# Any experience/opinions of black garlic?

**URL:** <https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713>\
**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:** 3\
**Page:** 2

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**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\
**Post date:** [April 1, 2020, 1:48am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/21 "2020-04-01T01:48:00Z")

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> [@Chronos](#):
>
> 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.

All prepared mustard is similar but I still have five or six varieties in the icebox. Similarly, consider the eight kinds of apples at the grocery. They’re similar but different.

> [@Projammer](#):
>
> 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.

Even if you don’t care for it, it’s a win. You became interested, made a move and tried it, said ‘no thanks,’ and never have to wonder about it or try it again. You didn’t fall for a scam or dishonesty (unless you assign unproven health benefits) and the price for admission is overall pretty low. By analogy, I’d compare it to when I tried the White Castle Impossible Sliders. They’re not only edible but approaching ‘OK’ and I’d happily eat another one but probably not seek them.

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**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\
**Post date:** [April 1, 2020, 3:43am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/22 "2020-04-01T03:43:19Z")

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Our local grocery store was carrying it for while and I was using it for stir fries, and pretty much as a substitute for almost anything you’d use roasted garlic for. The flavour is subtler than raw garlic and much closer to roasted but it has a deeper, more umami base and as noted above, a almost molasses kind of sweetness. I even tried making garlic butter with it for baked crab legs and it turned out very nicely!

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**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:** [April 1, 2020, 6:31am UTC](https://boards.straightdope.com/t/any-experience-opinions-of-black-garlic/850713/23 "2020-04-01T06:31:29Z")

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> [@Jackmannii](#):
>
> 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?

Here’s a link to a study by the Journal of Food and Drug Analysis  
[https://www.sciencedirect.com/science/article/pii/S1021949816301727](https://www.sciencedirect.com/science/article/pii/S1021949816301727)

It’s a long read but it will answer your questions.

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