Region of Origin
Commodity:
Garlic Black
Description & Origin
Black garlic is a fermented product. It begins as fresh white garlic, but is transformed through a weeks-long fermentation and aging process at high temperatures and humidity. The skin becomes very papery and deepens in color to a golden-brown. The cloves themselves end up jet black and firm, but tender and chewy – somewhat like a date – thanks to the Maillard reaction. Their flavor undergoes a mo...
Health Benefits & Nutrition
Black garlic has almost twice as many antioxidants as fresh garlic. It has been studied for its anti-cancer properties and anti-obesity benefits. In traditional medicine, it is said to add longevity to an individual’s life.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
There is not a strong documented history of the traditional uses of black garlic. It has been used for medicinal purposes as a supplement in drinks, but it has taken the culinary world by storm in the last decade or two. The chewy cloves are entirely edible raw, as is, but they can also be smashed, diced, blended, etc. into butters, sauces, vinaigrettes, dips, pates, spreads, and more. It can be smeared directly onto toasts, breads, or meats. The possibilities are endless.
Flavor Pairings
Avocados, Cauliflower, Mushrooms, Potatoes, Tomatoes, Leeks, Fennel, Onion, Chives, Shallot, Strawberry, Wine, Balsamic Vinegar, Olive Oil, Mustard, Dried Fruits, Pasta, Cream, Yogurt, Steak, Chicken, Duck, Lamb, Liver
How to Prepare
To use the black garlic bulbs, just peel as you would normal garlic. The black cloves are ready to be used.
How to Store in the Kitchen
Whole bulb black garlic can be stored at room temperature for up to a month. If storing for longer, keep refrigerated. The cloves will become hard over time, but remain usable. Once separated, cloves should be stored in the refrigerator in a sealed bag.
Fight Food Waste Tips for root to stem cooking
Compost the papery skin of black garlic.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-60°F
TEMP STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING:
No
RELATIVE HUMIDITY:
80-90%
PRODUCES ETHYLENE:
Unknown
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Look for black garlic with intact papery skins and a deep golden-brown color. Cloves should be jet black and firm, but tender, when fresh. Cloves will become hard over time.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, black garlic can last many months. It is recommended that black garlic be used within 4-6 months.