A BIT MORE ABOUT BLACK GARLIC
The ancient superfood adored by chefs around the globe
Black garlic is nothing like the garlic you may be used to!
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It is dark, sticky, sweet and umami all at the same time. It is created by aging fresh garlic in a specific way, exposing it over a long time to tightly controlled temperature and humidity in a process similar to fermentation.
This allows the "maillard reaction" to take place, which is the same reaction that makes roasted garlic become sweet and soft in the oven. Unlike roasted garlic though, black garlic is jet black throughout with a smooth, chewy and almost velvety texture on the tongue.
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Black Garlic is:
*Higher in protein than fresh garlic
*Higher in bioflavanoids
*Higher in protein
Lower in allicin, the compound that makes fresh garlic pungent and strong.
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These unique properties make black garlic loved by many chefs and foodies, as well as being used in many countries as a health food to boost immunity, gut health and heart health.
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It's exact origins are not clear, but black garlic was first used in many traditional Asian dishes and is especially well known in Japan and Korea.
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TIPS FOR COOKING WITH BLACK GARLIC
When cooking with "normal" fresh garlic, we often add it at the beginning of cooking. By the time the dish is cooked, the garlic has mellowed in flavour, become more sweet and is more palatable.
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With black garlic, this isn't necessary! Black garlic is already sweet, mellow and much milder in flavour than regular garlic thanks to it's reduced allicin content. This means you can eat it straight out of the pack with no preparation at all.
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If you do cook with black garlic, there will be lots of recipes here and elsewhere online to get you started. Check our Instagram and pop back here now and then for new recipes we'll soon be adding. A great tip for beginners is to add the black garlic towards the end of the cooking time rather than at the beginning. This preserves its beautiful flavour and allows it to shine.
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Some easy ways to use it are just to substitute fresh garlic for black to elevate your dish and create a WOW factor. Squash a clove or two over toasted sourdough and top with oven roasted tomatoes and fresh basil for an easy bruchcetta, or create a garlic bread using the recipe below.
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One of our favourite ways to use black garlic is in a tomato and basil soup with rosemary. It's so simple and easy, but really ups the game. Another easy use is to mix whole or chopped cloves into a Mac 'n' Cheese. The sweetness of the garlic works really well with the salty savoury cheese flavour and the colour gives a surprising visual interest too!
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Scroll below for more recipe tips and info
HEALTH BENEFITS AND RESEARCH
Did you know that several scientific studies have found black garlic to be beneficial to your health?
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One study published online in Aug 2021 talks about Black garlic (Referred to here as B.G) saying:
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"Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades."
If you'd like to find out more about the incredible health benefits of black garlic, here are some links to reputable science backed articles or studies to get you started:
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The article from which the above quote is taken:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401630/
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An interesting insight from Science Direct:
https://www.sciencedirect.com/science/article/pii/S1021949816301727
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A delve into the therapeutic effects of Black Garlic:
https://www.intechopen.com/chapters/66448
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An easy, quick glance at Black Garlic from Healthline:
https://www.healthline.com/nutrition/black-garlic-benefits#1.-Contains-more-antioxidants
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BLACK GARLIC BUTTER
You know about garlic butter, but do you know about Black Garlic Butter?
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This simple, quick, easy recipe is versatile and stores well in the fridge for at least a week.
Use black garlic butter on toasted sourdough for a quick garlic bread with a sweet, umami, rich taste.
Slice a baguette 3/4 of the way through, fill the gaps with your black garlic butter and bake in the oven for 10 minutes for a classic tear and share accompaniment to lasagne or ratatouille.
Another way to use this deliciously more-ish condiment is to keep it in the fridge and then add a spoonful to sauteed mushrooms or when making a roux for a sauce.
Spread it on sandwiches, liven up potatoes and dollop a little onto steaming veggies!
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Ingredients:
~3-4 cloves of black garlic, peeled
~A healthy knob of plant based butter (we like vegan block or flora but choose your favourite) About 3-4 tablespoons should do.
~Salt and pepper, to taste
~Optional glug of olive oil
~Optional sprinkling of fresh chopped herbs (parsley or coriander work well)
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Recipe:
~Combine the black garlic, the butter and a pinch of salt and black pepper in a food processor and blend until smooth. Alternatively mash with the back of a fork until the desired texture is achieved.
~If the mixture seems too thick you can add a little olive Oil but this is optional
~Taste and season more if needed, stirring in the fresh chopped herbs, if using.
~Store in a covered container in the fridge until you're ready to use.
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Variations:
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~Stir in lemon zest to lift the butter and give a cheerful citrus taste and texture
~Add chilli flakes for some heat
~Stir in dried edible flower petals at the end for an unexpected colour throughout. Marigolds, Cornflower and the flowers of most herbs work well. If foraging for flowers isn't your thing, don't worry! Pick up a jar of our Flower Salt and sprinkle that to add easy colour and flavour to any dish. (Check out our shop page)
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Tips:
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This garlic butter is milder and sweeter than that made with "normal" garlic. It won't overpower dishes so easily and will give a more mellow quality.
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The colour of this will be darker than "normal" garlic butter, so it may not work we well for very light coloured dishes :i.e white sauce, although adding a spoon or two to a dish like mac n cheese will only improve matters and won't make the whole dish dark.