What does Black Garlic taste like

Black garlic is fresh raw garlic (Allium sativum) that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves turn a distinct black color. The garlic's texture and flavor change as well into tender, mellow, slightly sweet, date-like ingredient packed with health benefits and perfect for spreading, dipping, and adding to sauces, pasta, soups, etc.

If you’ve never tried black garlic before, the dark color may look less than appetizing. However, similar to roasted garlic, this aged garlic is mellow and slightly sweet. More so, it’s almost caramel or molasses-like, with a slightly sticky texture. It’s a wonderful addition to all sorts of meals.

Unlike roasted garlic, however, making black garlic, while simple, is also a lengthy process. It takes a minimum of 60 day to achieve the results we’re looking for.

First, let’s talk about what it is not. Black garlic is not a naturally growing variety of garlic, as you might think. Instead, it’s a type of aged garlic that first appeared in Korea and Thailand.

Controlling the heat and humidity of whole garlic bulbs over several weeks (usually at least 3 up to 12) triggers the “Maillard reaction,” which is the same process that adds flavor to fried onions, seared meat, and toasted marshmallows.

By the end of the process, the raw garlic bulbs are transformed into mild, sweet, slightly molasses/balsamic-like black garlic with a sticky, almost date-like texture and very little smell.

At this stage, the ingredient is not only impressive addition to high-end dishes at many restaurants but it’s also revered as a health product, with significant antioxidant properties