Black garlic has been aged to perfection
Farmers marvel at the dark, inky bulbs
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FOOD Black garlic
If you sliced into a bulb of black garlic, your immediate reaction would probably be to throw it away and disinfect your kitchen. The dark, inky, and pungent plant may look like a harvest gone wrong, but in reality, black garlic ages like a fine red wine.
"By placing garlic in particular conditions, farmers induce the Maillard reaction—a chemical process responsible for the umami taste of seared meat," Atlas Obscura explains about the process. "The bulb’s innards take on a sticky, jellied texture. As the enzymes that impart its characteristic sharpness break down, the garlic also develops sweet, savory, and earthy qualities. Tasters liken the flavor to deep, caramelized, aged balsamic."
Black garlic has historical roots in Japan. Chefs used the enhanced flavor of the garlic to add depth to ramen and other staple dishes. While many grocery stores in the US don't have black garlic in regular stock, those who have ample time and are interested can make DIY black garlic. Atlas Obscura reports that if you put standard garlic in a rice cooker that is set to "warm," you will have aged black garlic in two weeks. This delicious flavor seems to be worth the time and effort.