(Allium sativum)
Black garlic is made from the fermentation of garlic under controlled conditions. This can be done in a garlic fermenting machine as shown in the picture. Fresh garlic is placed in the wire trays and then placed into the fermenter, which is then closed and will remain closed until the end of the process. Typically the fermentation takes place between 60 and 78oC over a period of 5-11 days. However it can be fermented for 4 weeks, the longest time being 69 day. The process of keeping the lid closed regulates the level of hydration, the continuous stable heat causes a chemical reaction known as the Maillard reaction, this causes changes in the amino acids (building blocks of protein) and carbohydrates.

An alternative method of cooking is placing garlic in a rice cooker on the keep warm setting, with the lid closed for the 5+ days. A slow cooker can also be used, place the garlic inside the slow cooker, set the temperature to warm, close the lid and leave for 2 weeks.

When finished the black garlic can have a soft to chewy texture, with a caramelised taste, with hints of balsamic and umami. This can be used both as a sweet or savour component in meals. Black garlic is even being used in cosmetics.

Black garlic is naturally rich in a whole range of nutrients:-

• B vitamins (B1, B2, B3, B6, B9)
• Vitamin C
• Calcium
• Manganese
• Magnesium
• Phosphorous
• Zinc
• Iron

Black garlic is rich in amino acids (AA) these are the building blocks of protein. It is considered a complete protein as it contains all the essential amino acids (EAA) and non essential amino acids. An essential amino acid is important as it has to be eat as the body does not make it, non essential amino acids are made from the amino acids within the body which have been ingested and made. Black garlic is rich in sulphur based amino acids cysteine and methionine, however the fermentation process means black garlic has a far greater amounts:-