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Chefs Are Going Crazy for Black Garlic (and You Will, Too)

Sure, it might look like garlic gone bad, but really it’s an ingredient we’re seeing at restaurants across the country. Black garlic is made when heads of (regular ol’) garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. For in-the-know chefs, it’s the shortcut to adding intense “what is that?” flavor to everything from mayo to steak. “Nothing compares to black garlic," says Sarah Rich, the co-chef of Rich Table in San Francisco. "The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique.”

How does garlic become something so different? When bulbs are kept for weeks at low temperatures in a humid environment, the enzymes that give fresh garlic its sharpness break down. Those conditions also facilitate the Maillard reaction, the chemical process that produces wild new flavor compounds responsible for the deep taste of seared meat and fried onions.

What does it taste like? Aged balsamic, prune, licorice, molasses, caramel, tamarind.

Every nerdy chef worth his hand-harvested sea salt is experimenting with making the stuff in-house (including BA test kitchen manager Brad Leone). The trick? A rice cooker . The “warm” setting creates the right environment for transforming heads of garlic into black gold (assuming you have a few weeks to spare).

• Use the cloves as you would roasted garlic : Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. • Powdered, it’s like umami fairy dust : Sprinkle it on anything that wants some earthiness and depth.

Photo: Courtesy of a.kitchen

•Spiced Cauliflower with Avocado and Black Garlic at a.kitchen , Philadelphia •Cream of Mushroom Soup with Black Garlic Sherry Panna Cotta at Perennial Virant , Chicago •Skirt Steak Rubbed with Black Garlic at Upland , NYC •Smoked Potatoes with Black Garlic Vinaigrette at Bar Tartine , San Francisco •Burnt Leeks with Black Garlic Vinegar at Sitka & Spruce , Seattle

Black garlic is available in a number of forms—from whole heads to peeled cloves to a dehydrated powder—at specialty spice shops, some Whole Foods markets, and online at Black Garlic City .

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Garlic Goes to the Dark Side: Everything You Need to Know About Black Garlic

Color isn't the only thing that separates this unusual ingredient from the typical white cloves. Here's how to incorporate it into your meals with delicious, umami-heavy results.

Lexi Dwyer is a freelance lifestyle writer, editor and content strategist with nearly two decades of experience. For more than a decade, she's worked as a freelance writer and editor across several Dotdash Meredith brands.

You may have seen bags of black garlic in the produce aisle at Trader Joe's or your local specialty grocery shore. In a nutshell, black garlic is regular garlic that has been fermented slowly for a few weeks, usually under high-humidity conditions, and then dried. The process gives the garlic a dark hue and sticky texture, while removing the classic sharp flavor and replacing it with something more nuanced and mellow: tasters have compared it to tastes like licorice, soy sauce and molasses. (Check out our 4 Tips for How to Cook With Garlic .)

It's generally assumed that black garlic originated in Asia (some say it's a centuries-old cooking staple there), but experts don't fully agree on its origins. It's available in countries like Japan, Thailand and Korea, where it's also used in energy drinks.

Black garlic has become more popular with American home cooks in the last decade or so. It was in the mid-2000s that entrepreneur Scott Kim began using his now-patented machines to gently heat and ferment garlic, and he established Black Garlic, Inc. in California. Other purveyors now include Black Garlic North America and Texas Black Gold Garlic . U.S. chefs have raved about it, and black garlic has been served in restaurants like Le Bernardin in New York City, Bar Tartine in San Francisco and many more.

Where to Find Black Garlic

Although a search for "how to make black garlic" will yield about 300 million search results, a faster and less stinky way to get your hands on some is to buy a bag or jar of ready-to-go cloves, either in the produce aisle of your grocery store or online. Some companies also sell black garlic paste and black garlic powder. (Love cooking with garlic? Check out these Healthy Garlic Recipes .)

Black Garlic Health Benefits

All garlic has many health benefits : It contains high amounts of vitamin C and thiamin, as well as sulfur compounds, which have been studied for their ability to help guard against certain cancers, including stomach and colorectal. Garlic is also believed to help boost immunity and to have anti-inflammatory properties that may help protect against disease. But what about black garlic specifically? A 2013 study in the Journal of Functional Foods also showed that due to the heating process, black garlic contains higher levels of antioxidants (specifically free-radical–fighting phenolic acids and flavonoids) than regular garlic.

How to Cook with Black Garlic

Thanks to its distinctive umami flavor, black garlic is versatile and fun for culinary experiments. EatingWell Test Kitchen Manager Breana Killeen, M.P.H., R.D., suggests using black garlic in place of the regular variety "anytime you want a slightly smokier, mellower garlic flavor."

Black garlic is easy to incorporate into a variety of different cuisines, and it can bring a new dimension to a neutral-tasting recipe such as mayonnaise or cream sauce. "Since the flavor is sort of smoky, sweet and sour, I like to use it in salad dressings, mashed into mayonnaise for aioli, blended into olive oil alongside anchovies for pastas, and in Asian stir-fries," says Killeen. Because of its mellow flavor, black garlic can easily be subbed for roasted garlic too. Try it in a Roasted Garlic Mashed Potatoes with Buttermilk recipe or in this Roasted Garlic-Parmesan Cream Sauce . Note that in recipes calling for roasted garlic, you can skip the actual roasting step, since black garlic has already been heated.

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Hey Chef, What Can I Do With Black Garlic?

This fermented allium delivers the molasses notes and the soft fudgy texture of roasted garlic, with a gently pungent funk.

Serious Eats / Robyn Lee

Black Ranch Dressing

Fried chicken sauce, black garlic confit, a perfect sandwich spread.

• Easy "Hoisin" Sauce

Intense Vinaigrette

Rich pan sauces, a pâté upgrade, black garlic deviled eggs, savory ice cream.

You won't find black garlic in most average grocery stores, but it's well worth seeking out . The fermented allium delivers the molasses sweetness and soft fudgy texture of roasted garlic, with a gently pungent funk. As Lower48's chef Alex Figura puts it, black garlic "has acidity, a very funky smell, and almost a charred flavor to it. If you can imagine puréeing shitake mushrooms with soy sauce, it would be that same intense flavor."

So what to do with the cloves once you've bought some? We asked a panel of chefs who've long been charmed by black garlic for tips on how to bring the pungent stuff into your kitchen.

Courtesy of Alder

Jon Bignelli worked at New York's wd~50 under Wylie DuFresne since 2007 before being brought to run the kitchen at DuFresne's Alder, where he ran the kitchen until the restaurant closed. There he took a playful approach to comfort food by turning pastrami on rye into pasta and making pigs in a blanket with Chinese sausage and homemade duck sauce.

Black garlic is really cool. It has an aggressive flavor, and once the garlic ferments it becomes soft and pasty if you press on it. It's hard to explain, to be honest, because it doesn't taste anything like raw garlic anymore. Raw white garlic can be really strong and astringent—black garlic softens the garlic flavor, rounding it out, deepening it with subtle aniseed notes. And there are other unrecognizable flavors in there, too.

It's really complex and delicious, which is why I don't normally do much to it. But I like to combine it with buttermilk, vinegar, and some oil to make something that tastes very similar to ranch dressing. I take around 100 grams of black garlic, 300 grams of buttermilk, maybe 25 grams of Champagne vinegar, five grams of salt, three grams of black pepper, and about 300 grams of grapeseed or olive oil. Put everything into a blender except the oil, purée it, and then slowly stream in your oil. It's really good as a sauce for roast chicken or lamb.

Courtesy of Grace Restaurant

One of CIA Hyde Park's youngest graduates, Blaine Staniford pushes the envelope with Fort Worth, Texas diners at the locally-minded Little Red Wasp and Grace restaurants.

We do a double-fried Japanese-style chicken with black garlic in the sauce. The chicken batter is cornstarch, rice flour, all-purpose flour, and a little baking powder, with enough equal parts of vodka and water to hydrate it—the vodka allows the batter to fry up super crispy.

Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chile paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and black garlic. Black garlic is really earthy and has kind of a meaty texture to me, so it gives a really nice savory aspect to the sauce.

Courtesy of Toloache

Julian Medina is renowned in New York for the ways he plays with Mexican and Latin flavors at his Toloache restaurants. Richard Sandoval met a young Medina in Mexico City years ago and, impressed with his energy and vision, invited him to relocate to New York to work in one of his restaurants. Medina quickly became his protégé, and it wasn't long before Medina started building an empire of his own. His restaurant is Tacuba in Astoria, Queens.

