Black garlic is produced by a sophisticated chemical reaction called the Maillard reaction mixed with careful fermentation under regulated conditions. For anywhere from 14 to 90 days, regular garlic bulbs are stored precisely at 140 to 170 degrees Fahrenheit with particular humidity conditions. The garlic cloves change remarkably from white to deep black throughout this period, and at the same time they acquire a soft, jelly-like quality. The procedure is entirely the outcome of time, temperature, and humidity cooperating; it does not involve any additives or preservatives. The sugars and amino acids in the garlic interact to form new molecules that produce the distinctive dark hue and complex flavour range. Along with altering the chemical makeup of the garlic in ways that improve its nutritional worth, this transforming process produces fresh antioxidants.
