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The New Black Garlic

Updated on December 30, 2011
The New Black Garlic
The New Black Garlic

Black Garlic

I first heard of black garlic while researching for spices. I learned a new word that same day as well! UMAMI. Umami means meaty or savory. Apparently, black garlic is edible in its own right and has its own word for the way it tastes! That is not right. Umami is a Chinese word for meaty and savory according to the dictionary but according to Katie aby "it means earthy mom! Truffles means Umami" and for good reason. The taste is likenend to truffles, mushrooms, and kelp. Black garlic comes from Japan, China and Korea. It takes 60 days to come to maturation. Ordinary garlic is fermented with the skin on and after fifty to sixty days, the result is a culinary delight.

Above and beyond its taste and use as a spice, however, is the fact that with the fermentation process its properties are changed. Black garlic contains eighteen amino acids and the claims as to medicinal and magical properties abound within the oriental culture. Black garlic is so popular that it is now in a shortage in Japan.

What can you do with it?

According to the research, it will lower blood pressure, cholesterol and cure insomnia and constipation. It ends up with ajoene compound after fermentation, this is an anticlotting factor. Persons with pacemakers who take Coumadin then need to take heed. Do not take this spice without first consulting your physician, as it will wreak havoc with your Coumadin blood tests (INR-international normalized ratio). It is also known for its anti aging properties. It can as noted, be eaten as it is but is also used in different dishes. It is said that although the uses of ordinary garlic are also similar, "after fermentation the effects of black garlic are ten times as potent as ordinary garlic itself".

It is very pretty and it is always tempting to try a new spice in our foods. If we take it with the grain of 'garlic’, we will probably enjoy our new culinary find immensely!


Where can you get it?


There are on line sites such as Tomco and Trade Korea where you can order black garlic online and perhaps it would be best to check out your oriental markets as well before searching online. Who knows, you may find a market that ferments the garlic and then your black garlic will be locally made and purchased by you!

Perhaps another thing to do is to look it up in the yellow pages and then online. Where I live, black garlic is available only online but I intend to keep looking! It is supposed to be delicious in Thai as well as Korean and Chinese dishes and is both sweet and spicy at the same time. The price itself is exorbitant at over fifty-three dollars a pound however, if you were planning a special dinner or party it would be worth it to show off your skills and bring a new taste to everyone’s palette!

If you'd like to know more:

Have you ever tried black garlic?

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    • RNMSN profile image

      Barbara Bethard 6 years ago from Tucson, Az

      fantastic bit of writing Kim how bout you join HubPages and get paid for what you know! All us hubbers are fun and nice to know and besides its just as easy as what you just did! come on and sign!!! and no I don't get a commission :) I just love the hubpages...its a great place to write and meet people and perfect your own pieces of wisdom so to speak!

    • profile image

      Kim 6 years ago

      I started making black garlic at home recently and they are great.

      1. Air-dry garlic for 7 days. I just leave them out on the kitchen counterin a wide paper box.

      2. Without peeling, just put the garlic into a rice cooker that has a function to keep your rice warm. Turn on WARM for 14 days.

      3. Take the garlic out of the pot, spread them out to air-dry for another 14 days. ( I read that, at this stage, the garlic has something that can be harmful to consume and air-drying removes that.)

      4. Now they are ready for you to eat them.

      I have yet to find out how to store them properly. I have kept them in a plastic container and have been taking them for over 2 weeks and they are fine.

      Try making them at home. It's a piece of cake!

    • RNMSN profile image

      Barbara Bethard 7 years ago from Tucson, Az

      thank you for the information!! this was most interesting to research!!

    • profile image

      Jack He 7 years ago

      we are the most professional international trading company, Zhengzhou Love Herb Medicine Technology Co., Ltd, which specials in choosing the best black garlic for our clients. if you do wanna black garlic, just contact me by or send e-mail to me by you can also visit website to get more information. Thanks for your reading.

    • RNMSN profile image

      Barbara Bethard 7 years ago from Tucson, Az

      I had forggotten that about the soy sauce! Yes Id like to try it too but its not at whole foods...maybe its a seasonal thing? but I will keep looking...I only have the name and pic to go on after all..but it looks delicious! I love garlic... thank you bk and love to you barbara b

    • BkCreative profile image

      BkCreative 7 years ago from Brooklyn, New York City

      This sounds great! I just came across the black garlic when I was researching something else - I'd love to try it.

      I wrote about umami in ahub when I interviewed a food taster from England and he talked about it. How interesting that it is not commonly understood here in the US - but we do eat it if we eat soy sauce.

      Great picture and great hub. Rated up - thanks so much!

    • RNMSN profile image

      Barbara Bethard 7 years ago from Tucson, Az

      I know!! $53.50 per pound!!!! wow thanks for the comment I will do my suggest links now like I was supposed to...wait...If I had I may have missd you!! and add you!! cool that umami means meaty eh? but katie baby the 27yr old says "it means earthy mom, like truffles...truffles and umami go together" love to you rkhychak ///she says I have to edit my hub tonight lol...wonderful to hear from you!! barbara b

    • rkhyclak profile image

      rkhyclak 7 years ago from Ohio

      Nice hub! I have an entire hub devoted to Umami. I would love to try black garlic...if I ever get over the sticker-shock from the price!