Black garlic is becoming more and more popular among the culinary raritieswhich intrigues not only with its taste, but also with properties. Interestingly, it has been known for a long time, but it is now that he is experiencing again. How does it arise and what benefits does it bring with it?
Black garlic is an ingredient that combines a unique taste, aroma, as well as health benefits. It is formed from fresh garlic due to storage for about a month at increased temperature and humidity. This process is similar to caramelization and is called the maillard reaction. Garlic after aging for several weeks in specially prepared chambers gains not only a new color, but also properties.
Black garlic gains, among others, active ingredients better absorbed by the body. In addition The taste and smell are softened And they take on sweet notes reminiscent of dried fruit, caramel or balsamic vinegar.
Its main ingredient is S-allililocysteine, which contains a high antioxidant content. In addition, it has numerous amino acids considered basic. The content of flavonoids and phenolic acids in garlic also increases in the fermentation of garlic. Thanks to its composition, black garlic has an extremely beneficial effect on the body.
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Black garlic as a result of the fermentation process gains many valuable properties, among which it is mentioned Anti -inflammatory, antiallergic and antioxidant effects. Through the presence of antioxidants, it acts on free radicals that are responsible for aging and cell protection.
In addition, it supports heart and cardiovascular health. It affects, among others, and also regulates blood pressure, reducing the risk of some diseases. Interestingly, black garlic is also A valuable component of the diet in the context of better metabolism and concern for a good intestinal microflora.
It is also worth reaching for it in the context strengthening your immunitybecause it supports the body, among others, in inflammation and infections. Black garlic is also a valuable source of many minerals, such as magnesium, calcium, zinc, sulfur or iron. Its composition also has a positive effect on hair, nails and skin.
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Due to the fact that black garlic is subjected to the fermentation process, loses its characteristic, quite sharp aftertaste. Instead, sodki and a delicate taste, which works for many dishes, including desserts. It can be consumed directly or after treatment.
Works great for all soups, sauces and dips. It will also add a special taste to meat marinades, salads, vegetable pastes or seafood dishes. Its versatility makes it suitable for any kitchen, That’s why it’s worth giving him a chance.