I love to confit black garlic—cook it over low heat for a long time with oil until it's very soft—and then use it as a sauce or purée. One of my favorites is a black garlic and chili pasilla purée. Chile pasilla is also dark, with an earthy flavor, and the black garlic is mellow and compliments it very well. We use it for a fish, like with a wild striped bass or halibut, something a little flaky.

Courtesy of Lettuce Entertain You

Jeff Mahin is a chef/partner at Lettuce Entertain You Enterprises and the creative force behind Stella Barra Pizzeria (Santa Monica, Hollywood, Chicago, DC), Summer House Santa Monica (Chicago, DC), and M Street Kitchen (Santa Monica). Mahin has accumulated several industry accolades including Zagat 's "30 under 30," Forbes "30-under-30" list of hospitality industry up-and-comers and Restaurant Hospitality 's "13 to Watch in 2013."

I love making black garlic aioli for a sandwich. If you're really lazy, just combine mayo and black garlic in a food processor. If you want to do it yourself, take three egg yolks (or one to two whole eggs), two to three cloves of black garlic, a few black peppercorns, some salt, and a little lemon juice. Start blending, then drizzle in grapeseed oil (since olive oil tastes like olive oil, and you don't really want that for mayo). Keep blending and drizzle slowly until it emulsifies nice and thick. If you want it spicy you can add chile, or add more black garlic to bring out that flavor.

The spread works really well for steak sandwiches. If you wanna go extra crazy, rub your steaks with the black garlic before you grill them—because the garlic is so aged you get a nice char when searing the meat. I recommend not making out with anyone for at least an hour after eating that, but it is good .

Easy "Hoisin" Sauce

Courtesy of House Beautiful

A Los Angeles transplant, chef Robin Song of San Francisco's Hog & Rocks has been working in kitchens for over ten years including Berkeley's BayWolf, San Francisco's Serpentine, and Daniel Patterson's Haven and Plum in the East Bay. His lauded "rustic-refined" cooking granted him the coveted award as San Francisco Chronicle's Rising Star Chef in 2013.

I was making a dry-aged smoked duck dish, wanting to mimic a Peking duck with hoisin and pancakes, so I whipped up a black garlic hoisin sauce. I basically just purée two parts overripe figs to one part black garlic—they come together nicely and hold up really well. It's a versatile play on hoisin, perfect for roasted meats like chicken, duck, or pork.

Courtesy of Joe Friend

Alex Figura worked at Vetri Ristorante, Blue Hill at Stone Barns, El Cellar de Can Roca, Frasca Food & Wine, and Lower48 before becoming chef/partner of Redeemer Pizza , a Denver pizzeria that offers naturally-leavened sourdough pizzas.

Black garlic goes really well with lamb, yogurt, and shellfish dishes that have dairy in them. Or make a vinaigrette out of it like you would for mushrooms with sherry vinegar, a little soy (you won't need salt at all), a neutral oil, some Dijon mustard, and black garlic. It's so great with a mushroom salad of any sort, and there's so much richness and intensity in flavor that the salad can become a main course. I'd pair it with something bright and acidic, like strawberries or raspberries, to cut through the force of the mushrooms and garlic.

Courtesy of Decca Restaurant

Chef Annie Pettry grew up gardening, foraging, and fishing in her hometown of Asheville, North Carolina, and made some serious cooking stops before landing at the now-shuttered Decca Restaurant in Louisville. A  2014 Starchefs Rising Star , her menu used the diverse products of Kentucky agriculture.

I add black garlic in caramelized sauces for a mild anise flavor with a bit of earthiness and a hint of sweetness. Start by caramelizing onions and fennel, and then add a few cloves of black garlic and some chicken stock. Cook it down, strain it, and you've got a really nice sauce for chicken. Or whisk in some melted butter to make it extra rich.

Courtesy of Hopscotch

Kyle Itani is a yonsei—a fourth-generation Japanese American—who has honed his culinary skills on both the West and East coasts at Yoshi's in San Francisco and Oakland, New York City's Meatball Shop, and a stage tour in Japan. In 2012, Itani struck out on his own and debuted Hopscotch in Oakland's Uptown District to popular acclaim.

I like to add it to terrines with pork or chicken liver. If you add slices of black garlic that have been baked in a water bath in the oven, it gives the terrine a lot of flavor. You don't need to even get a sliver of the garlic in every slice—the flavor is still in there, pungent but in a way that's more subtle than raw or roasted white garlic. It's got a deep flavor, so it adds richness without adding fat.

Courtesy of Henry Hargreaves

Mehdi Brunet-Benkritly grew up in French-speaking Quebec, where he would later work at renowned Montreal restaurants including Toqué and Au Pied de Cochon. Brunet-Benkritly served as the executive chef/partner at NewYork's Fedora and Bar Sardine restaurants. He's chef at Marconi Montréal.

You can use it simply as a schmear with a crudo or grilled meat or, for something particularly delicious, we use it in our deviled eggs at Bar Sardine. Boil the black garlic in its husk for five minutes so that the meat is completely broken down and tender. Take the meat out of its pods and blend it with some lemon juice, olive oil, and a little bit of honey to smooth out the bitterness. Then take the yolks from some hardboiled eggs and mix it with the garlic blend, and it's delicious. It's really deep in flavor, reminding me of something dried and preserved. The paste lasts for a long time in the fridge.

Courtesy of Rusty Mackerel

James "Mac" Moran is a NY Times Critic's Pick Chef, Irish Echo 40 Under 40 honoree, a budding beekeeper, and the Executive Chef for Benchmarc-restaurants by Marc Murphy.

I make ice cream out of black garlic. It's got a somewhat sweet but mostly savory aspect to it, full of umami. Purée the garlic into milk, combine it with an equal part of cream, temper in your egg yolks with sugar, and then spin it in an ice cream machine. It's like a frozen vinaigrette or a savory ice cream that works well as a garnish on an heirloom tomato salad, or a salad with strawberries or cherries.

September 2015

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A Cook’s Guide to Black Garlic: What It Is, How It’s Made, Plus 15 Tasty Ways to Use It

By Mary Margaret Chappell ,

Want to add instant wow to your savory dishes? Look no further than black garlic. Once only available in Asian groceries, the flavorful ingredient can now be found everywhere from small farmers markets to large grocery chains, including Trader Joe’s . Here’s everything you need to know to get cooking with it today, from what black garlic is and how it’s made to shopping, prep, cooking, and storage tips.

What Is Black Garlic?

Black garlic is garlic that has been cured and aged until it turns sweet, tender, chewy, and black. It was originally produced in Asian countries for its medicinal properties. But its skyrocketing popularity elsewhere in the world can be credited to its unique taste, which is similar to aged balsamic vinegar with a hint of roasted garlic.

How Is It Made?

To make black garlic, whole garlic cloves are cured in a hot, humid environment (155°F to 175°F and 70 to 90% humidity) for several weeks. During that time, the garlic cloves undergo enzymatic reactions, including the Maillard reaction, which is responsible for the browning and flavor changes in cooked foods. As the garlic cures, reactions between garlic’s amino acids and sugars temper its flavors, concentrate its sugars, and turn the cloves from juicy, firm, and creamy white to dense, chewy, and dark brown-black. Because of these changes in taste, texture and color, black garlic is sometimes called “black fermented garlic” even though, strictly speaking, the cloves do not ferment during the curing process.

Commercial producers cure black garlic for four to six weeks in specialized ovens, then age and dry them for several more weeks to prevent spoilage. You can also make black garlic at home in a rice cooker , though it is a long (10-day or more) and smelly process.

How to Select and Store Black Garlic

Black garlic comes in many different forms: whole heads, peeled cloves, smooth purées, and ground seasonings. Here’s how to shop for, use, and store each type.

Whole Heads

A whole head (or bulb) of black garlic typically encases six to 10 cloves that require little effort to extract: Simply peel away the papery exterior around each clove. Then slice, dice, or purée according to how you plan to use it (see ideas below). And save those skins! They can be used to season broths and stocks or steeped in hot water for a savory tea.

Shopping: Look for large heads that look plump and firm beneath the dry, sometimes-darkened skin.

Storage: Store whole heads and unpeeled cloves in a cool, dark, dry place until they hit their expiration date, or up to 6 months in the fridge.

Peeled Cloves

Ready-to-use peeled cloves are sold in clear jars, which let you see their size and quality.

Shopping: Give the jar a quick shake to make sure the cloves aren’t sticky or damp, and be sure to check the expiration date.

Storage: Store peeled cloves in the fridge for up to 3 months after opening.

Purée (Black Garlic Paste)

This easy-to-use condiment can be added by the spoonful to soups, stews, sauces, and salad dressings.

