What is black garlic and why is it so healthy? Know all its properties

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, stumbled upon the secret. By exposing garlic to wood smoke, he found that after a month not only did it lose almost all of its original odor, but it increase their properties.

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 taste and its amazing antioxidant powergreater than that of white garlic.

The truth is that the commercial patent It is very recent – from 2004 in Japan – and for a few years it has gained great popularity throughout 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 antibiotic, useful for preventing and fighting colds and other infections. Helps maintain good blood pressure levels. Facilitates the liver functioneliminating remains of lipids and harmful cholesterol, which also makes it a good resource against spring asthenia. By facilitating circulation, it also improves Headaches due to insufficient blood supply. 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 to control the intestinal yeast infection and parasites in children.

Read Also: Potato: all the properties and health benefits

To make the most of its medicinal power and start the day with energy, it is recommended consume between one and three cloves a day 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 due to the fact that allicin is transformed into S-allylcysteine, tetrahydrocarbonyls, bioactive alkaloids and flavonoids during maturation.

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

How black garlic is made: 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 mild and constant temperature of 65 to 80 °C and a controlled high humidity.

With the passing of the days the Maillard reactions (chemical reactions produced between proteins and sugars when they are heated) give them reddish tones and later black. 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 ripening.

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

How to use it in the kitchen

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

Read Also: Combining breastfeeding with solid foods prevents allergies

It can be used in all kinds of recipes simple. Here are some ideas from the cook and nutritional adviser María Pilar Ibern, alias “Gavina”:

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

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