Black garlic, originating from Asia, can refer to fermented garlic or the rare six-clove garlic. Fermented black garlic takes a month to create, has a nut-like texture, and is considered a delicacy and health food. Six-clove garlic is rare and more nutritious than common garlic. Both types are difficult to find but offer health benefits and unique flavors.
The name black garlic may refer to fermented garlic or the rare six-clove garlic. Both of these delicacies originated in Asia and mostly come from Korea. Vastly different in flavor, they are often found in health food stores, delicatessens, and upscale restaurants.
Fermented garlic, also known as black garlic, takes about a month to create and boosts the herb’s antioxidants and anticancer agents. It is fermented by heating high quality bulbs for three weeks and then allowing them to cool for a week. The resulting product looks exactly as the name suggests. The papery skin turns a deep brown, while the cloves change from the usual off-white to a deep black.
This color change is a natural result of the sugars in garlic reacting to their exposure to heat. Regular garlic, if left in the pan, will eventually burn and turn black; this, however, is not the kind of black garlic many would be willing to eat. When this process is done slowly over a long period, the garlic develops a nut-like texture, with a rich licorice flavor and a slight garlic aftertaste.
While fermented black garlic has been used in Asian cooking for many years, it became popular in the rest of the world around 2008. It is considered a delicacy by many food enthusiasts and a health food by nutritionists. Black garlic is used by several high-end restaurants as a main ingredient or side dish. Some specialty brick and mortar stores carry the item, and it can also be ordered online.
The term black garlic can also be used to describe six-clove garlic, which is extremely rare. Standard garlic bulbs, those sold in grocery stores around the world, typically have 10 to 12 cloves. Six-clove garlic is grown almost exclusively in the Korean mountains and is considered more flavorful and nutritious than its common counterpart.
Six-clove garlic is often referred to as “immortal garlic,” based on the Taoist belief that this rare bulb can grant immortality. Scientifically, the typical health benefits attributed to common garlic are found in much higher amounts in black garlic. It is believed to be able to reduce cholesterol, fight bacteria and provide damage by reversing antioxidants.
While common garlic is considered to be an extremely important food for health and is found in nearly every kitchen in varying amounts, black garlic is thought to be even better for health. The concentration of nutrients, in fermented garlic or six-clove garlic, maximizes the health benefits of domesticated garlic. It can be hard to find, especially the heirloom six-clove variety; for many, the health benefits and difference in flavor may be worth the time and money.
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