The Magic of Black Garlic
Black garlic is a product of ageing regular garlic bulbs over the course of weeks or months, which requires strictly regulated temperature and humidity to achieve the perfect consistency and colour. The change in color is caused by the Maillard reaction. In short, it is a process of a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Such as, the browning of various meats when seared or grilled, coffee roasting and the browning and umami taste in fried onions. Most people would assume it’s a caramelization process but it is not, even though the results can be similar to the naked eyes. In this particular Maillard process, it’s a fresh raw garlic that...