Black garlic

Black garlic is garlic (Allium sativum) that has undergone a Maillard reaction and caramelisation process at controlled temperatures and humidity for several weeks. This process transforms the cloves into a dark, sticky, and sweet ingredient with a complex, umami-rich flavour profile, distinct from raw garlic.

Manufacturers use black garlic primarily for its distinctive flavour and aroma, adding a deep, savoury, slightly sweet, and balsamic-like taste to foods. It is commonly found in sauces, marinades, dressings, and as a seasoning for meats, vegetables, and vegan dishes, enhancing the overall taste without acting as a preservative or emulsifier.

Black garlic is not considered a food additive in the UK and does not have an E-number. It is a food ingredient derived from garlic. While garlic has been studied for various health effects, specific health claims for black garlic are not established by UK regulatory bodies like the FSA or FSS. Research into its compounds, such as S-allyl-cysteine, is ongoing, but evidence at typical dietary intakes is not conclusive for specific health benefits or risks.