The discovery of black garlic could pass as a very lucky fluke. The most popular version is that it was discovered when a Japanese researcher was looking for a way to make garlic more digestible. Instead, he found the secret. Do you know the great properties of black garlic?
But then, what is black garlic? In short, it is a purple garlic that has undergone a fermentation process by which it obtains the color black. With this, not only loses its original intense flavor, but also increases its properties.
The legend cannot be verified, but it is true that these types of bulbs have traditionally been used on the Asian continent. Thanks to the recovery of these traditions, we now know more about its properties. Furthermore, it has become ‘must have‘ or the must-have product in the pantry of those who take care of their health.
The properties of black garlic
Tasting a black garlic clove is nothing like a white one. While the latter is extremely intense, the former has a sweet and mild flavor that could easily fall into the category umami. It has various benefits that help keep us healthy and strong.
5 times more phenols than white garlic
Among the main benefits of garlic, we have that it is a rich source of antioxidants. The main difference between black and white garlic is that during ripening, allicin is transformed into phenolic compounds such as S-allyl-cysteine or S-allyl-mercaptocysteine, which protect against cardiovascular diseases and some types of cancer.
also treasures more than 100 phytochemical compounds among which are bioactive flavonoids and alkaloids, which act to reduce inflammation and also have high antioxidant power. Thanks to this, improves the immune system and provides a large amount of energy
Because black garlic is extremely rich in antioxidants, it helps regulate blood pressure, lowers the so-called bad LDL cholesterol and helps strengthen the immune system.
But antioxidants is not the only thing that this type of garlic offers us. In the fermentation process, it enhances its polyphenol compounds, which are considered anticancer. Black garlic also contains minerals such as phosphorus and sulfur, which have positive effects on the nervous system and they are good for combating anxiety and depression.
How is black garlic made?
It takes several weeks for the bulbs to turn from white to black, enhancing their properties in the process. For it, they are left to ferment at a constant temperature ranging from 65° to 80° Cin addition to high controlled humidity.
This gives way to Millard reactions, which are chemical reactions produced between proteins and sugars thanks to heat. It is precisely this process that first gives the bulbs a reddish color, and then they turn darker until they turn black. According to research, black garlic reaches its highest point of antioxidants, after 21 days of maturation.
It should not be thought that by fermentation or maturation it refers to adding chemical substances. On the contrary, this is a completely natural process in which the only factors that change are temperature and humidity.
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