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Photo: iStock What is it? Black garlic is your normal, everyday culinary garlic that undergoes a remarkable enzymatic transformation under time, heat and humidity. Whole bulbs are matured between two to six weeks, between 60C to 90C at 80-90 per cent humidity. Lower temperatures and a longer curing time leads to better, deeper flavour, pundits say. During curing, the compounds that make garlic strongly flavoured and powerfully aromatic combine with the natural sugars and protein in a process called the Maillard reaction. It s the same reaction that makes roast beef brown and cake crumbs golden and delicious. Black garlic s origin is debated, but it appears to have been developed in Korea with patents taken out in the mid-20th century. However, oral histories have black garlic being made in families for centuries.

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