# Any experience/opinions of black garlic? **URL:** \ **Category:** Cafe Society\ **Created:** [March 31, 2020, 2:03am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713 "2020-03-31T02:03:07Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Projammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/projammer/32/559_2.png) [@Projammer](https://boards.straightdope.com/u/Projammer)\ **Post date:** [March 31, 2020, 2:03am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/1 "2020-03-31T02:03:07Z")
[What Is Black Garlic?](https://www.thespruceeats.com/black-garlic-4165384) > [@](#): > > Black garlic can be found on menus everywhere, but this unique ingredient isn’t anything new. It has been used for flavor and medicinal purposes and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months. It requires strictly regulated temperature and humidity to achieve its sticky consistency. > > With a softer, molasses-like flavor, it is a more delicate option than the raw bulb. It also has added health benefits, including twice the amount of antioxidants than in its regular form. It can be found on menus everywhere? Isn’t anything new? Then why am I more than 50 years hearing about it? From a vendor site. > [@](#): > > Black garlic is “Garlic’s Sweet Secret.” The flavor of black garlic is very complex and hard to describe. We would describe the flavor as sweet, savory, and umami (meaty savory note), with subtle licorice, molasses, date and garlic notes. The mix of the chewy texture and flavor makes the product irresistible. So anyone have any experience or favorite recipes? ---
**Author:** ![Darren\_Garrison](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/darren_garrison/32/92_2.png) [@Darren\_Garrison](https://boards.straightdope.com/u/Darren_Garrison)\ **Post date:** [March 31, 2020, 2:53am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/2 "2020-03-31T02:53:27Z")
> [@Projammer](#): > > [URL=“[Black Garlic Recipe](https://www.thespruceeats.com/black-garlic-4165384)”] > It can be found on menus everywhere? Isn’t anything new? Then why am I more than 50 years hearing about it? The only one time I’ve ever heard of it was when it was featured on an episode of _Bob’s Burgers_. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [March 31, 2020, 4:28am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/3 "2020-03-31T04:28:43Z")
I saw a You Tube video about how it’s made, and it looked and sounded disgusting. I’ll stick to regular garlic, TYVM. ---
**Author:** ![Green\_Bean](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/green_bean/32/1760_2.png) [@Green\_Bean](https://boards.straightdope.com/u/Green_Bean)\ **Post date:** [March 31, 2020, 4:37am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/4 "2020-03-31T04:37:06Z")
The salespeople at my local Savory Spice Shop recommended I buy their black garlic salt blend. It was pricey but they promised me it would be worth it. They were right. It just makes things yummier. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [March 31, 2020, 4:40am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/5 "2020-03-31T04:40:50Z")
Black garlic is basically garlic that’s been fermented at low temperature to increase its health-positive elements. The longer you ferment the garlic at lower temperatures, the more complex fermentation the garlic undergoes and its nutrient component becomes more concentrated. They taste and texture is similar to dry fruit and you can eat them like a health supplement and pop one in your mouth once or twice a day. Or, you can add them to dishes like a herb or spice to add a little accent. I’ve made a salad vinaigrette with it by chopping up the garlic and soaking them in olive oil. You don’t want to make a garlic-forward dish with these because first, they won’t impart a garlicky flavour or aroma, and second, they’re too expensive to be used that way. They’re sold in Japan but you won’t find them in regular supermarkets. You have to go to a health food store or buy them over the internet. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [March 31, 2020, 5:28am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/6 "2020-03-31T05:28:05Z")
Huh, it’s new to me as well - despite the fact I am a curious cook who lived 17 years in Indonesia and traveled extensively throughout SE Asia. I’m intrigued. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [March 31, 2020, 7:29am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/7 "2020-03-31T07:29:22Z")
I love black garlic or black garlic oil with ramen, although usually it is the simpler, cooked on the stove version that you get most places. I can’t understand what looks and sounds disgusting about making it, you just heat whole bulbs at a low temperature for days. It is often described as fermented but is really just slow cooked. The ones I buy look like [whole raw bulbs](https://www.blackgarlic.net.au/product/australian-black-garlic-200g/) until you peel them. ---
**Author:** ![Half\_Man\_Half\_Wit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/half_man_half_wit/32/21766_2.png) [@Half\_Man\_Half\_Wit](https://boards.straightdope.com/u/Half_Man_Half_Wit)\ **Post date:** [March 31, 2020, 9:54am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/8 "2020-03-31T09:54:30Z")
I’ve recently seen it pop up in supermarkets here in Germany. I’ve been intrigued, but so far not enough to try it. Probably it’ll be a fad that’s vanished again by the time I work up the nerve. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [March 31, 2020, 12:43pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/9 "2020-03-31T12:43:55Z")
I consider myself fairly knowledgeable about various ingredients and food styles and this post is the first I’ve heard about black garlic. Interesting. The OP’s linked method of making it at home, by putting garlic in a slow cooker on the warm setting and leaving it for 2 or 3 weeks, is something I wouldn’t want to try in normal times. I mean, I know slow cookers are meant to be left alone for hours at a time, but weeks, while I’m away working all day? I’d be afraid my house would burn down. But it just so happens I find myself at home constantly these days. Hmm… ---
