Anyone opening a jar of black garlic for the first time usually hesitates for a moment. The cloves are deep black, slightly shiny, and look more like licorice than vegetables. Then you try one, and the surprise is complete: no sharpness, no burn, but something sweet and soft, almost like a pickled plum. The French call it ail noir, and it is one of those ingredients you have in the cupboard once and never want to give away.
What black garlic is
Black garlic is not its own variety. It is perfectly normal garlic that has undergone a long, slow treatment. The whole bulbs are stored for several weeks at mild heat and high humidity, typically between 60 and 80 °C and at 80 to 90% humidity, for three to six weeks depending on the manufacturer. During this time, the cloves turn from white to caramel brown to black. The method comes from East Asia, especially Japan, and has now also arrived in France.
Fermented? Not quite
You often read that black garlic is fermented. Strictly speaking, that is not true. In fermentation, microorganisms work, like with sauerkraut or yogurt. With black garlic, something else happens: a very slow Maillard reaction. This is the same browning that gives a bread crust or a seared steak its color and roasted aroma, only that here it takes weeks instead of minutes. Sugar and amino acids in the garlic combine without the involvement of enzymes or bacteria. That is why many manufacturers prefer to speak of it as "matured".
How it tastes
The typical garlic sharpness almost completely disappears. What remains is a sweet-sour, deep flavor with a lot of umami. Anyone asked to describe it usually lands on balsamic vinegar, prunes, licorice, caramel, or dark chocolate. The garlic is still there, but in the background, more as a hint than a statement.
The consistency also changes completely. The cloves lose water and become soft like a ripe date, almost jelly-like. You can mash them with a fork or spread them directly on bread. And because the sharp sulfur compounds are transformed during maturation, black garlic leaves significantly less garlic breath than fresh garlic.
Our black garlic from Lautrec
Lautrec is a small village in Tarn, in southwestern France, and is famous for its pink garlic, the ail rose de Lautrec. The bulbs have a delicate pink skin and are considered in France to be one of the finest garlics ever. La Lautrecoise lets this pink garlic mature for around a month until it is black, soft, and mild. It comes in a jar and is ready to use.
What to do with it
Plain or as a paste. Mash a clove on toasted baguette, a few drops of olive oil over it, done. Mashed and mixed with cream cheese or yogurt, it becomes a dip.
In sauces and marinades. In dark gravy sauces, jus, or a red wine reduction, black garlic provides depth without pushing itself forward. Blended with olive oil, a little mustard, and vinegar, it becomes a vinaigrette that goes well with lentils or leaf salad. In marinades for beef, lamb, or duck, it gives a slightly sweet, spicy note.
With cheese and delicatessen. A few cloves on the cheese board, next to a strong sheep's cheese, a Comté, or a blue cheese, work like a kind of chutney. It is also a good companion with saucisson or pâté.
In hot dishes. Finely chopped in a risotto, under scrambled eggs, or over pasta with butter and Parmesan. Important: add it only at the end so that it retains its aroma.
Storage
Unopened, the jar stands cool and dark in the pantry. After opening, it belongs in the refrigerator and should be consumed quickly. Take it out with a clean spoon or fork, not with your fingers.
