How do you use black garlic in recipes?

Black garlic is a unique and versatile ingredient that can add complex, sweet-savory flavor to many dishes. Here is an overview of how to use black garlic in recipes.

Table of Contents

What is Black Garlic?

Black garlic is regular garlic that has been aged under controlled heat and humidity for several weeks. This process causes the garlic cloves to turn black and develop a molasses-like consistency. It also reduces the harsh, pungent flavors of raw garlic and brings out richer, more savory notes.

The aging process converts the sugars in garlic into melanoidins, which give black garlic its dark color, sticky texture, and sweet undertones. The process also reduces the allicin content in garlic, which is responsible for its intense bite and burning sensation. This makes black garlic much more mellow and subtly sweet than regular garlic.

In addition to mellow sweetness, black garlic imparts notes of balsamic vinegar, tamarind, dates, and even maple syrup or molasses. The flavor is highly versatile for both savory and sweet applications.

Nutrition and Health Benefits of Black Garlic

Like regular garlic, black garlic provides antimicrobial, antioxidant, and anti-inflammatory benefits. However, the aging process may enhance these properties even further.

Specifically, black garlic contains two to three times more antioxidants than raw garlic due to its high concentration of sulfur compounds and flavonoids. The antioxidants in black garlic can help neutralize free radicals and reduce oxidative stress and inflammation in the body.

Some research also suggests that the antioxidants in black garlic are more bioavailable than those in raw garlic. This means the beneficial compounds are more readily absorbed and utilized by the body.

In addition, aging may enhance the antimicrobial effects of garlic against certain bacteria, fungi, and viruses. The melanoidins generated during the aging process also act as prebiotics that support a healthy gut microbiome.

Overall, black garlic offers a more concentrated source of antioxidants and polyphenols compared to raw garlic, providing unique health protections.

How Is Black Garlic Made?

There are a few methods for making black garlic at home, but the most common commercial production process involves:

Harvesting high-quality, fresh garlic bulbs

Peeling the papery outer layers and separating the individual cloves
Placing the peeled cloves in a climate-controlled chamber or incubator
Heating the cloves for several weeks at a consistent temperature around 140–170°F (60–77°C) and 60-80% humidity

The precise temperature, humidity levels, and duration can vary depending on factors like the garlic variety and desired final texture. In general, a minimum of 3 weeks is required for full blackening and mellowing of the cloves.

Higher temperatures speed up the aging process but can increase bitterness. Lower, controlled temperatures result in better flavor but take more time. The conditions must be carefully balanced to get an optimal end product.

Throughout the process, enzymatic browning reactions occur, which convert sugars into melanoidins. Antioxidants also become more concentrated as moisture evaporates from the cloves.

Commercial black garlic is aged in bulk rather than as whole bulbs to maximize surface area exposure. The finished product is the harvested loose cloves, which have shrunk in size and turned black.

For home production, small rice cookers or slow cookers can be used to age garlic bulbs over several weeks until the cloves are fully blackened and softened.

Purchasing Black Garlic

Look for black garlic at well-stocked supermarkets, health food stores, and online:

Whole bulbs – Entire bulbs with the head intact. These are harder to find.
Loose cloves – The most common commercial form. Sold in resealable bags or jars.
Paste – Pureed black garlic cloves. Has a soft, spreadable consistency.

Powder – Dried and ground black garlic. Best for seasoning rubs.
Oil-packed – Cloves preserved in oil. Imparts garlic flavor to the oil.

When purchasing, look for plump, softened cloves with a sticky black exterior. Avoid any cloves with mold, a strong acidic smell, or signs of spoilage.

Tightly sealed packaging helps maintain quality and prevent drying out. Refrigerate after opening and use within a few weeks.

Taste, Aroma, and Texture

The taste, aroma, and texture of black garlic are quite different from raw garlic:

Taste – Subtly sweet, tangy, and savory with notes of balsamic, molasses, or tamarind.

Aroma – Rich, sweet, and fruity with lessened garlic pungency.
Texture – Soft, sticky, and jammy. The cloves have a jelly-like consistency when squeezed.

The flavor is more complex than regular garlic, with lighter pungency. It adds sweetness and umami depth to both savory and sweet recipes.

Substituting Black Garlic for Regular Garlic

Black garlic can be swapped in for regular raw garlic in many recipes, but use the following tips for best results:

Start with half the amount of black garlic by volume – It has a more concentrated, mellow flavor than raw garlic.
Add it toward the end of cooking – Black garlic loses some of its complexity with extended cooking.

Complement other umami flavors – Add to dishes alongside ingredients like soy sauce, miso, tomatoes, mushrooms, and Parmesan.
Balance sweetness – Pair black garlic with something tart or salty to keep the sweetness in check.

