What Is 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.

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: 

 

Watch this space, there will be my own recipe up on the blog soon that showcases this wonderfully unique ingredient.