Black garlic

Black garlic is produced when heads of garlic or separated cloves are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). The cloves turn black and develop a sticky date-like texture. These may have relevance in black garlic production. Black garlic is different from black garlic oil (māyu) which is raw garlic cooked in oil on a stove. Black garlic has a rich content of polyphenols, particularly hydroxycinnamic acid derivatives, which may contribute to its aroma and flavor. ==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, 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. 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. ==Culinary uses==

The increased popularity of black garlic occurred in the early 21st century. Applications include savory sauces for fish, risotto or chicken. Black garlic can be paired with sweet foods such as chocolate, or savory foods such as meat, fish, or cheese. Black garlic may also be included as an ingredient in sauces, dressings, and vegetable dishes. The cloves may also be mashed and spread on bread or crackers. Black garlic can be made with a rice cooker, with the intent to maintain the high temperature and humidity over several days. ==See also==