When regular garlic is aged using heat and undergoes a type of chemical reaction (the Maillard reaction), it turns into black garlic. The latter has a distinctive dark colour and also a different taste as well as texture than raw garlic. The allicin content is lowered, but this garlic is still great for health, as we shall discuss below. As for its flavour, the pungency is mellowed in black garlic. It has a slightly sweet, caramelised taste with a tangy hint – which has led some to call it umami. Black garlic is especially used in Korean, Japanese, Chinese and Thai cuisines.

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