date:Jan 15, 2020
a process that creates a deep black hue as well as a soft, jelly-like texture and sweet syrupy flavor. The ageing process also decreases the pH from approximately 6.0 in raw garlic to less than 3.8 in aged black garlic naturally bestowing a longer shelf life. In the West, aged black garlic has been trending as a compelling functional food used by professional chefs to flavor a range of savory dishes.
Espinel also highlights that there unexplored opportunities in how black garlic can be used. F