Black garlic has reached great levels of popularity in recent years, both as an element of avant-garde cuisine and as a food that has several health benefits, but what is black garlic and where does it come from?
Origin of black garlic
Black garlic is ordinary garlic that has undergone a natural maturation or fermentation process . It was discovered in Japan by chance, when a scientist was trying to discover a way to reduce the smell of white garlic. To do this, he subjected the garlic to a fermentation process at controlled temperature and humidity. The result was garlic that, in addition to having lost its smell, had notably accentuated its properties. Black garlic contains almost ten times more trace elements, amino acids and vitamins than the original. The characteristic black color from which it receives its name is due to the transformation that the amino acids and sugars undergo due to the high temperatures of the fermentation process.
What is black garlic like?
Although the external appearance is similar to that of white garlic, black garlic is differentiated, in addition to its color, by a very peculiar aroma and flavor. Its flavor has sweet notes and, for some, is similar to that of certain candied fruits. The texture becomes softer, and can be compared to that of raisins. The most curious characteristic of this variant of white garlic is that, unlike it, it does not emanate an odor and does not cause bad breath when eaten.
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Properties of black garlic
The benefits provided by the consumption of this food are in the same line as those of white garlic, which is in itself very healthy, but increased due to the transformation of its nutrients caused by fermentation. It is a rich source of natural antioxidants, improves the immune system and provides a large amount of energy. It helps accelerate metabolism and improve blood circulation, in addition to eliminating many of the parasites that cause intestinal discomfort.
