Product Description
PURPOSE
WHAT IS IT?
When garlic bulbs are gently heated to about 140°F / 60°c for weeks, in a very humid environment, the enzymes that lend fresh garlic its sharpness begin to break down. The browning effect is a result of a Maillard reaction, where amino acids, and reducing sugars, chemically react in a way that produces melanoidin during fermentation, an intensification, and fermentation of the sugars in the garlic, without caramelization.
Black garlic is then cooled on racks and allowed to air dry for another week. The resulting obsidian garlic obsidian clove may visually, I understand, resemble something far less appetizing, but, as any good Asian, especially Korean, chef can tell you, the flavor is out of this world!
EXPERIENCE
Black garlic is significantly sweeter, a more mellow, savory flavor that is umami, and sweet. Imagine the taste of a rich balsamic vinegar with a little umami-sour edge, and perhaps a dash of soy sauce. It has the savory flavor of tamarind dipped in molasses, with a bit more garlic edge.
The texture is thick, and squishy, comparable to a date, or a gummy candy that’s been left in a hot car.
It has a much more muted “garlic” flavor, so, if you’re seeking a more intense garlic experience, it may need to be combined with fresh, but, since that’s like putting a mustache on the Mona Lisa, WHY?
CULINARY GEOGRAPHY
TRADITIONAL USES
- Kkanpunggi 깐풍기, a spicy black garlic-infused fried chicken stir-fry with sweet, hot sauce.
- Kimchis - A mellower, and less pungent kimchi uses black garlic.
- Black garlic noodles;
- Chicken & Pumpkin Soup with Black Garlic
- Yeokchon King Pork Cutlet
- Bibimbap - bowls of wonderful stir-fried or roasted meats and vegetables.
- Black garlic honey;
IMPROVISATIONAL ‘RIFFS’
- Black Black & Black - Black garlic-black bean soup with Forbidden Rice;
- Citrus salad with shaved fennel and wafer-sliced black garlic with black garlic vinaigrette;
- Seared scallop with black garlic & baby portobello mushroom caps;
- Savory black garlic ice-cream as a side for steak.
THE BACKSTORY
There are a lot of stories about Black Garlic. Its history goes back thousands of years, or less than twenty to some guy who claims to have patented the process. We can find both culinary, and medicinal evidence of it, from Korea, and parts of China, and religious and spiritual uses, along with culinary, in Thailand, in the hundreds of years. We’ll leave it to the British patent courts to sort the fact from fiction out.
AKA
Afrikaans – swart knoffelhuisies
Albanian – thelpinj hudhre të zezë
Amharic – ጥቁር ነጭ ሽንኩርት ቁርጥ
Arabic – فصوص الثوم الأسود
Armenian – սև սխտորի պճեղներ
Azerbaijani – qara sarımsaq dişləri
Basque – baratxuri beltz aleak
Belarusian – зубчыкі чорнага часнаку
Bengali – কালো রসুন কোয়া
Bosnian – češnjevi crnog bijelog luka
Bulgarian – скилидки черен чесън
Catalan – grans d’all negre
Chinese (Simplified) – 黑蒜瓣
Chinese (Traditional) – 黑蒜瓣
Croatian – režnjevi crnog češnjaka
Czech – stroužky černého česneku
Danish – fed af sort hvidløg
Dutch – teentjes zwarte knoflook
English – black garlic cloves
Estonian – musta küüslaugu küüned
Finnish – mustan valkosipulin kynnet
French – gousses d’ail noir
Galician – dentes de allo negro
Georgian – შავი ნივრის კბილები
German – schwarze Knoblauchzehen
Greek – σκελίδες μαύρου σκόρδου
Hebrew – שיני שום שחור
Hindi – काले लहसुन की कलियाँ
Hungarian – fekete fokhagyma gerezdek
Icelandic – geirar af svörtum hvítlauk
Indonesian – siung bawang putih hitam
Irish – clóibh gairleoige dhubh
Italian – spicchi di aglio nero
Japanese – 黒にんにくの房
Kazakh – қара сарымсақ түйірлері
Khmer – ខ្ទឹមសខ្មៅក្លុយ
Korean – 흑마늘 쪽
Lao – ກະທຽມດຳກີບ
Latvian – melnā ķiploka daiviņas
Lithuanian – juodojo česnako skiltelės
Macedonian – чешниња црн лук (чеснок)
Malay – ulas bawang putih hitam
Maltese – sinniet tewm iswed
Mongolian – хар сармисны хумс
Nepali – कालो लसुनका कोया
Norwegian – fedd av svart hvitløk
Pashto – د تور هوږې پستې
Persian – حبههای سیر سیاه
Polish – ząbki czarnego czosnku
Portuguese – dentes de alho negro
Romanian – căței de usturoi negru
Russian – зубчики чёрного чеснока
Serbian – ченови црног белог лука
Sinhala – කළු සුදුළූණු කොස්
Slovak – strúčiky čierneho cesnaku
Slovenian – stroki črnega česna
Spanish – dientes de ajo negro
Swahili – punje za vitunguu saumu vyeusi
Swedish – klyftor av svart vitlök
Tagalog – butil ng itim na bawang
Tamil – கருப்பு பூண்டு பற்கள்
Telugu – నల్ల వెల్లుల్లి రెబ్బలు
Thai – กลีบกระเทียมดำ
Turkish – siyah sarımsak dişleri
Ukrainian – зубчики чорного часнику
Urdu – کالے لہسن کی کلیاں
Uzbek – qora sarimsoq tishlari
Vietnamese – tép tỏi đen
Welsh – ewin garlleg du
Yiddish – שוואַרצע קנאָבל קלאָוועס
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