If you’re an avid foodie, but haven’t heard of black garlic up until now, then you are certainly going to find this article very intriguing.
What is black garlic?
Those who aren’t aware of it, would probably say it’s another variety of the onion genus Allium, to which white garlic belongs. But that’s actually not true. Black garlic is fresh garlic naturally processed under a special thermal technology, so we could freely call it a type of fermented superfood, and say it’s one of the rarest discoveries of humanity in the world of nutrition.
Many celebrity chefs have paid a tribute to the sweet, soft, fantastic taste that is far better than the strong pungent flavor and odor of fresh white garlic. That’s the reason black garlic finds its way into a certain spectrum of sophisticated culinary dishes in top notch restaurants. Some say, there’s even black garlic ice-cream.
Nutritional profile of black garlic
But the superior taste and dark, caramel-like color and tender texture, by far aren’t the only advantages black garlic has over fresh one. In terms of nutritional capacity, the fermented black garlic is far more powerful, containing way higher levels of nutritional energy, and antioxidants, such as S-allyl cysteine and Superoxide dismutase, plus it has a stronger anti-septic influence on our organism, thus destroying bacteria more efficaciously.
Image credit: culinaryelite.com
What are the health benefits of black garlic?
Black garlic’s beneficial constituents can protect us from many ailments. It improves the cardiovascular system, the blood vessels and the gastrointestinal tract. Besides that, this superfood also betters the functioning of the liver and the kidneys, it has a positive effect on the pancreas, the insulin secretion, the weight management, and the night’s sleep. Because of the considerable antioxidant content, black garlic is consequently an excellent immune-stimulator, a great anti-aging food and a cancer-preventive food. Some also note its atherosclerosis-reducing qualities, as well as its cholesterol and blood-sugar lowering properties.
So how exactly does fresh garlic turn into black one to please the experienced cooks and alternative healers?
The method of making black garlic is a work of Scott Kim, who began his experiments in 2004, while he was in South Korea.
The fermenting process is not very easy to accomplish, as it usually takes around 40 days. The garlic bulbs are wrapped in foil, and placed in a container (for example a fermenting box) where the humidity level must be in accordance with the temperature, which has to be between 50 and 70 degrees (Celsius) during the whole fermenting time period. In result, the garlic acquires a unique sweetish taste, reminding a bit of caramel or molasses with just a slight note of piquancy. Its texture also changes, reminding of a dried fig or raisin resembling a jelly-like form. All this happens naturally without any additional ingredients or chemicals. When it’s all set and done, the black garlic is placed on special racks to dry and cool for a week.
Watch the interviews with Scott Kim and Kris Hrynyk showing how to use black garlic
And finally – where to buy black garlic?
Among the best rated products on the market is the one by Culinary Elite. You can check and buy black garlic made from them