All about black garlic

Black garlic is obtained by subjecting fresh garlic to a natural maturation process which, in order to obtain it, is placed in a fermentation cabinet and subjected to specific temperatures and humidity.

The process is slow, without any additives. This procedure gives the garlic the flavour, texture and colour that it represents, giving it a mild, liquorice and prune flavour that does not repeat itself and leave bad breath.

In addition to the tenfold increase in the properties of common garlic, black garlic has many other properties. It is a totally natural and above all delicious way to reinforce our immune system by strengthening our defences.

Properties of black garlic

The benefits of consuming black garlic are many, as of the 20 amino acids found in nature, it contains 18, of which 8 are essential for our daily diet.

It has a high zinc content and contains “a-allyl-l-cysteine” which is good for depression, cleanses the blood, removes cholesterol and lipids.

It also contains antibacterial and antiseptic properties. With 5 times more allicin than normal garlic, it is a great support in the fight against free radicals, has antitrambolic effects, cleanses the arteries and prevents diabetes.

Why include black garlic in your daily routine?

Its high antioxidant content makes it a good immune stimulant.
Like regular garlic, it is a great natural antibiotic, useful for preventing and fighting colds and other infections.
Helps maintain healthy blood pressure.
Stimulates intestinal activity.
It facilitates liver function by eliminating fatty deposits and bad cholesterol, which also makes it a good remedy for spring asthenia.
As it promotes blood circulation, it also improves headaches due to insufficient blood flow.
As an anti-parasitic, it helps to control intestinal candidiasis and parasites in children.
It is considered a good natural energy provider, so it is ideal to consume in the morning or at lunchtime.
It can be a great ally for rheumatism, gout, arthritis and processes associated with muscle pain.

How to use black garlic in the kitchen

Thanks to the controlled maturation process it undergoes, it is less repetitive and has a smoother texture than regular garlic. For this reason, black garlic can even be used as a spread and prepared as a base for toast with various ingredients.

It can also be added to more traditional recipes as a substitute for white garlic. There are countless ways to get the benefits of black garlic in the kitchen and it can be used in all kinds of simple recipes

Add it in slices when making a vegetable stir-fry with mushrooms and turmeric or a rice dish.
Season seitan, tofu or tempeh. You will give it a surprising touch similar to the black truffle.
Use it to make your usual aioli. It has an exquisite taste and the great advantage that it does not leave bad breath.
Fry it in a pan with scrambled asparagus.
Combine with the cooked and sesame-seasoned rice.
Include it in a leek vichyssoise

In short, black garlic is such an adaptable, tasty and versatile ingredient that, once you try it and enjoy it, it awakens the culinary creativity of any of us.