Black garlic is made by aging regular garlic slowly in warm, humid conditions for several weeks to months until the cloves turn dark, soft, and sweet. The key change is a controlled Maillard reaction, not burning, which gives it its black color and mellow flavor.

How it’s made

  • Whole bulbs or peeled cloves are kept at about 60–90 °C in high humidity, often around 80–90%.
  • The garlic stays there for roughly 15 to 90 days, depending on the method and desired result.
  • During this time, sugars and amino acids react, darkening the cloves and creating a sticky, date-like texture.
  • The sharp garlic bite fades as the flavor becomes sweeter, milder, and more savory.

At home

Some people make black garlic in a rice cooker or slow cooker on a low setting, but it still takes weeks and needs steady heat and humidity to work properly. The process can smell strong and should be done carefully in a well- ventilated area.

What it tastes like

Black garlic is often described as sweet, tangy, and umami-rich, with notes that can remind people of molasses, tamarind, or balsamic vinegar. It is much softer and less pungent than raw garlic.

TL;DR

Regular garlic is slowly aged in warm, humid conditions until it turns black through the Maillard reaction, becoming soft, sweet, and mellow.