Black Garlic Molasses

The formula changed. So we are looking for a new one without additives.

250 ml bottle - Japan 100% Black Garlic - nothing else. Tastes like... well... black garlic.
But without the mess!

This is so amazingly good! Imagine garlic being spoon-ready!

This is a spoonful of food heaven!

Molasses made from Black Garlic

Black garlic is a natural "reaction" of sugar and amino acids in fresh garlic, turning into a gooey, sticky, black inky, celestial, musical, sweet-flavored, umami-packed taste.

Louis Camille Maillard, a professor of medicine at the University of Paris, took on the study of the reaction of amino acids and sugar in 1912. His work won several awards, including the French Academy of Medicine in 1914 and was rewarded with the reaction being named after him.

And though you might not be familiar with black garlic (at least tasting it), the reaction ( The Maillard Reaction) that created it, you have tasted. Coffee roasting is a Maillard Reaction. And so is the browning of meats when grilled, the crust that has darkened in pretzels, chocolate, and even malted barley!

The Maillard reaction is everywhere, at least when you are eating.

Understand that caramelization is not the same, though similar in many ways. Maillard is a reaction that involves the amino acids. Caramelization is the pyrolysis of specific sugars. Pyrolysis is organic material exposed to high temperatures, such as lava coming in contact with a tree. Effectively char.

Simply, the Maillard Reaction is the process of cooking meat to perfection, versus my cooking on a BBQ grill and creating char.

Black Garlic Molasses tasting notes.

To the nose, it smells like garlic. A lot like a jar of crushed garlic, except black garlic molasses has a hint of sweetness.

To the taste buds, it's a totally different sensation. It comes across your mouth like a sweet squeezable sensation that you will be sucking your cheeks in for more.

The first taste, in a big swig spoonful, is a sweetness that is not too sweet. It's like a spoonful of sugar without being too sugary. And as the finish finishes and the sensation drifts away, the garlic flavor rolls around your mouth as you chase it, moving your tongue up and down as your cheeks involuntarily move in and out!

It is like nothing you have ever had while being totally familiar. Let your imagination go wild! Use to your hearts content. Think garlic and this works. Think marinades, this is like a gem in a shiny black setting! The natural sweetness is a joy and if you like garlic you will love this sauce!

When you start to use black garlic molasses, here's a little secret: don't push the cork back in all the way. Partway will keep the garlic sealed off from the air but won't get the lip of the lid gooey.