Black garlic gets its origins from Korea, where it was developed as a health product several centuries ago. Prized today in Japan and Thailand, as well as Korea, black garlic is a relative newcomer to the U.S. mainstream market (since about 2008). It is now increasingly recognized for its unique taste as well as its health boosting properties.
Background of Black Garlic
Black Garlic was invented by Asian scientists to eliminate the characteristically pungent odor and the spiciness of raw garlic. Through the process, the fermented black garlic cloves get a sweet savory taste with a jelly-like texture similar to fresh dried fruit. A month-long fermentation process under strictly controlled heat and humidity of black garlic production appears significantly to increase its beneficial compounds.
Benefits of Black Garlic and Their Uses:
- Helps in controlling blood pressure.
- Healthier body metabolism.
- Double the amount of antioxidants.
- Improving blood circulation
- Normalizing blood sugar levels.
Salad dressing: "You can puree peeled cloves into a vinaigrette salad dressing along with olive oil, white wine vinegar, black pepper, lemon juice, and a dash of soy sauce".
Roasted: "You can roast heads of garlic with meat and veggies. Crispy black garlic tastes delicious on roasted chicken".
Stews and Casseroles: "Mix black garlic in with stews, casseroles, and even risotto to add a subtly sweet, umami flavor".
Stir Fry Dishes: "Add some to your own home stir fry or sprinkle a bit into a ramen dish".
As a Topping on the Main Course: "You can sprinkle minced black garlic onto grilled fish or meat for an umami burst".
Condiments: "Add black garlic to condiments like mustard or aioli. Given black garlic's lengthy prep time, take care to not let it be overwhelmed by other flavors".
Ice Cream: "Some adventurous chefs used peeled black garlic to make black garlic ice cream".