12 Amazing Facts About Black Garlic - Number 7 Will Shock You!

2. **The Fascinating Transformation Process**

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Black garlic is created through a complex chemical reaction known as the Maillard reaction, combined with precise fermentation under controlled conditions. Regular garlic bulbs are stored at temperatures between 140 and 170 degrees Fahrenheit with specific humidity levels for 14 to 90 days. During this time, the garlic cloves undergo a remarkable transformation, turning from white to deep black while developing a soft, jelly-like texture. This process relies solely on the interplay of time, temperature, and humidity, with no additives or preservatives involved. The sugars and amino acids in the garlic interact to create new compounds, resulting in its distinctive dark color and intricate flavor profile. Additionally, the transformation enhances the garlic's nutritional properties, producing new antioxidants and altering its chemical composition to increase its health benefits.