For example, use 2-3 cloves of black garlic instead of 4-6 cloves of regular garlic. Add it at the very end of stir fries, pastas, and soups to retain its full flavor.

When swapping in black garlic, be aware that you may need to adjust the saltiness or acidity of a recipe to compensate for its sweet, mellow notes.

How to Prepare Black Garlic for Cooking

To prepare black garlic for sautéing, baking, roasting, or other cooking methods:

Remove the desired number of cloves from the bulb or packaging.

Peel off the papery outer skins – they should slide off easily.
Inspect for any parts that are still white inside and remove if needed.
Gently smash or mince the peeled black garlic cloves.

Add to the dish as called for in the recipe.

Keep in mind that black garlic has a spreadable, jam-like texture when crushed. It may not behave exactly like minced raw garlic in recipes.

For maximum flavor, add the black garlic toward the end of cooking rather than simmering it for a long time.

Popular Uses for Black Garlic

Here are some of the most popular ways to use black garlic in savory and sweet recipes:

Savory Uses

Pasta, pizza, and bread – Mix into olive oil as a flavorful finishing drizzle.
Risotto and polenta – Stir in at the end for richness.

Sautéed vegetables – Add to green beans, Brussels sprouts, asparagus, etc.
Seafood – Rub on fish or shrimp before broiling or baking.
Meat rubs and marinades – Mix with spices and oil for a savory crust.

Hummus, aioli, and tapenades – Blend into the mix for extra depth.
Salad dressings and sauces – Whisk with oil and vinegar for great flavor.
Soups and stews – Add toward the end of cooking or as a garnish.

In savory dishes, black garlic pairs especially well with other umami-rich ingredients like mushrooms, tomato, parmesan, and Asian sauces. It provides a subtle sweet counterbalance.

Sweet Uses

Desserts – Mix into cookies, brownies, ice cream, and chocolate treats.
Jams and fruit spreads – Blend with berries, stone fruits, figs, etc.

Syrups – Infuse black garlic flavor into simple syrup for cocktails and drinks.
Honey – Allow cloves to infuse in honey for several weeks to make black garlic honey.
Ice cream and sorbet – Add to your favorite base as a mix-in.

Smoothies – Blend with fruits, yogurt, and juices for a savory twist.

The jammy texture and sweet flavor of black garlic make it a unique ingredient for desserts. It works especially well in chocolate and cherry combinations.

Black Garlic Recipes to Try

Here are some delicious recipes highlighting black garlic:

Savory Black Garlic Recipes

Black garlic aioli – Spread on sandwiches, use for dipping, or drizzle over fish and meat.
Black garlic mushrooms – Sauteed mushrooms tossed with thyme and black garlic.
Black garlic caesar dressing – The classic dressing with added umami depth.

Black garlic chicken – Roast chicken seasoned under the skin with smashed black garlic cloves.
Black garlic risotto – Creamy risotto flavored with black garlic at the end.

Sweet Black Garlic Recipes

Black garlic brownies – Fudgy chocolate brownies with whole black garlic cloves inside.

Black garlic cherry jam – Sweet-tart jam with balsamic notes.
Black garlic honey – Garlic-infused honey that’s great for glazes and dressings.
Black garlic chocolate chunk cookies – Rich cookies with nibs of black garlic.

Black garlic peach sorbet – Fresh peach sorbet swirled with black garlic syrup.

Storing Leftover Black Garlic

To store leftover black garlic:

Place peeled, uncooked cloves or smashed paste in an airtight container. Glass jars or resealable plastic bags work well.

Cover fully with extra virgin olive oil, if desired – this prevents oxidation and drying out.
Refrigerate for up to 2-3 weeks.
For longer storage, transfer to the freezer for up to 6 months.

Use the infused garlic olive oil for cooking.

The antioxidants in olive oil help maintain the quality and prevent discoloration of leftover black garlic. Refrigeration also slows continued enzymatic reactions.

Conclusion

Black garlic is an easy-to-use ingredient that can add unique sweet and savory depth to both culinary and confectionary creations. Its highly flexible, umami-rich flavor pairs well with vegetables, seafood, meat, chocolate, and fruit desserts.

When cooking with black garlic, start with about half the amount you would use of regular raw garlic, and add it toward the end of recipes for maximum flavor impact. Balance its mellow sweetness by combining black garlic with something salty or tart.

Store unused cloves submerged in olive oil in the refrigerator or freezer. Over time, black garlic will continue to slowly soften and intensify in sweetness.

With its high antioxidant content and amazing taste, black garlic is a valuable ingredient to always have on hand for enhancing the flavor of both everyday and gourmet recipes.