Talk:Black garlic

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Korea Low‑importance

	This article is within the scope of WikiProject Korea, a collaborative effort to build and improve articles related to Korea. All interested editors are invited to join the project and contribute to the discussion. For instructions on how use this banner, please refer to the documentation.KoreaWikipedia:WikiProject KoreaTemplate:WikiProject KoreaKorea-related articles
Low	This article has been rated as Low-importance on the project's importance scale.
	This article is supported by one or more inactive working groups.

Fermentation

It seems to be a point of contention to what extent microorganism play a role in the 'fermentation' process. Some sources claim that the process is purely driven by heat, although others do point to the effect of bioactivity. The term 'fermentation', as used in food production, refers to the change produced by microorganisms, and it seems to be unclear to what extent that plays a role here. The article should reflect and possibly discuss this uncertainty. If 'fermentation' is used in another way, this should be made transparent.

I've abstained from adding these changes myself, as I don't consider myself sufficiently informed on this topic. — Preceding unsigned comment added by Matthyis (talk • contribs) 08:19, 19 April 2022 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just modified one external link on Black garlic. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

Added archive https://web.archive.org/web/20160617140652/https://rtpr.com/7-superfoods-you-may-not-know-about/black-garlic to https://rtpr.com/7-superfoods-you-may-not-know-about/black-garlic/

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 12:50, 21 July 2017 (UTC)[reply]

Maillard Reaction

The Maillard reaction is defined as a non-enzymatic browning reaction occurring in temperatures above 140c/280f. The conditions outlined for producing black garlic do not meet or exceed these temperatures, and are noted as being catalysed by enzymes. This therefore does not seem to be correct to attribute the transformation of white to black garlic as being a Maillard reaction, and there do not appear to be any scientific sources that would support that claim. — Preceding unsigned comment added by 2600:8800:1300:1E0C:B24B:1007:916C:5F1D (talk) 14:12, 21 July 2019 (UTC)[reply]

I concur; there is no source cited for this, and the "caramelization" source does not mention black garlic at all. I have placed {{fv}} after that source. We can probably remove the reference to the Maillard reaction because it is completely unsourced. 2600:8800:1880:68:5604:A6FF:FE38:4B26 (talk) 20:26, 26 May 2021 (UTC)[reply]

I have found some sources that indicate the Maillard reaction is not limited to 140 C but it merely takes longer to occur and one of the comments on this stack overflow answer even mentions black garlic so it might be possible to add the reference to the reaction back in. https://cooking.stackexchange.com/a/29927 Moritoriko (talk) 07:11, 16 February 2024 (UTC)[reply]

Meaty Flavor

Hey, I understand that the "Culinary Uses" section cites no sources but one of the sentences actually made me laugh because of how ridiculous it is.

Likely owing to its harsh and concentrated odor, the potent reputation of fresh garlic, and the association of Maillard reactions with the browning of meat, it is a common misconception that black garlic has a "meaty" flavor. It does not.
— User:Article

Why is Wikipedia trying to convince me what the completely subjective "flavor" of black garlic is, as if that could even ever be qualified, much less proven to be true or false. I understand that the whole section needs work but until it's fixed can we at least remove this sentence? 199.77.136.54 (talk) 16:30, 20 November 2020 (UTC)[reply]

Category removed

@Garnhami: per WP:CATV, all categories in an article must be backed up by prose cited to a reliable secondary source. There is no mention of "probiotic" here, so I have removed Category:Probiotic foods. Feel free to re-add once you've found a source. Thanks. 2600:8800:1880:68:5604:A6FF:FE38:4B26 (talk) 20:24, 26 May 2021 (UTC)[reply]

East Asian Countries?

I think its only Korean.

~~ Ted ~~ 2607:FEA8:4A2:4100:8D90:7C5D:B6CF:5BBF (talk) 16:07, 21 March 2023 (UTC)[reply]

It appears to be at least a local specialty in some places in Japan as well, mainly Mie and Aomori Prefectures going back at least 25 years. I couldn't find anything specific about the origins of black garlic other than Korean and the Korean language page didn't have more information. Moritoriko (talk) 05:37, 31 January 2024 (UTC)[reply]

My Vietnamese relations use it. 108.45.155.178 (talk) 15:00, 11 February 2024 (UTC)[reply]

Turkey

What's its Turkish name, Siyah sarımsak? Thank you, Maikel (talk) 06:00, 3 September 2024 (UTC)[reply]