What is the difference black garlic and white garlic?

Black garlic is a type of aged garlic that is colored deep brown. The production process is defined as fermentation, during which some key intermediate compounds of Maillard reaction are produced. Before there was a reliable way to cook garlic for days on end to make black garlic, a special fermentation process was used to ferment it.

Black garlic is simply regular garlic that has been fermented. There are only two major ingredients for creating black garlic: garlic and time. Black garlic is made by being cooked in a pot over a low flame for at least three weeks. Once the garlic has turned black, the flavor is entirely different. Many people describe the new flavor to be like molasses.

Others say that it has a distinct umami flavor and can add a nutty flavor if the dish you’re making lacks depth. Behind the umami, there is a mild sweetness that can be used in sauces and to add complexity to meat dishes.