
www.black-garlic.net