Where does black garlic come from?

About him origin of black garlic many things have been said. A widespread version is that it was discovered almost by accident, when a Japanese researcher, while looking for a way to make garlic more digestible, found the secret. By exposing garlic to wood smoke, he realized that after a month it not only lost almost all of its original smell, but their properties increase.

It is also said that the technique existed as traditional preservation method in Asia and that its recovery has allowed us to rediscover both its good flavor and its surprising antioxidant powergreater than that of white garlic.

The truth is that the commercial patent It is very recent – ​​from 2004 in Japan – and in recent years it has gained great popularity around the world. Today it is already made in Spain in areas that traditionally produce garlic, such as Las Pedroñeras, in Cuenca.

Black garlic also has the advantage that It does not leave bad breath, does not repeat or cause digestive discomfort..

The properties and benefits of black garlic for health

Black garlic is especially rich in phenolic compounds such as S-allylcysteine ​​or S-allyl-mercaptocysteine, antioxidant action. It also provides vitamin C and other high-value antioxidant substances such as flavonoids. All this gives it multiple properties.

• Its antioxidant richness makes it a good immune stimulant.
• Like the usual garlic, it is a great natural antibioticuseful for preventing and fighting colds and other infections.
• Helps maintain good blood pressure levels.
• Facilitates the liver functioneliminating traces of lipids and harmful cholesterol, which also makes it a good resource for spring asthenia.
• By facilitating circulation it also improves headaches due to insufficient blood flow.
• It is considered a good natural energizer
• It can be a great ally against rheumatism, gout, arthritis and processes that cause muscle pain.
• Stimulates the intestinal transit.
• Being antiparasitic, it helps control intestinal candidiasis and parasites in children.

To take full advantage of its medicinal power and start the day with energy, it is recommended consume between one and three cloves daily before breakfast. But it can also be used in numerous recipes, to which it will give an original and delicious touch.

5 times more antioxidant phenols than white garlic

What differentiates black garlic from white, beyond its texture and flavor, is its greater antioxidant richness. This is because during maturation allicin is transformed into S-allylcysteine, tetrahydrocarbonyls, bioactive alkaloids and flavonoids.

Antioxidants are not only more abundant – it has 5 times more polyphenols, compounds considered anti-cancer – but double the ability of fresh garlic to trap free radicals, agents that can damage cells.

How to make black garlic: a very careful process

Black garlic takes several weeks to develop its qualities. For them, the garlic bulbs are left to ferment with the skin at a gentle and constant temperature of 65 to 80 °C and controlled high humidity.

With the passing of the days Maillard reactions (chemical reactions produced between proteins and sugars when they are heated) giving them reddish and then black tones. According to a study published in the journal Moleculeswhich reviews the properties of black garlic and its antioxidant capacity, the level of antioxidants in black garlic reaches its peak at 21 days of maturation.

The preparation of black garlic is a totally natural process. No additives or preservatives are added, as garlic maintains its properties.

How to use it in the kitchen

Infinite are the possibilities to enjoy the benefits of black garlic in cookingbut the best way to optimize its flavor and properties is raw.

Can be used in all types of recipes simple. Here are some ideas from chef and nutritional advisor María Pilar Ibern, alias «Gavina»:

• Add it rolled when serving a vegetable stir-fry with mushrooms and turmeric or rice.
• Season seitan, tofu or tempeh with it. It gives them a surprising touch as worthy as that of the black truffle.
• Use it to make your aioli. It is exquisite and does not leave bad breath.
• Saute it in an asparagus scramble.
• Combine it with boiled rice seasoned with Gomasio.
• Laminate it over a leek quiche or vichyssoise. It decorates and contrasts deliciously with the leek.

Black garlic is, in short, such an adaptable ingredient that once you try it will awaken the creative capacity that we all carry inside.

Recipes with black garlic

Black Garlic Rice Casserole

Baked quinoa with vegetables, tempeh and black garlic

Pim Pam Pizza!