Black Garlic

Package of either 4 small or 3 medium sized bulbs of black garlic in a sealed (and resealable) bag to preserve freshness.

Storage 

Room Temperature - 1 month

Refrigerator - 6 months

Freezer -  over 1 year (remove Cloves and put in freezer for about 30-40 minutes to make cloves that are sticking together, put back into freezer.)

Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a controlled environment of low heat and high humidity over the course of several weeks, a process that produces black cloves. The heat produces key intermediate compounds through the Maillard reaction which give the black garlic its color and distinctive taste. Black garlic is used in a wide variety of culinary applications.

Production
Black garlic is made when heads of garlic, or separated cloves, are aged in an environment of controlled humidity at temperatures ranging from 60 to 90 °C (140 to 190 °F) for many days. No additives or preservatives are used and there is no burning of any kind. The enzymes that give fresh garlic its sharpness break down. These conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture.

Bacterial endophytes capable of fermentation and with strong heat resistance have been identified in common garlic and black garlic. These may have relevance in black garlic production

Flavor profile
In black garlic, the distinct pungency of fresh garlic is softened such that it almost or entirely disappears, and the garlic develops notes of licorice, tamarind and caramel. Its flavor is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor.[1] Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop. Black garlic's softness increases with water content.

Culinary uses

Black garlic can be used alone, on bread, with cheese, red wine or dark chocolate, in soups or sauces, with meat or fish, crushed into mayonnaise, added to a vinaigrette, or with a vegetable dish. The cloves may also be crushed and then water added to create a paste or liquid. Black garlic has a flavor different from fresh garlic.

If you want to learn more about the health benefits of black garlic please visit the link below.

Black Garlic Benefits