Black Garlic Powder

Product Description

Black Garlic Powder is a type of seasoning made from fermented black garlic that has been dried and ground into a fine powder.In some regions, black garlic powder is also known as black garlic extract.The following is some featurtes of the black garlic powder.

1. Origin: Made from regular garlic that undergoes a fermentation process at high temperature and some time.

2. Appearance: Dark brown to black in color due to the Maillard reaction during fermentation.

3. Flavor: Milder and sweeter than regular garlic, with hints of balsamic vinegar or soy sauce.

4. Texture: Fine and powdery when ground.

5. Uses:

- As a seasoning for various dishes

- In marinades or sauces

- As an ingredient in rubs or spice blends

- To add umami flavor to soups, stews, or gravies

6. Nutritional benefits: Contains higher levels of antioxidants compared to regular garlic.

7. Shelf life: Generally has a longer shelf life than fresh garlic due to fermentation and drying processes.

8. Versatility: Can be used in both sweet and savory applications.

9. Health benefits: May have similar health benefits to regular garlic, but potentially in a more concentrated form.

10. Substitution: It can often be used as a substitute for regular garlic powder in recipes, though it will impart a different flavor profile.

Black garlic powder is popular in gourmet cooking and adds a unique, complex flavor to dishes without being overpowering like regular garlic can sometimes be.

How to Make Black Garlic?

Making black garlic powder involves several steps, including fermenting regular garlic to create black garlic, drying it thoroughly, and then grinding it into a fine powder. Generally speaking,we suggest it is better to use peeled black garlic cloves to make black garlic powder directly.

Ingredients:

- Fresh garlic bulbs

Equipment:

- Dehydrator or drying Machine

- Food processor or spice grinder

- Airtight container for storage

Steps

1. Ferment Garlic to Make Black Garlic

- Peel the garlic cloves.

- Place the peeled cloves in  black garlic fermentation machine.

- Let the garlic ferment at a controlled temperature for about 4-6 weeks. During this time, the garlic will undergo Maillard reactions, turning black and developing a sweet, molasses-like flavor.

2. Dry the Black Garlic:

- After fermentation, remove the black garlic from the container.

- Place the cloves on a dehydrator tray or a baking sheet if using an oven.

- Dry the black garlic at a low temperature (around 140°F or 60°C) until it is completely dry and has a leathery texture. This can take several hours to a day, depending on the humidity and thickness of the cloves.

3. Grind the Black Garlic

- Once the black garlic is fully dried, place the cloves in a food processor or spice grinder.

- Grind the cloves until you achieve a fine powder consistency. You may need to sift the powder through a fine mesh sieve to remove any larger pieces.

4. Store the Powder

- Transfer the black garlic powder to an airtight container.

- Store it in a cool, dark place to maintain its quality and flavor.

Tips

- Ensure the black garlic is completely dry before grinding to prevent clumping.

- Use high-quality, fresh garlic for better results.

- The resulting black garlic powder can be used as a seasoning in various dishes, adding a unique umami flavor.

By following these steps, you can create your own homemade black garlic powder, which can add a rich, complex flavor to many recipes.