How is it made?
Black garlic isn’t a new variety, but rather a new way to process garlic, perfected in Japan in the early 2000s. Garlic heads are placed in a humidity- and temperature-controlled environment in order to age for 3-4 weeks. A chemical reaction between the sugars and proteins occurs–known as the Maillard reaction–and forms compounds that are colourful, sweet and fragrant. This transformation is quite spectacular: The garlic cloves turn ebony black and have a strong caramelized flavour.
What does it taste like?
Black garlic doesn’t have the intensity of raw garlic. It’s lightly fragrant and, best of all, doesn’t cause bad breath! Its concentrated taste is reminiscent of confit garlic mixed with molasses, soy sauce, black licorice and balsamic vinegar. Its unique flavour profile puts it into the umami category, the fifth basic taste that enhances the other flavours, and its soft and sticky texture is similar to raisins. Tasting is believing!
How can I cook it?
Use it like you would roasted garlic to make spreads (such as hummus and dips), serve thin slices on toasted bread, add some to mashed potatoes, soups and salads, or mix it in broths and sauces to deepen the flavour, like in our black garlic and morel sauce. You can even make the most of its sweet side and add it to brownies or even homemade ice cream.
Where to find it?
Black garlic is produced and sold in many Canadian provinces. You can find some in farmers’ markets, specialty stores, online and at select supermarkets. Black garlic is high in antioxidants (more than fresh garlic) but given its price tag–between $8 and $11 for 70 g–it’s treated more like a precious condiment than an organic food. Luckily, just a small amount of black garlic is enough to bring loads of flavour to a dish.
Want to cook with black garlic? Here are a couple of recipes to try: