Black garlic facts for kids
Black garlic is a special kind of garlic. It's made by slowly heating whole garlic bulbs for many weeks. This process changes the garlic, making it black and soft. It first became popular in Asian cooking. Black garlic tastes sweet and a bit sticky, with hints of balsamic vinegar or tamarind.
It has become very popular in the United States, especially in fancy restaurants. It's important to know that the plant Allium nigrum is also sometimes called black garlic, but it's a different thing entirely!
How Black Garlic is Made
Black garlic is made by aging garlic. This means whole garlic bulbs or separate cloves are kept in a special warm and humid place. The temperature is usually around 70 °C (158 °F), and the air is very moist (about 85% humidity). This process takes about 40 days.
No extra ingredients or chemicals are added. The garlic is not burned at all. During this long heating process, the natural enzymes in fresh garlic that make it sharp break down. The cloves turn black and become soft and sticky, almost like dates.
What Black Garlic Tastes Like
Fresh garlic has a strong, sharp taste. But when it becomes black garlic, that strong taste almost completely disappears. Instead, black garlic develops new flavors like licorice, tamarind, and caramel.
The exact taste of black garlic depends on the fresh garlic used to make it. If the original garlic had a lot of sugar, the black garlic will taste milder and more like caramel. If it had less sugar, it might taste a bit sharper or more acidic. Sometimes, if the garlic is heated for too long or not long enough, it can have a slightly burnt taste. Black garlic also gets softer as it absorbs more moisture during the process.
Ways to Use Black Garlic
Black garlic is very versatile, meaning it can be used in many different ways! You can eat it by itself, or spread it on bread. It tastes great with cheese, red wine, or even dark chocolate.
You can also add black garlic to soups or sauces. It pairs well with meat or fish dishes. Some people crush it and mix it into mayonnaise or add it to a vinaigrette for salads. It's also a tasty addition to vegetable dishes. You can even crush the cloves and add water to make a paste or a liquid for cooking.
See also
In Spanish: Ajo negro (alimento) para niños
