Black Garlic Powder

PURPOSE WHAT IS IT? When garlic bulbs are gently heated to about 140°F / 60°c for weeks, in a very humid environment,  the enzymes that lend fresh garlic its sharpness begin to break down. The browning effect is a result of a Maillard reaction, where amino acids, and reducing sugars, chemically react in a way that produces melanoidin during fermentation, an intensification, and fermentation of the sugars in the garlic, without caramelization. Black garlic is then cooled on racks and allowed to air dry for another week. The resulting obsidian garlic obsidian clove may visually, I understand, resemble something far less appetizing, but, as any good Asian, especially Korean, chef can tell you, the flavor is out of this world! Dried, and ground, it’s a great flavor to add to your own rubs, spice mixes, and more! EXPERIENCE Black garlic is significantly sweeter, a more mellow, savory flavor that is umami, and swee