What is the difference between white garlic that is sold in grocery stores and black garlic?
White garlic is the fresh, raw form. In contrast, black garlic is created through a fermentation and aging process, where fresh garlic bulbs are subjected to controlled high temperatures (140–194 degrees Fahrenheit) and high humidity (70–90%) for extended periods, without any additives.
This process leads to significant changes in the chemical and physical composition of black garlic, particularly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates. The browning observed during this heating process is primarily due to the Maillard reaction, which occurs when reducing sugars react with amino acids, initiating a series of complex reactions. While fresh garlic has a low content of reducing sugars, black garlic may contain a much higher concentration, contributing to its unique flavor and characteristics.
The aging process significantly changes the flavor and texture of black garlic compared to regular garlic. Regular garlic has a strong, pungent flavor and aroma with a crisp texture. Black garlic has a milder, sweeter taste often described as like balsamic vinegar or molasses, with notes of umami. Its texture becomes soft, sticky, and chewy.
Due to their different flavors, black and regular garlic are used differently in cooking. Regular garlic is versatile and commonly used in various cuisines for its strong flavor. Black garlic is often used in more gourmet applications, adding depth to sauces, dressings and marinades. It can even be used in sweet dishes like ice cream or brownies due to its complex flavor profile.
Both types of garlic offer health benefits, but research suggests that black garlic may have additional advantages. It appears to have more potent immune-boosting and antioxidant properties, which can enhance overall immune system support.
