Black garlic is a category of aged garlic that has been fermented, giving it a distinct flavour profile, a softer texture, and a darkened colour. Raw garlic bulbs are stored for several weeks at a particular temperature and humidity during the fermentation process. This sluggish fermenting procedure changes the cloves, giving them a savoury, sweet flavour with tamarind and balsamic vinegar undertones that turn them black.
Black garlic gets its unique flavour and dark colour from melanoidins, which are developed as a result of chemical changes that take place during fermentation. Additionally, the procedure lessens the strong flavour and odour of fresh garlic, which helps some people find black garlic more agreeable.
Due to its possible health advantages and rich flavour, which is similar to that of molasses or balsamic reduction, black garlic has become more and more popular in culinary circles. It’s a common gourmet addition to a variety of recipes, such as marinades, salads, sauces, and even desserts. Furthermore, it is acknowledged for its antioxidant content and may include specific bioactive substances that could have favourable impacts on health.
How to Use Black Garlic?
Spread and dip: Mash black garlic and mix it with cream cheese for a flavorful spread or blend it with yogurt for a savory dip.
Meat marinades: Try making a special marinade for meats or tofu by mixing crushed it with soy sauce, olive oil, and herbs.
Stir-fried foods: To add a flavour layer, chop or slice black garlic and add it to stir-fried veggies, rice dishes, or sautéed greens.
Salad dressings: The sweet and savoury flavour of it adds richness to vinaigrettes for salads.
Enhancement of seafood: Add a unique touch to butter-based sauces or glazes by including it to enhance the flavour of seafood meals
Health Benefits of Black Garlic
There are several possible health benefits associated with black garlic, but it’s vital to remember that further studies are required to completely comprehend and validate these benefits. The following are some possible health advantages:
Black Garlic fermentation process may make it higher in antioxidants. Antioxidants aid in the body’s defence against free radicals, which are connected to ageing and many illnesses.
According to some research, it may improve blood circulation and lower cholesterol, which may benefit cardiovascular health. It’s thought that the existence of bioactive substances like S-allyl cysteine plays a part in these outcomes.
Allicin and S-allyl cysteine, two compounds present in it, are believed to have anti-inflammatory qualities. Since inflammation is connected to a number of chronic illnesses, lowering it could improve general health.
Immune system Support:
Garlic, in general, is known for its potential immune-boosting properties. The compounds in black garlic may contribute to supporting the immune system and helping the body defend against infections.
Blood sugar regulation:
According to certain research, black garlic may support blood sugar regulation. For those who already have diabetes or are at risk of getting it, this may be helpful.
There is some evidence to suggest that black garlic may possess anti-cancer qualities. The ability of substances like allicin and S-allyl cysteine to stop the proliferation of cancer cells is being researched.
The traditional usage of garlic has been to support digestive health. Black garlic may support a healthy gut environment because of its milder flavour and possible prebiotic qualities.