Shopping: Black garlic pastes and purées are often made with oil and salt, so check the packaging to be sure the paste you choose is pure black garlic with no additives.

Storage: Refrigerate after opening and use within three months.

Black Garlic Seasoning

Made with dried, ground black garlic, black garlic seasonings are ultra-convenient because they let you sprinkle black garlic flavor into a dish the way you would add any other spice.

Shopping: Read the ingredient label carefully to check the seasoning doesn’t contain oil, sweeteners, or excessive salt

Storage: Keep seasoning along with other dried spices in a cool, dark, dry place. For the best flavor use within one year.

How to Slice, Dice, and Purée Black Garlic

Black garlic cloves can be used whole, but most recipes call for slicing, dicing, or puréeing it. The cloves have a dense, sticky consistency like dried fruit, so you’ll need a small, sharp knife to slice them widthwise or lengthwise or a large chef’s knife to chop them finely. To purée small quantities (1 to 4 cloves), use a mortar and pestle or add the cloves to the other ingredients that are to be puréed in a recipe.

15 Ways to Cook with Black Garlic

Black garlic’s sweet-savory taste enhances the flavor of so many dishes that once you’ve tasted it, you’ll want to add it to everything! Here are 15 ideas to get you started.

1. Pasta: Add 1 Tbsp. diced or sliced cloves to pasta dishes like Pesto Pasta with White Beans .

2. Pizza: Sprinkle chopped cloves or ground black garlic seasoning over pizza before baking.

3. Beans and lentils: Enrich the flavor of a basic pot of beans or lentils by adding 1 Tbsp. chopped black garlic or garlic purée with other herbs and spices.

4. Soups: Blend 1 to 2 cloves or 1 to 2 tsp. black garlic purée into smooth soups like Creamy Roasted Cauliflower Soup just before serving. Or sprinkle black garlic seasoning overtop as a garnish.

5. Stews: Boost the hearty flavors of stews such as our Best-Ever Beefless Stew : When adding the vegetables and liquid ingredients to the stew, add 1 to 2 Tbsp. chopped or sliced black garlic or a tablespoonful of purée.

6. Whole grains: Transform a plain batch of whole grains by cooking them with 1 to 2 Tbsp. chopped or puréed black garlic.

7. Hummus: Make black garlic hummus by blending 4 cloves into hummus .

8. Risottos: Add a rich, garlicky note to risotto with 1 to 2 Tbsp. chopped or puréed black garlic in addition to or in place of any garlic called for in the recipe.

9. Dips: Purée 1 to 2 whole cloves or 1 to 2 tsp. chopped or puréed black garlic into simple dips like Moutabal (Eggplant Dip) .

10. Sauces: Deepen the flavors of savory sauces like Ultimate Vegan Gravy by blending 1 to 2 cloves or 1 to 2 tsp. chopped or pureed with the other ingredients.

11. Salad dressings: Blend 1 to 2 whole cloves or 1 to 2 tsp. chopped or puréed into salad dressings like Vegan Creamy Italian Dressing .

12. Vinaigrettes: Whisk 1 to 2 tsp. chopped or puréed black garlic into an Oil-Free Vinaigrette .

13. Pestos: Use black garlic cloves in place of fresh garlic in pesto .

14. Mac and cheese: Add rich, roasted flavor by incorporating 2 to 4 cloves (chopped, sliced, or puréed) to your favorite mac and cheese recipe.

15. Maple syrup: Artisanal maple syrup producers have started to flavor their syrups with black garlic. You can enjoy the flavor combo and maximize black garlic’s sweeter side by adding 1 to 2 cloves or 1 to 2 tsp. chopped or pureed to maple syrup–based sauces, such as the one used to season Brussels Sprouts with Maple-Mustard Sauce .

Looking for more healthy-cooking inspiration? Check out  Forks Meal Planner , FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our  Plant-Based Primer .

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How to Use Black Garlic: Your New Secret-Weapon Ingredient

Made by slowly caramelizing fresh garlic bulbs over time, black garlic is not only packed with sweet, savory, and delicious umami flavor, but it's also twice as nutritious.

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First used centuries ago as a prized ingredient in ancient Asian cuisine, black garlic is now having a major resurgence among chefs and home cooks alike in the western world. Made when whole heads of fresh garlic are aged under specialized conditions of heat and humidity over the course of several weeks, black garlic gets its browned color and rich depth of flavor from a chemical food reaction called the Maillard reaction .

So, how does fresh garlic become something so different in both taste and texture? Basically, when garlic cloves remain at a low temperature in a humid environment for weeks at a time, the enzymes that normally give raw garlic its heat break down. This chemical process (not to be confused with fermentation) causes white, raw garlic cloves to turn brownish-black in color, soft, sticky, and date-like in texture, and totally different in taste. Described most often as tasting similar to aged balsamic, molasses, caramel, or even tamarind, black garlic has a unique umami flavor that registers as both sweet and savory.

We should also note that black garlic has double the antioxidants of fresh garlic and a much higher concentration of beneficial compounds including allicin — an enzyme which has been linked to increased heart health, circulation, and overall immunity. Whether you spread black garlic on crusty bread straight from the clove, incorporate it into salad dressings or meat marinades, or sprinkle a pinch of dehydrated black garlic powder into virtually any dish, black garlic will add a deliciously funky flavor to whatever it touches.

Though you can certainly endeavor to make your own black garlic at home (many chefs recommend using a rice cooker at low heat for a few weeks to transform your fresh garlic into black garlic), there are also plenty of tasty store-bought black garlic options. Here are the best black garlic products you can buy online that'll lead your taste buds straight to black gold.

RioRand Organic Black Garlic Heads

These organic black garlic bulbs sourced from Korea underwent a 90-day fermentation process under high heat to develop their dark hue, soft texture, and sweet flavor. Reviewers rave about the "addictive" taste and easy-to-spread texture of this black garlic, especially when used in garlic bread recipes or in homemade party dips.

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Jacobsen Salt Co. Special Edition Black Garlic Gourmet Infused Sea Salt

$15 BUY NOW

If you're on the hunt for the perfect gift for your dearest foodie friend or looking for a new go-to ingredient for grilling season, this Black Garlic Gourmet Infused Sea Salt from Jacobsen Salt Co. is fit for any true gourmand. The brand recommends using this sweet and savory salt to enrich the earthy flavors of sautéed mushrooms, enliven any preparation of duck or poultry, and add unexpected depth to fresh salads.

Chosen Foods Black Garlic Avocado Oil Mayo

$28 for pack of two BUY NOW

Save yourself precious prep time with this pre-infused black garlic mayonnaise from Chosen Foods. We love that Chosen Foods uses better-for-you avocado oil in their tasty mayo, and the hint of black garlic takes this creamy spread up a notch. Add a dollop to veggie burgers, sliders, or sandwiches for an instant savory flavor upgrade.

Hope Foods Organic Black Garlic Hummus

A beautiful thing happened when black garlic and creamy hummus got together — the earthy, caramelized flavor of roasted garlic sings through this rich, satisfying, and just slightly tangy spread. You'll be hooked after your first dip of Hope Foods' Black Garlic Hummus. Dip raw veggies or chips straight into the tub, or add a dollop to nachos — there's no wrong way to snack!

Mikuni Wild Harvest Fresh Black Garlic

$30 BUY NOW

Although you can certainly make your own black garlic at home, Mikuni Wild Harvest made the process much easier by doing the dirty work for you. This 1-pound supply of fresh black garlic is incredibly versatile and easy to cook with in your own kitchen — simply add a few cloves to homemade aioli and puree it with white beans for a quick, creamy, and totally delicious party dip, or spread it onto crostini straight from the clove.

Mikuni Wild Harvest Haku Japanese Shoyu

from $28 BUY NOW

Think of shoyu as a sweeter and more delicate Japanese-style soy sauce — a far cry from the standard bottles of soy sauce you'll usually find in grocery stores. This variety pack of artisanal shoyu from Mikuni Wild Harvest features several special blends, including fragrant Sakura Cherry Blossom Shoyu, earthy mushroom-infused Matsutake Shoyu, and funky Black Garlic Shoyu (our personal favorite).

McCormick Black Garlic Salt

Whether you use it as a dry rub for chicken, beef, or seafood before grilling or add a few teaspoons into homemade chilis, soups, and stews, this Black Garlic Salt from McCormick will add depth and umami flavor to virtually any dish. Keep your dinner guests guessing!

