Black garlic’s taste change is maybe one of its most amazing features. Although black garlic has a somewhat diverse taste profile that surprises most first-time tasters, fresh garlic is well-known for its pungent, spicy flavour and strong perfume. The ageing process turns the strong, forceful tastes into something quite sophisticated and complicated. The end effect is a sweet and savoury mix sometimes characterised as having balsamic vinegar, tamarind, molasses, and even chocolate. Because of its especially strong umami taste, chefs love it for giving meals complexity. Like dried fruit, the texture gets soft and chewy; fresh garlic’s strong, sulphurous chemicals are turned into more appetising molecules.
