Eat Well

Black garlic magic

Black garlic is the product of extensive time, effort and attention. Rather than being caramelised, as sometimes thought, the browning of the garlic results from several weeks of constant heat.

Garlic bulbs are exposed to high temperatures from 60°C to 90°C for anywhere from 15 through to 90 days (commonly a 40-day period). This constantly applied heat breaks down the enzymes, inducing the Maillard Reaction, a chemical process that results in new flavours as the result of broken-down enzymes, which creates sharp, acidic flavours.

A decade ago, declared black garlic the “next it ingredient”. At that time, it had transitioned from

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