The secret of black garlic is science!
It’s all thanks to the Maillard reaction, a chemical interaction between amino acids and reducing sugars that gives browned food a distinct, caramelized flavor and aroma—like after grilling a steak. In the case of black garlic, the Maillard reaction happens with the combination of lengthy aging and a consistent low heat. The cloves transform from white to black over the process and result in that signature, earthy-sweet flavor that brings depth and complexity to just about any dish.