Danielle is the former food & drink editor for BestProducts.com, where she put her knowledge as a cocktail consultant and connoisseur to use; her work can also be spotted on Thrillist, Food & Wine, and Delish . Prior to joining BestProducts.com in 2016, she was slinging fancy cocktails in Brooklyn, reporting on the best bars and restaurants in the country for Food & Wine magazine, and drinking all the whiskey New York has to offer. Outside of work, you’ll most likely find her catching the end of happy hour at her favorite bars in New York or dreaming up pretty new drink recipes.

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What Is Black Garlic and How Is It Used?

Black garlic is aged fresh garlic with a smooth, soft texture and a rich, sweet taste that can be used to enhance the flavor of many savory (and some sweet!) recipes.

What Is Black Garlic?

Black garlic vs. roasted garlic.

• What Does it Taste Like?

Where to Buy

How to store.

Have you ever tried black garlic? If you’re curious about it, here’s what you should know. (And no, it’s not the same thing as roasted garlic!)

Black Garlic

What it is: Fresh, white garlic that has been aged

Varieties : Multi-clove and solo clove

Flavor: Slightly sweet, tangy, with the umami notes of soy sauce

Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color.

Some black garlic is also aged through yeast-fermentation under the same conditions.

During the aging process the cloves undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color.

(One common myth about black garlic is that it’s fermented; it is not. By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the Maillard reaction.)

Black garlic cloves can be easily chopped, smashed, or pureed and are ideal for stirring into soups, stews, pastas, and sauteed vegetables.

Black garlic and roasted garlic are not the same thing! As explained above, black garlic is made by letting garlic cloves rest at low heat for weeks at a time. Roasted garlic is achieved by baking garlic at high heat until it’s very soft, about one hour. Black garlic cloves are tender and a bit sticky but firm enough to slice or mince. They are also slightly tangy and sweet with savory, mild hints of the fresh garlic they’re made from. Roasted garlic cloves are browned with a sweet, caramelized flavor. They are very tender to the point of being mushy and are easily stirred into salad dressings and mashed potatoes.

Whole bulbs of black garlic come in two varieties: multi-clove garlic and solo clove garlic. The multi-clove is the same garlic you are likely already familiar with. Each clove is separated by skin and must be peeled.  Solo clove, also called single-clove, garlic is smaller in size and round. There is no separation from skins inside the bulb once you cut into it. It’s just one large, single, round clove.

What Does Black Garlic Taste Like?

The flavor of black garlic has the slight tang of tamarind or balsamic vinegar and a mild sweetness that resembles rich molasses with the complexity and umami notes of soy sauce.

Its cloves are much softer than fresh garlic, and stickier. The cloves dry slightly during the aging process resulting in a slightly chewy but tender texture.

Black garlic is widely available online from large and small producers and can often be found in specialty supermarkets or health food stores.

You can find aged black garlic and fermented black garlic sold as whole bulbs, peeled cloves, as a puree, or dried and granulated.

If you want to use black garlic in recipes as you would regular raw or roasted garlic, look for bulbs, cloves, or purees. In stores, it’s most common to see smaller jars or bags with two to five bulbs of black garlic.

To purchase black garlic in bulk, your best option is an online retailer. And while you can make black garlic at home by placing full bulbs in a slow cooker or rice cooker on the low setting, it will take two to six weeks for the garlic to fully mature.

Whole bulbs of unpeeled black garlic can be stored in their packaging at room temperature until opened. Once opened the package should be stored in the refrigerator until the best-by or use-by date. Black garlic will usually last up to one month in the refrigerator.

Peeled whole or diced black garlic cloves and purees should be stored in airtight containers or glass jars in the refrigerator and used by the date indicated on the packaging.

Follow package directions for other versions (like granulated black garlic), but in general they’re best stored in an airtight container or jar in a cool, dry place.

How to Use Black Garlic in Recipes

Just like fresh garlic, black garlic can be eaten raw or cooked.

If you purchase whole bulbs of black garlic you will need to peel the cloves before using, but this takes much less time than peeling fresh garlic. The cloves should easily pull away from the skins. Once peeled black garlic can be sliced, minced, or mashed and added to any recipe that uses fresh garlic.

Keep in mind, however, that black garlic does not have the pungent flavor of fresh garlic, so its flavor can be overwhelmed by other ingredients. You may need to use more black garlic than you would fresh or use it in recipes with simple flavors to let its uniqueness really stand out.

Here are a few ways to use black garlic:

• Blend it into condiments (like mayonnaise !) and dress potato salad or top a burger
• Stir it into salsas, pasta sauces, soups, and stews
• Use it to top pizzas and flatbreads
• It can even work well in experimental desserts such as ice cream and brownies

Black garlic can be used in any recipe where garlic is an ingredient. Try substituting black garlic for the raw garlic in these recipes:

• Angel Hair Pasta with Garlic, Herbs and Parmesan
• Turkey Zucchini Burger with Garlic Mayo
• Smashed New Potatoes with Garlic and Chives

What’s the difference between black garlic and regular garlic?

What’s the Difference Between Black Garlic and Regular Garlic?

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In this article:

The Basics of Garlic

Garlic is a popular ingredient in many cuisines around the world, known for its pungent aroma and strong flavor. It is a staple in many dishes, used to add depth and complexity to a wide variety of recipes. There are two main types of garlic: regular garlic and black garlic.

Regular garlic is the more common variety, with white skin and a pungent flavor. Black garlic, on the other hand, is a lesser-known, specialty ingredient that has been gaining popularity in recent years. It is often described as having a sweet and tangy flavor, with a soft, chewy texture.

How is Black Garlic Made?

Black garlic is made through a process of fermentation, where regular garlic bulbs are aged under controlled heat and humidity. This process can take several weeks, resulting in cloves that are black in color and have a unique, complex flavor. The fermentation process also changes the texture of the garlic, making it soft and sticky, with a molasses-like sweetness.

Flavor and Aroma

One of the most noticeable differences between regular garlic and black garlic is their flavor and aroma. Regular garlic has a strong, pungent taste and aroma, which can be quite overpowering when used in large quantities. Black garlic, on the other hand, has a more subtle and complex flavor, with hints of molasses, balsamic vinegar, and even tamarind.

Nutritional Differences

In terms of nutrition, black garlic and regular garlic have some differences. Black garlic is higher in certain antioxidants and amino acids than regular garlic, making it a potentially healthier option. However, both types of garlic are known for their health benefits, including their anti-inflammatory and immune-boosting properties.

Culinary Uses

Both black garlic and regular garlic can be used in a wide variety of dishes, from savory to sweet. Regular garlic is often used as a base flavor in savory dishes, such as soups, stews, and sauces. Black garlic, on the other hand, is often used as a finishing ingredient, adding a unique and complex flavor to dishes such as salads, vinaigrettes, and even desserts.

1. Is black garlic good for you?

Black garlic is higher in certain antioxidants and amino acids than regular garlic, making it potentially healthier.

2. How is black garlic made?

Black garlic is made through a process of fermentation, where regular garlic bulbs are aged under controlled heat and humidity.

3. What does black garlic taste like?

Black garlic has a more subtle and complex flavor, with hints of molasses, balsamic vinegar, and even tamarind.

4. Can black garlic be used in savory dishes?

Yes, black garlic can be used in a wide variety of dishes, from savory to sweet.

5. How does black garlic differ from regular garlic?

Black garlic is fermented and has a softer, chewy texture and a sweet and tangy flavor, while regular garlic has a pungent aroma and strong flavor.

6. What are the health benefits of black garlic?

Black garlic, like regular garlic, is known for its health benefits, including anti-inflammatory and immune-boosting properties.

7. Can black garlic be used in desserts?

Yes, black garlic can be used as a finishing ingredient in sweet dishes, adding a unique flavor to desserts.

8. Where can I buy black garlic?

Black garlic can be found in specialty food stores, gourmet markets, and online retailers.

9. Can I make black garlic at home?

Yes, it is possible to make black garlic at home using a fermenting process, but it requires time and patience.

10. Do I need to refrigerate black garlic?

No, black garlic does not need to be refrigerated and can be stored at room temperature.

11. How long does black garlic last?

When stored properly, black garlic can last for several months.

12. Can I use black garlic as a replacement for regular garlic in recipes?

Yes, black garlic can be used in place of regular garlic, but keep in mind that it has a different flavor profile.

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About Melissa T. Jackson

Melissa loves nothing more than a good dinner party and spends weeks intricately planning her next 'event.' The food must be delicious, the wine and cocktails must be the perfect match, and the decor has to impress without being over the top. It's a wonder that she gets any time to write about her culinary adventures. She particularly loves all types of fusion cooking, mixing the best of different food cultures to make interesting and unique dishes. Melissa lives in New York with her boyfriend Joe and their poodle, Princess.

