Garlic (black)
Garlic (black) Record from Hot Sauce Survey
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Images Sourced from the Black garlic Wikipedia Record.
| Ingredient Name | Garlic (black) |
|---|---|
| Ingredient Type | Allium Vegetable |
| World Region | West Asia |
| Wikipedia Summary | Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. Culinary uses == In black garlic, the garlic flavor is softened such that it almost or entirely disappears depending on the length of time it is heated. Likely owing to its harsh and concentrated odor, the potent reputation of fresh garlic, and the association of Maillard reactions with the browning of meat, it is a common misconception that black garlic has a 'meaty' flavor. The most prominent flavor it imparts is sweetness when used in high concentrations and when used in low concentrations, provided that there are no other flavors to compete with that of the black garlic, the flavor and aroma are somewhat similar to those of instant coffee, though without any bitterness. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (5) | |
| Peppers Used With This Ingredient (2) | |
| Date Added | 2 Years, 4 Months Ago |
| Date Last Updated | 7 Months, 3 Weeks Ago |
| Contributor | HotSauceSurvey |
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