Garlic has long been a culinary staple and a powerful health ally. From adding a robust kick to dishes to its well-known medicinal properties, garlic is a pantry essential. However, in recent years, the ‘western world’ has become aware of black garlic – and it is turning heads with its unique flavour, texture, and benefits. But how does it stack up against its more familiar counterpart? Let’s dive into everything you need to know about black garlic vs. regular garlic.
What Is Black Garlic?
Black garlic is regular garlic that has been slow-cooked for several weeks under controlled heat and humidity, transforming its sharp flavour into something sweet, rich, and umami-filled. The process triggers the Maillard reaction, which darkens the cloves and creates new flavour compounds — no additives or fermentation involved.
The result? A blackened clove with a sweet, umami-rich flavour and a soft texture.
Black garlic originated in Asia over 600 years ago and is still consumed there daily, primarily for its health benefits. It is prized for its distinctive flavour as well as its nutrients.
Appearance and Texture
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Regular Garlic: Pale, papery skin with firm, crisp cloves that are typically white or off-white in colour.
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Black Garlic: Dark, almost jet-black cloves with a sticky, soft, and smooth texture that melts in your mouth.
How does Black Garlic Taste Different to Regular Garlic?
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Regular Garlic: Raw garlic has a sharp, pungent taste that carries through to dishes.
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Black Garlic: Black Garlic has a natural richness and a depth of flavour that some people find comparable to the flavour profile of truffle.
· The flavour notes of Black Garlic from Neudorf Black™ are strong umami, reduced balsamic, tamarind, sweet, savoury and liquorice. It is sweeter than fresh garlic, and with no aftertaste or bad breath it can be used in sweet creations too.
· Umami is 'the fifth taste' after sweet, salty, sour and bitter. It is a savoury taste that satisfies with a 'full-mouth' feeling and can be roughly translated as 'the essence of deliciousness'. It is derived from the Japanese word umai which means delicious.
Nutritional Value and Health Benefits
Both types of garlic are nutritious, but black garlic undergoes changes that alter its composition. There is a wealth of scientific information about Black Garlic. Due to the NZ Food Act, we can't list nutritional benefits here, but a quick search online will prove fruitful.
How do you use Black Garlic vs Regular Garlic?
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Regular Garlic: Best for sautéing and roasting or eating raw (if you can handle its punch). It’s a versatile ingredient that works in almost any savoury dish.
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Black Garlic: Its subtle sweetness and unique texture make it ideal for spreading on bread and crackers, blending into sauces, as well as all savoury and sweet meals. It’s also a popular ingredient in Asian cuisine.
- It is acceptable to use both regular garlic and Black Garlic in the same dish. They are complementary yet different.
How do you store Black Garlic vs Regular Garlic?
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Regular Garlic: Best stored in a cool, dry place with good airflow, where it can last for several months.
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Black Garlic: Store in an airtight container at room temperature or in the refrigerator for longer life. It lasts much longer than regular garlic.
Which Should You Choose?
- Choose regular garlic if you’re looking for a robust, all-purpose ingredient with a strong flavour.
- Choose black garlic if you’re after a unique, gourmet touch with enhanced nutrition and a mild, complex flavour.
Conclusion
Both black garlic and regular garlic are nutritional powerhouses with their own distinct flavours and uses. Because of their different flavour profiles both can be used in the same dish with great results.
Just for fun - how much do you know about Black Garlic?
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