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With strict editorial sourcing guidelines, we only link to academic research institutions, reputable media sites and, when research is available, medically peer-reviewed studies. Note that the numbers in parentheses (1, 2, etc.) are clickable links to these studies.

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Are Black Garlic Benefits Even More than Raw Garlic?

By Rachael Link, MS, RD

August 19, 2019

At first glance, black garlic may look like it’s been sitting out for way too long, but this form of garlic commonly seen in Asian cuisines is beginning to grow in popularity here in the states.

Once considered a secret ingredient found only on the shelves of specialty markets and on the menus of high-end restaurants, black garlic has recently become a favorite of foodies looking to amp up the flavor and nutritional content of their dishes.

This unique ingredient is made from Allium sativum , or regular garlic, and even shares many of the same health benefits as raw garlic , from preserving cognitive function to protecting heart health and more.

However, there are plenty of differences between the two, with black garlic boasting a higher concentration of antioxidants and a distinct texture, taste and aroma all its own.

This form of aged garlic allows for a unique and pleasant taste. Sneak it into a meal for a dinner party and you’ll have your guests questioning the secret ingredient for hours.

What Is Black Garlic?

Black garlic is produced by allowing regular garlic to age in temperatures between 140–170 degrees Fahrenheit for a period of three to four weeks. This allows it to undergo the Maillard reaction, a chemical process that occurs between amino acids and reducing sugars.

Not only does this reaction give the garlic a dark color, chewy texture, and distinct flavor and aroma, but it also enhances the nutritional value of this superfood even more.

The black garlic taste is usually described as tangy with a syrupy, balsamic flavor. It works well in savory and sweet dishes alike and can be used in everything from meat blends to desserts.

It’s even available in powdered form to provide an extra dose of flavor with minimal effort required.

When looking at the difference between black garlic and regular garlic, it really comes down to the reduced content of allicin in the latter. Because of its allicin content, fresh garlic has a stronger, more offensive flavor.

This slow-cooking process eventually turns the garlic cloves dark and gives them a sweet taste. It also alters the clove’s consistency, making them chewy and jelly-like, almond like dates.

For centuries, it has been consumed in Japan, South Korea and Thailand. More recently, it was introduced to Taiwan and other countries, and then got the attention of high-end chefs in the states. Today, chefs are using it to add unique flavors to fish, chicken, risotto and soup recipes.

1. Loaded with Antioxidants

Antioxidants are compounds that can have a powerful effect on health. They work by neutralizing harmful free radicals to prevent oxidative stress and damage to cells.

According to a critical review published in the Journal of Food and Drug Analysis , black garlic demonstrates much higher biological activity than fresh garlic, including its antioxidant properties.

Another study , this one out of South Korea, found that allowing garlic to age over a 35-day period to form black garlic causes a significant increase in the antioxidant content, reaching peak antioxidant levels on the 21st day of aging.

During the aging process, the allicin in garlic is converted into antioxidant compounds, including alkaloids and bioflavonoids . While black garlic is slowly cooking, it’s going through a fermentation process that converts its phytochemical compounds.

The antioxidants that emerge have the ability to regulate cell signaling and reduce inflammation. Plus, they have neuroprotective, antithrombogenic, antidiabetic and anticancer activities.

2. Helps Fight Cancer Growth

A systematic review published in the International Journal of Preventive Medicine found that intakes of aged garlic are inversely associated with cancer. Twenty-five studies that focused on cancer incidences and aged garlic exposure were evaluated for the review, with results from human, animal and lab studies having mostly consistent reports.

A 2014 in vitro study showed that aged black garlic extract was able to effectively kill off and reduce the growth of colon cancer cells. Similarly, another in vitro study published in the journal  Nutrition and Research Practice  reported that aged black garlic extract decreased the growth and spread of leukemia cells as well.

Researchers believe that the anticarcinogenic effects of aged garlic is from its antioxidant compounds. The phenolic compounds, in particular, are significantly higher in aged garlic than raw garlic.

The components of aged garlic have been linked to tumor markers reduction and help block the buildup of free radicals to inhibit the growth and spread of cancer cells in the body.

3. Boosts Heart Health

One of the most well-known garlic benefits is its ability to protect and improve the health of your heart. Black garlic may also help enhance heart health, with some studies even showing that it may be just as effective as raw garlic.

A 2018 animal model compared the effects of black garlic and raw garlic on heart health recovery following damage caused by ischemia, or a lack of blood supply to the heart muscles. Interestingly, researchers found that both raw garlic and black garlic exhibited cardioprotective effects and were equally effective in minimizing damage to the heart.

Another animal model conducted at Dankook University in Korea also showed that it was able to lower levels of cholesterol and high triglycerides to reduce the risk of heart disease.

4. Preserves Cognitive Function

Much like regular garlic, black garlic can have a powerful effect on brain health. Because it’s rich in antioxidants, it can alleviate inflammation and may aid in the prevention of cognitive conditions like dementia, Alzheimer’s disease and Parkinson’s disease.

A recent animal model published in  Nutrients   showed that aged garlic extract improved memory in cognitively impaired rats, plus helped decrease inflammation in the brain as well.

Another animal study out of Indonesia also found that black garlic protected against oxidative stress and prevented memory impairment after the administration of monosodium glutamate, or MSG, in rats.

5. Stabilizes Blood Sugar

Maintaining high levels of blood sugar can come with a slew of negative effects on health. In the short term, it can cause diabetes symptoms like frequent urination and fatigue. In the long term, it can even cause kidney dysfunction, skin infections and a higher risk of heart disease.

Adding black garlic to a healthy and balanced diet is a simple way to help maintain normal blood sugar levels. An animal model out of Dankook University in Korea showed that black garlic extract was not only effective in lowering levels of blood cholesterol and triglycerides in rats fed a high-fat diet, but it was also able to reduce blood sugar levels as well.

Meanwhile, an animal study published in  Nutrition Research and Practice   reported that the high antioxidant levels in black garlic may also be useful in preventing diabetes complications.

And more studies on rats show that black garlic extract has beneficial metabolic effects in a context of obesity or diabetes. Researchers in Spain found that the administration of aged black garlic extract improved the metabolic and vascular alternations induced by a high-fat and high-sucrose diet.

This occurred through the modification in gene expression of proteins and neuropeptides involves in inflammation, fat metabolism and food intake regulation.

6. Kicks Up Immunity

Your immune system plays a crucial role in your overall health. It wards off illness and infections and can even help prevent chronic conditions as well.

The antioxidants found in black garlic enhance immunity by fighting free radicals, reducing inflammation and preventing oxidative damage to your cells.

A 2012 in vitro study evaluated the differences between black and raw garlic and their individual effects on immune function. Not only did it exhibit the strongest anticancer and antioxidant properties, but it also had a more powerful effect on stimulating immunity.

These immune-boosting benefits could have far-reaching effects on several aspects of health and may aid in the treatment of everything from allergies to autoimmune disorders and acute infections.

Black garlic contains a concentrated dose of antioxidants, with some studies suggesting that it may contain even more than regular garlic. Compared to fresh garlic, it’s also slightly higher in calories, fat and fiber, plus sodium and iron, and a bit lower in carbohydrates and vitamin C.

Two tablespoons of black garlic contains approximately: ( 13 )

• 40 calories
• 4 grams carbohydrates
• 1 gram protein
• 2 grams fat
• 1 gram dietary fiber
• 160 milligrams sodium (7 percent DV)
• 0.64 milligram iron (4 percent DV)
• 2.2 milligrams vitamin C (4 percent DV)
• 20 milligrams calcium (2 percent DV)

For comparison, two tablespoons of raw garlic contains approximately: ( 14 )

• 25 calories
• 5.6 grams carbohydrates
• 0.1 gram fat
• 0.4 gram dietary fiber
• 5.2 milligrams vitamin C (9 percent DV)
• 30 milligrams calcium (3 percent DV)
• 0.3 milligram iron (2 percent DV)
• 3 milligrams sodium (0 percent DV)

Your Questions

It looks funny and it may be hard to come across, so it’s not surprising that people have a lot of questions about black garlic. Here are some of the most common questions regarding the slow-cooked bulb:

Where to Buy Black Garlic?

You can buy black garlic in some markets and specialty spice stores. It’s available in a few forms, including black garlic powder, whole heads, peeled cloves and as black garlic oil.

