Store-bought black garlic generally lasts for around 12 months when stored properly at ambient temperatures.
While black garlic has a surprisingly long shelf life due to the fermentation process, proper storage is crucial to maintain its flavor and texture. Here's a more detailed breakdown:
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Shelf Life: Most commercially produced black garlic has a "best by" date approximately 12 months from the production date. Check the packaging for the specific expiration date.
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Storage Conditions: Black garlic is shelf-stable and can be stored at room temperature in a cool, dry place away from direct sunlight. Once opened, it's best to store it in an airtight container to prevent it from drying out. Refrigeration is not generally necessary, but it can extend the shelf life slightly.
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Signs of Spoilage: Although black garlic has a long shelf life, it can eventually spoil. Look out for the following signs:
- Mold: Any visible mold growth indicates spoilage.
- Off Odor: A foul or unusual odor is a sign that the garlic has gone bad.
- Significant Texture Change: Extremely dry, hard, or excessively mushy texture can indicate spoilage.
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Factors Affecting Shelf Life:
- Packaging: Airtight packaging helps to preserve the quality of black garlic.
- Storage Temperature: Extreme temperatures can affect the shelf life.
- Humidity: High humidity can promote spoilage.
Black garlic is a versatile ingredient with a unique flavor profile, and its long shelf life makes it a convenient addition to your pantry. Just be sure to store it properly and check for any signs of spoilage before use.
