You may have seen black garlic appear more frequently in grocery stores, restaurants and online recipes over the past few years. Many chefs and food writers describe it as a unique and deeply flavored ingredient. So what is black garlic, and how is it made?

I noticed a growing curiosity about black garlic firsthand while presenting my food science research at a showcase at Michigan State University. Several people asked me basic questions about black garlic, like how it is made and what sets it apart from regular garlic. The ingredient’s growing popularity reflects a broader interest in foods that offer both distinctive flavor and potential health benefits.

Black garlic is not an ancient traditional food, but a recent innovation developed in Japan in the late 20th century. The process of making black garlic is often attributed to Japanese scientist Hamasuke Hamano, who spent a decade refining a method to make garlic more palatable before securing a patent in 2004.

How is black garlic made?

Black garlic is not a different type of garlic. It is made from regular garlic bulbs that have been kept under warm, humid conditions typically in specialized chambers that........

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