Black garlic is made by curing whole garlic cloves in a controlled environment. This process involves a careful balance of heat and humidity over several weeks, resulting in the characteristic dark color and unique flavor.
The Process of Black Garlic Production
Here's a breakdown of how black garlic is made:
- Curing: Whole garlic cloves are placed in a hot, humid environment. Specifically, the temperature is maintained between 155°F to 175°F (68°C to 79°C), and the humidity is kept at 70 to 90%.
- Time: This curing process lasts for several weeks. This extended period is crucial for the garlic to undergo the necessary transformations.
- Enzymatic Reactions: During curing, the garlic undergoes enzymatic reactions. A key reaction is the Maillard reaction. This reaction is responsible for the browning and flavor changes commonly seen in cooked foods. In black garlic, it leads to its darkened color and the development of its sweet, umami flavor.
Key Elements of the Process
| Aspect | Description |
|---|---|
| Temperature | 155°F to 175°F (68°C to 79°C) |
| Humidity | 70 to 90% |
| Duration | Several weeks |
| Key Reaction | Maillard reaction, which leads to browning and flavor change |
In summary, creating black garlic is a slow, controlled cooking process that transforms the raw garlic into a sweet, savory delicacy using specific temperature and humidity conditions and the Maillard reaction.