Unfortunately, the price can drive many people away from trying this delicious and nutrient-packed ingredient. It can easily cost upward of $20 per pound, which is significantly more costly than fresh garlic.

How to Make Black Garlic?

The key to making black garlic is getting the right temperature and environment. When the bulb is heated at lower temperatures in a humid environment for several weeks, you’ll get the flavor and texture you’re looking for.

To age garlic, it requires fermenting a fresh garlic bulb at 140-190 degrees Fahrenheit under controlled high humidity of 80-90 percent. Chefs have found that this can be done in a rice cooker that’s kept on “keep warm.”

Once you make aged garlic, you can use it like you would roasted garlic — added to dressings, smeared on fresh bread, rubbed into wild fish or mixed with a pasta dish.

How to Store Black Garlic?

Storing aged garlic properly depends on the form. An unopened package can be stored at room temperature until it’s expiration date. Once the package is open, it can be stored in the refrigerator for a month or longer.

Black garlic extract and powder can also be stored at room temperature for about three months.

Difference Between Black Garlic and Raw Garlic?

Although black garlic is made from raw garlic that has been “ fermented ” in a humidity-controlled, warm environment over a period of several weeks, there are several notable differences between black and raw garlic in terms of health benefits and taste.

Nutritionally, the differences between black and raw garlic are minute. Raw garlic is lower in calories and contains less sodium with slightly more vitamin C. Black garlic, on the other hand, contains more fiber and iron and is a bit lower in carbohydrates.

Raw garlic also tends to be higher in allicin, one of the key compounds found in garlic that’s responsible for many of its potential health benefits as well as its characteristic taste and aroma. However, it’s also lower in antioxidants, with studies showing that black garlic actually contains a more concentrated amount of these disease-fighting compounds.

In terms of flavor, it has a much different taste than raw garlic. It’s usually described as sweet, tangy and syrup-like with a texture that is softer than regular garlic.

Both black and roasted garlic are ideal, however, for adding a punch of flavor and depth to foods like sauces, dressings, dips and marinades.

How to Make It

Unfortunately, the black garlic price can drive many people away from trying this delicious and nutrient-packed ingredient. It can easily cost upward of $20 per pound, which is significantly more costly than fresh garlic.

Plus, finding black garlic for sale can also be challenging and may require you to look a bit beyond your local grocery store.

Making your own at home is a simple and cost-effective way to enjoy the benefits of black garlic without spending a fortune. Plus, it puts you in complete control, minimizing the risk of food additives and preservatives in your diet.

Wondering how to make black garlic? One of the easiest ways involves just two ingredients: a few heads of garlic and a rice cooker.

Simply throw your garlic into the rice cooker, plug it in and make sure it’s set to the “keep warm” setting rather than the “rice cooking” function. Then, simply wait 3–4 weeks and allow it to slowly form.

You can also use a fermenting box or slow cooker and set the temperature between 140–170 degrees Fahrenheit.

Black garlic can be stored at room temperature, but it’s best to store it in the refrigerator to extend its shelf life even more. Once refrigerated, it can last up to a month without losing its distinct flavor and aroma.

Uses and Recipes

Much like regular garlic, black garlic is incredibly versatile. It can be used in most dishes where you would use roasted garlic and works well for bumping up the flavor of savory dishes like meats, sauces and dips.

You can also puree it with olive oil to make a black garlic oil paste that can be used in everything from dressings to marinades and crostinis. If you’re feeling even more adventurous, you can even try making black garlic ice cream, cookies or brownies.

For an even easier way to add a quick burst of flavor and nutrients, try black garlic powder. Available at most major retailers as well as online, sprinkling just a dash of this powder is the perfect way to infuse the sweet, unique taste of black garlic into just about any recipe.

Add it to meat blends to whip up a black garlic burger, or use it to bump up the flavor of stews, pasta dishes or casseroles.

Here are a few quick, easy and delicious recipes that you can try out to get started:

• Salmon with Black Garlic Glaze
• Carrots with Black Garlic and Herb Yogurt
• Black Garlic Butter
• Seared Cod with Black Garlic Sauce
• Black Garlic Hummus

Despite only recently gaining widespread popularity, black garlic has been used medicinally for centuries. According to Chinese mythology, it was believed to grant immortality.

It has also been used for its health-promoting properties in other Asian countries, such as Korea and Thailand, where it is added to a range of products, including energy drinks and chocolates.

Black garlic has only garnered international attention in recent years, however. It’s been featured as a special ingredient in cooking competitions and cartoons alike and has slowly made its way onto more menus and dinner tables over the past few years.

Today, it has become a highly sought after ingredient that is prized for its delicious flavor and extensive health benefits. Once a rare find even in specialty stores, more and more retailers are starting to offer black garlic, and more consumers are even venturing to try making it on their own as well.

Risks and Side Effects

Although black garlic is generally considered safe for consumption, there are some potential side effects that need to be considered. Much like regular garlic, it may irritate the gastrointestinal tract and can cause symptoms like heartburn, gas, nausea, diarrhea and body odor, especially when consumed in large amounts.

If you notice these or any other adverse side effects after consuming fresh garlic, consider decreasing your usage and seeing if symptoms persist.

Some people may also experience food allergy symptoms after consuming garlic. Some of the most commonly reported side effects include asthma, runny nose or skin problems like dermatitis.

If you believe you may have a garlic allergy, you should discontinue use and talk with a trusted health care practitioner.

Garlic may also decrease blood pressure and increase the risk of bleeding. If you’re taking blood thinners or medications for high blood pressure, it’s best to keep your intake in moderation to avoid interfering with your medications.

Related: Top 6 Reasons to Keep Garlic Peels & Onion Skins

Final Thoughts

• Black garlic is made by allowing raw garlic to age in a controlled environment between 140–170 degrees Fahrenheit for a period of several weeks, giving it a unique sweet flavor and soft texture.
• Compared to fresh garlic, the black version of garlic contains a higher concentration of antioxidants , as well as certain vitamins and minerals.
• Some of the potential black garlic health benefits include reduced cancer growth, better heart health, improved cognitive function, regular blood sugar levels and enhanced immune health.
• You can find it in specialty stores or online or can even try making it at home by using a rice cooker and allowing it to age over a period of three to four weeks. Add garlic to a healthy diet to take advantage of the distinct nutrients and health-promoting properties that each has to offer.

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15 Unique Ways To Use Black Garlic

We consider ourselves garlic lovers. But the only thing we love more than garlic is its caramelized cousin: black garlic .

Although many people falsely call black garlic a fermented product, it is aged without the help of any bacteria or yeasts. Instead, the garlic is kept under temperature- and humidity-controlled conditions, transforming the allicin-rich, pungent, pale-colored garlic cloves into something much darker. The color isn't the only thing that changes; the process also causes the garlic to become almost candy-like and gummy, with notes of molasses and balsamic vinegar. It's sweet yet slightly savory — which makes it nothing like the plain garlic it started out as. 

You can make your own black garlic at home , but it takes several weeks, and the garlicky odor will surely prevent any vampires from paying you a visit. Instead, it's much easier to grab a container from your local ethnic market or specialty grocery store. Once you have the whole cloves, head, or dehydrated powder, you can search out how to cook with black garlic . We've made a list of some of the best ways to utilize this unique ingredient in your kitchen and harness its distinctive flavor, aroma, and texture. 

1. Give your Bloody Mary a flavorful boost with black garlic

A Bloody Mary isn't complete without a salted rim. But you shouldn't relegate yourself to plain salt when there is a world of flavorful varieties that will enhance the flavor of your drink. Although the toppings for this boozy brunch drink can be outlandish, swapping plain salt with black garlic salt isn't that outrageous — and it will make all the more difference in your umami-rich beverage. The salt will enhance the garlic's caramelized and fruity notes. Although garlic is primarily umami, it has unmistakably soft, sweet molasses notes that will help subdue the tangy tomato and piquant hot sauce. 

If your local stores haven't yet caught on to this delicious seasoning, you can purchase black garlic salt from an online retailer or combine the cloves with salt yourself. Then, coat the rim of your glass with the seasoned salt and add an extra sprinkle to the tomato base to add flavor.

2. Add it to your Brussels sprouts for an umami kick

Brussels sprouts are a cruciferous vegetable that has both staunch supporters and adversaries who can't stand the thought of its sulfurous aroma. If you're a member of the latter camp, you may need to consider that you just haven't had Brussels sprouts prepared the right way. If you don't pair the vegetable with bright, flavor-forward seasonings, it's bound to fall flat.