**Author:** ![mbh](https://avatars.discourse-cdn.com/v4/letter/m/a6a055/32.png) [@mbh](https://boards.straightdope.com/u/mbh)\ **Post date:** [March 31, 2020, 2:38pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/10 "2020-03-31T14:38:13Z")
One of the local restaurants used to serve French fries seasoned with black garlic. They were delicious, but a bit expensive. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 31, 2020, 2:42pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/11 "2020-03-31T14:42:50Z")
It’s showed up at my local grocery about six months or so ago. I think it was around $5/$6 for a head, but, like others, I never got around to trying it out. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [March 31, 2020, 3:29pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/12 "2020-03-31T15:29:32Z")
I got some from a spice shop after learning about it maybe 12 years ago. It has some qualities of a dried fruit like raisins, dates or prunes like texture (soft and sticky) and flavor (complex, sweet, fruity but very little fresh garlic taste). Sort of interesting to try but I’m not sure how I’d use it as an ingredient or pairing. I haven’t bought any since but I’d try it again. ---
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [March 31, 2020, 3:45pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/13 "2020-03-31T15:45:10Z")
> [@linked article](#): > > It also has added health benefits, including twice the amount of antioxidants than in its regular form. > [@Saturn\_Dreams](#): > > Black garlic is basically garlic that’s been fermented at low temperature to increase its health-positive elements. What evidence backs the claim that any specific component of garlic is significantly increased by aging/fermenting it? And if this is the case, what are the proven health benefits of such an increase? Obviously, raw garlic (depending on the variety) can pack a fiery punch. Generally, the heat is markedly tamed by even brief cooking. It’s true that for a number of vegetable products, drying and other methods of preservation can concentrate flavors. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 31, 2020, 4:29pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/14 "2020-03-31T16:29:25Z")
If the flavor is similar to dried fruit, why wouldn’t I just use dried fruit? The reason I use garlic is because I want the flavor of garlic. Although, the flavor of raw or lightly-cooked garlic is different from the flavor of fully-cooked garlic, and both have their place in dishes. If this somehow concentrated the cooked-garlic flavor, that might be worthwhile. But the descriptions don’t make it sound like that’s what’s happening. ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [March 31, 2020, 4:39pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/15 "2020-03-31T16:39:27Z")
[How To Make Black Garlic At Home, Easily](https://www.youtube.com/watch?v=w7An6nWb-PI). The guy who made that video ferments, pretty much, everything. I have not tried this. ---
**Author:** ![Darren\_Garrison](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/darren_garrison/32/92_2.png) [@Darren\_Garrison](https://boards.straightdope.com/u/Darren_Garrison)\ **Post date:** [March 31, 2020, 5:11pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/16 "2020-03-31T17:11:56Z")
> [@Ike\_Witt](#): > > [How To Make Black Garlic At Home, Easily](https://www.youtube.com/watch?v=w7An6nWb-PI). The guy who made that video ferments, pretty much, everything. [Does he do seals full of awks](https://en.wikipedia.org/wiki/Kiviak)? ---
**Author:** ![Reeses\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reeses_monkey/32/2885_2.png) [@Reeses\_Monkey](https://boards.straightdope.com/u/Reeses_Monkey)\ **Post date:** [March 31, 2020, 5:26pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/17 "2020-03-31T17:26:32Z")
I first had black garlic at the Laurel Highlands Garlic Festival in Holsopple, PA. That’s where I also first had garlic sugar cookies and garlic ice cream. It’s a great little festival, I highly recommend it. After running out of the batch batch I bought at the festival, I found out I can keep getting my fix from (where else?) Amazon. ---
**Author:** ![Reeses\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reeses_monkey/32/2885_2.png) [@Reeses\_Monkey](https://boards.straightdope.com/u/Reeses_Monkey)\ **Post date:** [March 31, 2020, 5:32pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/18 "2020-03-31T17:32:27Z")
I first had black garlic at the Laurel Highlands Garlic Festival in Holsopple, PA. That’s where I also first had garlic sugar cookies and garlic ice cream. It’s a great little festival, I highly recommend it. After running out of the batch I bought at the festival, I found out I can keep getting my fix from (where else?) Amazon. ---
**Author:** ![Projammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/projammer/32/559_2.png) [@Projammer](https://boards.straightdope.com/u/Projammer)\ **Post date:** [March 31, 2020, 11:33pm UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/19 "2020-03-31T23:33:22Z")
I found this book on Amazon that is free with my Kindle Unlimited subscription so I’ll be looking through it shortly. [Cooking with Black Garlic: 50 Delicious Black Garlic Recipes](https://www.amazon.com/Cooking-Black-Garlic-Delicious-Superfood-ebook/dp/B00SVXNZYG) I’m a fan of almost everything garlic so I’ll probably buy a small package from Amazon to see how it works out. I realize that’s like saying I love grapes so I’m going to get raisins, but the descriptions and reviews I’ve read here and elsewhere make me comfortable that I’ll like it a lot. ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [April 1, 2020, 12:17am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/20 "2020-04-01T00:17:08Z")
> [@Darren\_Garrison](#): > > The only one time I’ve ever heard of it was when it was featured on an episode of _Bob’s Burgers_. And thanks to that episode, several food bloggers have attempted to replicate the “Bet it All On Black Garlic Burger”. Most recipes I’ve seen recomend pureeing it and mixing it with mayo to make a black garlic aioli. It sounds pretty good really. Although as I recall in the episode Bob is shown cooking the black garlic in a pan, but since that’s a cartoon and not a cooking show I would go with the aioli. [Next page](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713.md?page=2)