The Production Of Black Garlic

The production of black garlic
Black garlic is an old garlic, dark brown and black. The process has originated in East Asia. It is made by placing garlic (Allium sativum) in a controlled environment with low heat and high humidity, a process that produces lilac. Heat works through the Maillard reaction to produce key intermediate compounds that give black garlic a color and a unique taste. Black garlic aged the garlic or separate clove in a controlled humidity (80 to 90%) and 90 days from 60 to 90 °C (140 to 190 °F) (usually 85% humidity for 40 days at 70 °C). Do not use any additives or preservatives, natural fermentation. Black garlic is used in all kinds of cooking, but it can also be eaten directly, and the taste is soft, sweet and sour without stimulation.

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