Already characterized as “superfood” due to its antioxidant power, black garlic has earned the impressions of gastronomy and healthy eating. It is made from white garlic, it first appeared in Japan, Korea and Thailand and in recent years it has grown into the West and especially in the USA. It has twice the antioxidant power of white garlic, offering the body an ally against free radicals. Antioxidants are essential for the proper functioning of the immune system, preventing, repairing the damage to our body and inhibiting aging. Free radicals damage the cells and lead to heart disease, Alzheimer’s disease, circulatory problems, rheumatoid arthritis, cancer and other chronic conditions.
S-allylcysteine is a component of fresh garlic and a cysteine amino acid derivative found in much higher concentrations in black garlic and is thought to help lower cholesterol and prevent cancer. S-allylcysteine helps improve the absorption of garlic alisine from the body. Alisine is soluble in fat, while S-allylcysteine is water-soluble, thus protecting the body from infections. Black garlic contains up to 4 times higher concentrations of beneficial ingredients, such as Potassium, Sodium, Magnesium, Calcium but also water-soluble amino acids. The improvement in blood pressure, cholesterol and blood circulation levels and the antimicrobial, antibiotic, anti-inflammatory and antifungal properties of black garlic, as well as recent research showing anti-cancer properties and reduction of Alzheimer’s disease, bringing black garlic in the forefront of healthy eating and the solutions that nature has to offer to address major health problems. Due to the mildness resulting from the maturation process and the conversion of the components from fat soluble to water-soluble, digestion is easier, however, it retains its properties in terms of blood pressure regulation. Important detail; its characteristic smell almost disappears when consumed raw, in opposition to white garlic cloves.
Why black garlic?
In addition to color, black garlic differs in texture but also in flavor. With the ripening process, it turns from hard to soft, sweet and low in acidity while retaining a light garlic flavor. The taste becomes complex and interesting as it gives off tones of coffee, molasses and liquorice. The flavor it gives when added to a recipe is completely different from that of common garlic, with only the familiar garlic aftertaste, which in the case of black is particularly soft.
Theoretically, it can be used where the common garlic comes in, but the impressive thing with black garlic is that it fits equally well in both salty and sweet dishes! It is suitable for marinades, pasta, risotto, dressing for salads, dipped in yoghurt, but it is also combined well with chocolate! In particular, whole cloves can be used in pesto for pasta or risotto sauces, as a sandwich or burger sandwich, dressing for salads, tzatziki, but also to give body and scent to meat sauce sauces. Honey with garlic fits perfectly with cheeses and cold cuts, like salad dressing, along with mayonnaise or mustard for spreading into sandwich or burger or as a crust in grilled meat or fish. Caviar of black garlic will give a different tone to fingerfood or sushi, dramatically upgrading the appearance of the dish.