This is where black garlic comes into the picture. You can add black garlic to your "burnt" Brussels sprouts for a flavorful boost. This recipe features a glaze made with a fat, such as coconut oil, and other seasonings, such as tomato paste, paprika, and balsamic vinegar. The best part about it is that the black garlic flavor will seep into all of the folds of the sprouts and imbue them with flavor. It will quell the acidity of the tomato paste and the vinegar well, resulting in a well-balanced bite and a dish you'll want to serve as part of your next Thanksgiving Day spread.

3. Sprinkle it into your marinara

Nonna may have never tried swapping out regular garlic with black garlic in her pasta sauce, but that's not saying you can't. The key to adding black garlic to your marinara sauce is not to replace all the regular garlic cloves. The black garlic just doesn't have that stinging, bitter flavor that melds into sweetness as it's cooked — which is what your marinara also needs. Rather, the black garlic adds extra complexity and quells the acidity of the tomatoes. Keep a ratio of at least two to one of regular garlic to black garlic. You'll get the traditional taste of garlic with the spunkiness of its caramelized cousin.

Marinara isn't the only pasta sauce that can use the royal treatment. You can make an Alfredo sauce infused with black garlic. Start with black garlic compound butter, and add in all of your regular additions, like Parmesan, cream, Pecorino Romano, and a parsley garnish.

4. Give your gravy an edge with black garlic

Pan sauces and black garlic are a match made in heaven. The gravy can loosen up any cooked alliums, like garlic or onions, from the walls of the pan and infuse the sauce with an array of herbal accompaniments, including rosemary, thyme, and sage. Customize your gravy with beef, chicken, or vegetable stock, and you'll have something hearty to spoon over your mashed potatoes or steak dinner. The only thing this recipe is missing is a sweet kick, which can be achieved with black garlic. 

The key to integrating black garlic into your gravy recipe is not to add it to the pan at the beginning of the cooking process, as you might do with normal onions. Since black garlic is so soft, it will merely stick, schmear, and inevitably burn on the sides of the pan. Instead, crush the cloves into a thick, rich paste and add it at the end with your cream sauce. This will preserve the sweet, molasses notes of the sauce, which will perfectly finish out your gravy's flavor, regardless of what type of stock you use.

5. Puree it into your favorite hummus recipe

If you're anything like us, you go for the garlic hummus before the plain or roasted red pepper variety. But the only hummus we would even consider grabbing instead is one made with black garlic.

You can make black garlic hummus without having to even turn on your stove. Plus, you'll never have to peel chickpeas again if you soak your dried beans in a mixture of baking soda and water. Give the beans a gentle rub with your hands and rinse off the residual bicarbonate. Once your chickpeas are skinless, you can add them to a food processor and blitz them with your black garlic, plain garlic, tahini, and oil.

Although black garlic hummus is already special enough, you can also up the ante by adding extra spices like parsley to curb some of the tahini's nuttiness and fattiness. The result is a balanced spread perfect for dipping pita chips into or serving over a fresh salad.

6. Combine it with your favorite bread

It's fair to say that garlic bread is a beloved food. Not only does it hit the spot when served with a large, veggie-forward salad, but it's also the ideal vehicle for sopping up pasta sauce. Instead of just coating your store-bought rolls with plain, minced garlic and calling it a day, take things a step further with black garlic.

Start by mixing your black garlic with softened butter and any additional seasonings you plan to add to your bread. Black garlic plays well with herbaceous notes of thyme and fresh parsley, but you can tweak the seasoning depending on what you have available. Slather your black garlic butter onto the top of your bread, as well as into the nooks and crannies of each slice, before tossing it in the oven and baking until it's warm, soft, and delicious.

You can also stud your focaccia with black garlic. If you love the flavor, consider adding the paste to the bread dough itself to add extra flavor, or stick to poking the cloves on the top of your bread with tomatoes, red onions, and other seasonings before baking it.

7. Incorporate it into your salad dressing

Salad dressings and vinaigrettes are vectors for flavor. Not only do you have the punchy notes of vinegar and high-quality oil, but you can also play around with ingredients like orange juice, tahini, and spices to give it an edge. If you're looking to upgrade your salad dressing from plain to gourmet, try adding black garlic to the mix.

There is a range of salad dressing bases that crave the sweetness and molasses undertones of black garlic. You can whip up a vinaigrette by making an emulsion flavored with black garlic, plain garlic, shallots, mustard, and a hint of sweetener (like honey). The sweet elements in this dressing will help tame even the sharpest arugula and give life to a sad, plain bowl of romaine.

But vinaigrettes aren't the only dressing that can use a good one-two punch from black garlic. You can even grind it up into a paste and add it to your ranch or other creamy dressing to complement shallots, onions, and plain garlic. These dressings often feature a tangy element, like buttermilk or vinegar, which crave a sweetness to mellow them out. The black garlic delivers on this front and makes for a dressing that even ranch snobs can't say no to.

8. Make a tasty aioli for your sandwich

Mayonnaise is out, and aioli is in. And we couldn't be more thankful.

Aioli is essentially dressed-up mayonnaise — and it's no stranger to garlic. You can make an easy roasted garlic aioli  by mixing the softened cloves into your food processor with other seasonings, like lemon juice, mustard, jarred mayonnaise, and Worcestershire sauce. You'll want to follow the same recipe when you add black garlic to the mix. Pop the softened cloves into the food processor with your other seasonings and mayo and blitz it until it's smooth.

There are seemingly no limits to what you can do with your newfound favorite spread. It can be used as a dipping sauce for sweet potato fries or slathered on a grilled burger patty in lieu of other condiments. This condiment is also a great spread for your regular ol' sandwich. The flavors will meld even more if you let it sit in your fridge for a few days before using it.

9. Give your ramen more flavor with black garlic

Ramen embodies one word: soothing. There's something magical about a piping hot bowl of noodles, thinly sliced proteins floating around, and a perfectly soft-boiled egg on top. The one thing your bowl is missing, though, is a mashup of sweet and savory.

Black garlic is an excellent addition to your bowl of ramen because it has subtly sweet undertones. You'll want to add this ingredient to the pan with your other aromatic ingredients, like shallots, regular garlic, and scallions, to allow the flavors to fuse together. This recipe can be used for many different kinds of ramen, including shoyu and tonkotsu. It's a great option for vegetable-based ramen because it has some of the umami and savory flavors that vegetables lack.

It's important to note that we're still talking about the whole black garlic cloves — not the black garlic oil that's commonly added to ramen bowls. The latter is a burnt garlic oil made by essentially singeing minced garlic together with sesame oil and regular oil. The result is a greasy condiment that is acrid in flavor, which is nothing like the subtly sweet and piquant black garlic cloves. 

10. Flavor your ice cream with it

Think of the look on your face when you bite into a scoop of what you thought was black cherry ice cream, only to find that those are actually cloves of black garlic. Ha!

All jokes aside, black garlic can be an unexpected (in more ways than one) addition to your homemade ice cream. Rather than leaving chunks of garlic in your ice cream, you'll want to start out by making it into a thick paste. You can also swap this out with a seasoning powder, which will more readily diffuse into the cream. Then, add the paste to the pan with your other ice cream ingredients sans egg yolks. This will allow the flavor of the garlic to infuse into the cream, which will then make for a rich combination and luscious ice cream.

As you can imagine, pairing black garlic ice cream with a sundae is very difficult because few toppings would keep the center of attention on the black garlic. You'll also want to channel the molasses flavor of the garlic by adding other sweet elements, like honey, vanilla, or brown sugar.

11. Pair it with roasted root vegetables

Eating a fresh, crunchy carrot is a great sensory experience. But eating a perfectly roasted, subtly sweet roasted carrot is also one of life's simple pleasures. The cooking process helps concentrate the sweet flavors and lends a beautiful taste to these humble root vegetables. You don't have to stick to carrots either; rutabaga, sweet potatoes, and parsnips can all benefit from a roast in the oven.

If you want to channel the sweetness of your root vegetables even more, turn to black garlic for a helping hand. Its sweetness and subtle savory notes pair well with a range of other seasonings, like dried thyme, rosemary, and balsamic. To ensure the black garlic flavors the whole tray of root veggies, you'll want to chop it up into small pieces or make a sauce in your food processor. Toss your veggies in the sauce before sliding them into the oven. 

12. Use a black garlic marinade to season your steak

Steak marinades are a great way to add flavor to your protein and give it a tasty outer crust. Although black garlic may not be a common ingredient in store-bought marinades, it does add a subtle sweet flavor that you'd find from similar ingredients, like molasses and brown sugar. To add this ingredient to your steak marinade, puree it with other flavorful ingredients, like pomegranate molasses, maple syrup, and balsamic vinegar. Then, cover your steak in it and let it sit overnight so that the flavors can soak in. Make sure to save some of the sauce to heat up on the stove and then serve over your steak.

