waht is black garlic, In simple terms, black garlic is a product made by fermenting common fresh garlic under precisely controlled temperature and humidity for an extended period.
It is not a special variety of garlic, but rather a food that undergoes a transformation through a processing technique. This process is known as the “Maillard reaction” and enzymatic fermentation.
Detailed Explanation
1. The Production Process
The making of black garlic is not complex but requires precise control:
- Raw Material: Whole, unpeeled white fresh garlic is used (often single-clove garlic because the final product looks more appealing).
- Conditions: The garlic is placed in a fermentation chamber under high temperatures (60-80°C / 140-176°F) and high humidity (80-90%).
- Time: This process continues for dozens of days or even several months.
During this process, no additives or starter cultures are added. The transformation relies primarily on the garlic’s own enzymes and the chemical reactions (like the Maillard reaction) between its sugars and amino acids under heat.
2. Changes in Appearance, Texture, and Smell
After fermentation, black garlic undergoes a dramatic change:
| Property | Fresh Garlic | Black Garlic |
|---|---|---|
| Color | White | Dark brown to black |
| Texture | Hard, crisp | Soft, chewy, similar to dried fruit or soft candy |
| Taste | Pungent, spicy | Sweet and sour, mild, with no spiciness. The flavor resembles dried fruit, preserves, with a subtle caramel and balsamic note. |
| Smell | Strong, pungent garlic odor | Mellow smell, with a slight sweet-and-sour fermented aroma. It does not leave a strong garlic odor in the mouth after eating. |
3. Nutritional Value and So-called “Health Benefits”
The fermentation process not only alters the flavor but also changes the nutritional profile of the garlic:
- Increase in Antioxidants: The content of antioxidants like polyphenols and S-Allyl cysteine (SAC) in black garlic is significantly higher than in fresh garlic. These components help scavenge free radicals in the body.
- Changes in Sugars and Amino Acids: The sugars and proteins in garlic break down during fermentation, leading to the Maillard reaction, which produces substances like melanoidins. This is also the reason for its black color and sweet taste.
- Easier Digestion: As fermentation breaks down some compounds, black garlic is much less irritating to the gastrointestinal tract than raw garlic and is easier to digest and absorb.
Note on “Magical Effects”:
Black garlic is often marketed by sellers as having “anti-cancer,” “lowering blood pressure and cholesterol,” and “boosting immunity” properties. While some preliminary lab studies (e.g., in cell or animal experiments) show that black garlic extracts have potential biological activities like antioxidant and lipid-regulating effects, there is currently a lack of sufficient high-quality human clinical trial evidence to directly prove that consuming black garlic can treat or prevent specific diseases.
Therefore, a more scientific view is to regard black garlic as a unique-flavored, nutritious health food, rather than a “magical health product” that can cure diseases.
4. How to Use Black Garlic
Black garlic can be eaten directly as a snack or used in cooking:
- Eaten Directly: As a nutritional supplement or healthy snack.
- Paired with Dishes: Sliced or mashed, paired with bread, cheese, or salads.
- Cooking Soups: Added to soups to enhance umami and complexity.
- Making Sauces: Made into black garlic paste for spreading on meat or tossing with noodles.
Summary
Black garlic is fermented garlic. Through a gentle fermentation process, pungent raw garlic is transformed into a product with a sweet-and-sour taste, soft texture, and an enhanced nutritional profile (especially regarding antioxidants). It has a delightful flavor, is gentler on the stomach, and is an excellent condiment and healthy snack. However, its advertised “therapeutic effects” should be viewed rationally.