Aged Black Garlic- The New Black

I love garlic and lots of it! So when I read an article in 'Exclusief' the monthly magazine of Sligro (number 2) I became very excited and intrigued- I knew I would have to try some- evidently I'm not the only one since I bought the very last packet! (the power of clever marketing?)
It certainly looks odd- light brown in colour and ‘papery’ with inky black cloves, actually not at all appealing to the eye, but don't let appearance put you off- black garlic is a big hit and is well on the way to becoming the latest trend.

The 'Sligro' garlic comes in sealed plastic packaging with a packet of Silica-gel. There are just two bulbs of 'Aged Black Garlic' or 36gr. The garlic was actually ‘invented' by Scott Kim and manufactured in Korea. It is distributed by Black Garlic inc. (Los Angeles) On the packaging is a chart showing the nutrition facts. 40calories per serving(18gr). It cost around 5euro.


But what exactly is black garlic?- No it isn't a newly discovered variety but simply regular garlic that has been fermented in a process using high levels of heat treatment and controlled humidity for roughly a period of 21 days.
Initially it was developed by Scott Kim to be marketed as yet another super food with its many positive health properties (It is extremely high in antioxidants/anti cancer) these are however, 'alleged' claims, I'm unsure if there is supporting medical evidence. But the product took a turn when it was picked up in America and has since become very popular in the culinary world especially in high-end restaurants and TV cooking programmes.
In England it became very sought after featuring in Something for the Weekend a BBC 2 TV programme.

What is so positive about black garlic?- well how about all the taste but none of the 'nasties'. What do you think of being able to eat cooked or even raw garlic with no heartburn or garlic breath!? (So if you are looking to ward off vampires- forget it!) Black garlic contains considerably more antioxidants (antioxidants absorb 'free radicals' which are unstable molecules which can cause cell and tissue damage) than regular garlic.
Regular garlic's health benefits and medicinal properties have long been known and have been clinically proven. It helps to protect against heart disease, lowers blood pressure / cholesterol and helps prevent blood clots forming. It's antibacterial/ antiviral properties also helps the body to fight off infections including colds and acne! Further test show that it may neutralise cancer-causing chemicals and thus reduce the risk of tumours. For those who dislike the taste/want to avoid 'garlic breath' but don't want to miss out on the therapeutic qualities, garlic has been available as a 'artificial' supplement in capsule form but now Black garlic could be the 'natural' answer.
Black or aged garlic as it is often referred to- is entirely natural, so no preservatives or added chemicals! No additives at all- you get pure garlic (so please disregard anything you hear suggesting Soy is used in the production) Just don't forget to discard the little packet of Silicagel!

The taste is sweet and subtle. Unique because it is sweet and savoury alike, the taste has been described as anything from tamarind, to balsamic vinegar, from licorice to dark soy sauce as well as figs and dates. It is said to resemble roasted garlic with earthy and even chocolate undertones.
I thought it tasted very much like appelstroop (apple syrup) and 'solid' balsamic vinegar although the structure is soft and mouth watering. It is mild but at the same time there is a depth of flavour. I couldn't help wonder if I would have even recognised ‘garlic’ if I hadn't known what I was sampling. For this reason I conducted a 'blind' tasting with a few friends. The reactions? (all positive) 'licorice?' 'plum?' and yes---- 'garlic?'

How can you use black garlic, can dishes calling for classic garlic be substituted? To a certain extent yes, but remember it is a more subtle flavour and black garlic has its own unique taste so you should experiment. It can be eaten raw or cooked. On the packaging the serving suggestions are Pizza, Pasta, Steak, Hotdog, Berger?? (Burger?) or Asian food! So everything American and Asian food- hmm…
A recipe suggestion in the Sligro magazine is baked banana. Mix chocolate with finely chopped black garlic, honey or sugar and rum and pour over a banana sliced lengthways. Bake in foil for 20 minutes in a pre-heated oven 180c.
I have even read that there is a chocolate variant available or being introduced soon! Can't wait!

For me it was love at first bite. I was charmed by it- but the rest of the family had mixed reactions.
While it's looks may not be top notch it certainly packs a punch! I feel it is an ingredient with lots of potential. I can't wait developing recipes incorporating 'Black Magic' Garlic. I'm thinking the obvious; in a salad, mushroom risotto or in pasta recipe here. Maybe with roast chicken, or perhaps just keep it simple- black garlic butter or Aioli but I'll also be trying it with chocolate and ice-cream!
While I don't think I'll be consuming the amount required for reaping the health benefits mainly due to its limited availability, I will be buying it regularly.
Does it have a future or will it be a flash in the pan? I do have a feeling it will be a stayer rather than a novelty. Apparentely there is a patent on the production technique/machine that fermentates the garlic, although it is beyond me how this production can be patented since it 'just' needs the right dose of heat and humidity- how difficult could that be?
I have no doubt it will shortly available at the major supermarkets.