Although steak is an excellent pairing for the sweet black garlic, you can also use it for pork or chicken, too. You can also finish your steak with a compound butter to infuse flavor into your meat.

13. Make a compound butter out of black garlic

Compound butter is one of those recipes that absolutely everyone should know how to make. Integrating an ingredient into a saturated fat is so simple and easy. From there, you can spread it onto your steak, toast, or corn on the cob.

The easiest way to make compound butter is to use a food processor. Add the black garlic to the appliance with cold butter (as softened butter will get too soft with the heat of the blades) and any other flavorful herbs or aromatics. You should use unsalted butter for your black garlic compound butter because you can easily tweak the recipe to fit your palate and add more salt as needed.

Then, you can place the softened butter onto plastic wrap and roll it up into a log. It's best to allow the butter to sit in the fridge to solidify and to encourage the flavors to meld together before using it. 

14. Substitute black garlic for regular garlic in your guacamole

Chips and salsa just don't hit the same way that chips and guac do. But if you want to make a guacamole that all of your partygoers will love, swap out some of the regular garlic for black garlic. The regular allium has a slightly spicy bite, while the black garlic has a more subtle sweet flavor that will introduce something novel into your dip.

The key to making a good black garlic guacamole is not to go overboard. You'll need to add only a single clove per avocado. Otherwise, you risk shifting the balance of your dip entirely. You'll also want to pulverize the clove into a paste using your food processor to ensure that there are no clumps of it in your finished dip. You can add your avocados to the appliance if you want a creamy consistency, or transfer your garlic paste into a separate bowl and hand-mash your fruit for something chunkier.

15. Add black garlic to your risotto

Black garlic and risotto is the heavenly combination you didn't know you needed. It's even better when there are massive pieces of mushroom floating around to add that umami bite. Once you add your rice to the pot, you can stir in your chopped black garlic. Then, as with all good risottos, you'll need to add stock to your arborio rice incrementally.

This flavorful addition pairs well with traditional risotto seasonings, like thyme, rosemary, and sage. It can also be modified to be entirely plant-based using vegetable stock and plant-based butter; the black garlic adds a tame, savory punch with some sweet notes. You can further this umami addition by adding mushroom powder to the butter and meaty shiitakes or porcini mushrooms to the rice dish. Or, go all out with chicken stock and copious amounts of Parmesan cheese to give your dish a salty-savory kick.

How to use black garlic (plus 4 black garlic recipes to try)

Black garlic… I love this stuff. Get on board. I use it whenever I can as I love the amount of depth of flavor it creates in a dish. Use it wisely, and you’ll be rewarded with this delicious umami flavor bomb. Anyway, Here is a little rundown on how to use black garlic, plus a couple of recipes for a little inspiration!

What is black garlic?

It is when whole garlic bulbs have been aged through a fermentation process at a constant regulated humidity and low temperature for at least a month, and up to three months. The humid environment ferments the garlic causing a Maillard reaction, where the garlic cloves turn black and sticky. The flavor of black garlic is not as intense as regular garlic but rewards with a delicious, subtle, rich, and complex flavor in a black-colored clove that adds immense depth to a dish. Use this fermented garlic wherever a recipe calls for garlic or experiment when you want an added oomph to a recipe.

Black garlic can be found in most gourmet food stores and trust me, is totally worth it! Black garlic salt and black garlic powder are also readily available and total flavor bombs in the kitchen

• Add cloves to soups, stews, and many other slow-cooked dishes to add depth and flavor. If you make a sub-par casserole and you are trying to fix it, add a clove or two!
• Make a black garlic sauce by adding a little to your pan sauces to make a delicious gravy.
• Mix some black garlic butter into a bowl of creamy mashed potatoes .
• Add some puree (black garlic cloves crushed) to homemade aioli or mayonnaise. Use the black garlic aioli as a condiment on burgers and fries. Out of this world!
• By far, my favorite way is to add crushed cloves of black garlic to a good butter and smother the butter (and let melt) over a resting steak for an amazing main course – you can thank me later!
• Smear a clove on a slice of sourdough, then top with smashed avocado and a poached egg for a cracking weekend breakfast.
• Add a clove to two to a bottle of balsamic vinegar and leave to infuse. Mix into a salad dressing with a little olive oil.
• Slitherers of black garlic make a delicious addition to pasta dishes alongside some extra virgin olive oil and freshly grated parmesan cheese.

Here is what you need to make black garlic

Whole bulbs of fresh white garlic

A dehydrator, slow cooker, or rice cooker . In this case, my preferred method for preserving is a rice cooker. 

The details

Here are the simple steps to make your own black garlic in a rice cooker:

1. Start by getting some fresh heads of garlic. You can use as many as you want, (I made 3) depending on how much black garlic you want to make.

2. Peel off any excess papery skin layers of the fresh bulbs, making sure to keep the cloves intact with an outer layer of skin attached. Make sure each bulb is clean of dirt. To clean them wipe with a clean, dry cloth. Don’t use water as this will affect the aging process.

3. Place the garlic cloves in the rice cooker’s inner pot. For best results, make sure they are arranged in a single layer and not overcrowded, and do not touch each other.

4. Close the rice cooker’s lid and set it to the “Warm” or “Keep Warm” setting. The goal is to maintain a consistently low temperature of around 140°F (60°C) for a long period of time, typically around 4 weeks. Leave it in a dry place where it can be left undisturbed.

5. Check the garlic cloves after the first 2 weeks (and every week after that) to see if they are turning black and becoming soft. The fermentation time can vary depending on the rice cooker and the desired level of blackness.

7. Once the garlic cloves have turned black and are soft to the touch, they are ready. Carefully remove them from the rice cooker and let them cool at room temperature.

And that’s it! 

After cooling, store the aged garlic bulbs in an airtight container in the fridge. Be aware that unrefrigerated fermented garlic can turn moldy if not stored correctly. It can last for several months when stored properly.

Here are a couple of recipes for a little inspo…

Black Garlic Butter

This quick and easy homemade black garlic butter gives a subtle yet rich and intense flavor to a good steak, sauteed vegetables and so much more!

Black garlic potato gratin

Serve alongside my Herbs de Provence roast chicken on roast night or as a side to a weekend BBQ, however, I find it’s a good side dish to pretty much any gathering… Because, well, Potatoes!

Big Batch: Slow Cooked Beef Stroganoff (Dutch oven)

Stew and pasta… talk about ultimate comfort food!

Black Garlic Roast Chicken

Crispy on the outside, juicy on the inside. Just how a roast chicken should be!

How do you use black garlic? Let me know in the comments

Hi there! I'm Emma - Slow cook, shopkeeper, wine drinker, Mum & wife to my Irishman. A few of my favourite things are pasta, pinot gris, rainy days, and getting on a plane and going, well anywhere!

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Honey Garlic Black Cod with Broccoli

Ingredients.

• 1 pound black cod, cut into 4 fillets
• 12 ounces fresh broccoli florets
• 3 Tbsp grapeseed or other neutral-tasting oil, divided
• 3 Tbsp soy sauce
• 5 Tbsp honey
• 1 tsp toasted sesame oil
• 4 cloves fresh garlic, grated
• 1 inch fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• Coarse salt and pepper to taste
• Cooked rice for serving (optional)

Instructions

• Preheat the oven to 400 degrees F. Spritz a baking sheet with oil, lime juice, or line with parchment. Set aside.
• Whisk 2 Tbsp grapeseed oil, soy sauce, honey, toasted sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until well combined. Or shake all ingredients in a jar with a lid.
• Add 1/3 cup of honey garlic sauce to the broccoli florets in a large bowl. Toss to coat. Place on a prepared baking sheet in a single layer. Roast 15 minutes, or until the broccoli is caramelized.
• Pat dry the fish. Season with coarse salt and cracked black pepper.
• Heat a large skillet over medium-high heat with 1 Tbsp grapeseed oil. When the oil is hot but not smoking, add the black cod with the skin side up. Cook until seared and golden, about 4 minutes. Flip
• Add the remaining honey garlic sauce to the skillet. Cook for 5 minutes, until the sauce is reduced by about half and the fish is cooked to 145 degrees F. Baste cod with the sauce generously. Serve warm with a side of warm broccoli and rice, if desired.

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Tried the honey Garlic black cod tonight. Excellent recipe and easy. It’s a keeper!

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