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What Is Black Garlic?

By Sarah Coleman 3 Comments

Black Garlic

Black Garlic

Over the last few years I have read about black garlic. Not only has it become an “it” ingredient for chefs around the world it has also being touted as a superfood. On a recent trip to Canberra I was lucky enough to visit the Capital Region Farmers Market and come across local producer, John Pye of Bredbo Black who finally gave me the chance to taste and smell this most intriguing product!

John grows his own garlic that is harvested and hung for a month before being fermented at a controlled temperature for about 40 days. During this time the garlic undergoes the most amazing transformation. The crisp, white, acrid cloves change to gelatinous black. The taste also undergoes a radical transformation becoming sweeter with a deep umami, balsamic, molasses flavour. The aroma is smoky, deep, slightly sweet and mildly garlicky.

John Pye of Bredbo Black

John Pye of Bredbo Black

In Korea black garlic is believed to enhance health and longevity, a belief now being supported by science. Korean researchers have demonstrated that the process of producing black garlic significantly increases amounts of antioxidant compounds as compared to raw. It has also been shown to increase insulin sensitivity and lower cholesterol and triglycerides in rats fed a high fructose (sugar) diet. Studies also suggest there may be a role for black garlic in the treatment of inflammation-related diseases due to it’s significant anti-inflammatory effect.
 
How do you include this lovely stuff in your diet you might ask? Here are a few pointers: 
 
  • The flavour of black garlic shines when used with acids such as vinegar and lemon juice in vinaigrettes as it rounds out the sharp flavours. This will also make the flavour go a long way.
  • Marinades will also show off the flavour on more delicate tasting meats and other proteins. 
  • Use as you would a black truffle, adding paper thin slices to salads, poached eggs, in hollandaise or with seafood such as scallops and salmon. 
  • Instead of fruit paste on a cheese platter. 
  • It has also been used in desserts such as ice cream and brownies for a more grown up, complex version of these favourites! 
Watch this space, there will be my own recipe up on the blog soon that showcases this wonderfully unique ingredient. 

 

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Filed Under: Blog, Knowing and Growing Tagged With: antioxidant, black garlic, Bredbo Black, fermented, fermented garlic, garlic, umami

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Comments

  1. Kaye Rice

    at

    Wow Sarah, it is so black – stunning, does it stay black in the dish?

    Reply
    • thekitchenapothecary

      at

      It sure does! I am in love with this stuff, it is magical. You must grab a stash on your next visit to Canberra.

      Reply
      • Kaye Rice

        at

        Your page looks great Sarah!

        Reply

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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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