Black garlic
The origins of
black garlic can be traced back to Asia. Japan and Korea have a long-established
tradition of using it and praise it as having various medicinal properties.
Black garlic is used both for culinary and health purposes and has acquired
popularity in other parts of the globe as well. Due to its unique taste, black
garlic is often used by restaurants in the preparation of exquisite dishes.
Black garlic is
produced through the ageing process regular garlic (Allium sativum). It is carried out in a
controlled environment of 65–80 degrees Celsius and 70–80% humidity. This
process is quite lengthy and, depending on the chosen technology and recipe, it
can take up to 3 months. The characteristic colour of black garlic is obtained
through the Maillard reaction (a reaction between amino acids and carbohydrates
during heating). Black garlic is a 100% natural product, without any additives
or dyes.
It has a soft, jelly-like
consistency without the typical garlic odour. Its taste contains notes of
balsamic vinegar, port wine and a tinge of molasses, tamarind and soy sauce, with
a concentrated, sweet aftertaste.
Black garlic is usually added to
dishes in order to highlight unique flavours. It pairs well with rice and
sauces for chicken, fish or pork. It can be mixed with cream cheese, added to
sour cream or potato mash, and used in herb-seasoned butter or baked goods.
Black garlic also goes well with sun-dried tomatoes, goat cheese, rosemary,
thyme, oregano and olives, and complements chocolate and honey exceptionally.
Black garlic is a universal product with a unique taste: it is said to have an
umami flavour for good reason.
Black garlic is also a health food, due to
its high antioxidant content. It has been proven to contain twice as many
antioxidants as regular garlic. Antioxidants protect the body from illnesses
and delay ageing processes. Thanks to the efficient qualities and high antioxidant
content of black garlic, it fights free radicals and is perfect for preventing
chronic diseases. The so-called free radicals contribute to heart disease,
Alzheimer's, poor blood circulation, rheumatoid arthritis, and other chronic
conditions. One of the
compounds present in garlic, S-allyl-L-cysteine, which is derived from amino
acids and cysteine, can lower cholesterol levels and strengthen the immune
system.
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