Botanical Plate · 19th c. Scientific AtlasAllium sativum (Slow Maillard fermentation)
Traditional Ferments & UmamiArtisanal Specialty
Aged Korean Black Garlic (Heuk-Maneul)
Native / Vernacular: [흑마늘]
Allium sativum (Slow Maillard fermentation)·Family: Amaryllidaceae
Primary Geographic TerroirNamhae Island & Uiseong County, South Korea
Flavor Profile & Aroma Notes
Sweet BalsamicTamarindMolassesFigSavory Umami
"Dark molasses, dried dates, sweet balsamic vinegar, roasted garlic without raw pungency"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Fermented at controlled 60-75°C humidity for 30-40 days converting harsh allicin into S-allyl-cysteine (SAC)
- ✓Contains six times the antioxidant polyphenol density of raw garlic with zero pungent odor
- ✓Potent cardioprotective agent lowering homocysteine and LDL oxidation
Identified Active Phytochemicals:
S-Allyl-cysteine (SAC)PolyphenolsMelanoidins5-HMFFlavonoids
Kitchen & Chef Applications
- Pureed into rich black garlic compound butters for seared steaks and roasted lamb
- Blended into dark savory glazes for barbecued duck, ramen broths, and vinaigrettes
- Eaten directly as a sweet, chewy, jelly-like daily longevity superfood clove
Artisanal Flavor Pairings
Grass-fed BeefShiitake MushroomSoy SauceRed WineParmigiano-Reggiano
Harvest Season & Pantry Care
Harvest Window:Aged 30 to 60 days in high-humidity fermentation chambers
Storage Guidelines:Whole fermented heads keep at room temperature in sealed jar for up to 6 months.