From the outside it looks like an old onion, but inside the segments are black. Let's be honest, the view is not very presentable. But there are so many advantages compared to white garlic!
- It does not have a specific, unpleasant and pungent odor.
- Black garlic also has an unusual taste: it is sweet, and its consistency resembles figs.
- Garlic is better absorbed by our body.
- After fermentation, the antioxidant content in the product doubles!
From the video you will learn why black garlic is 20 times healthier than white garlic:
Photo
Below you will see this black vegetable:
Why is the vegetable this color?
Where this strange color came from is quite understandable. In order for the vegetable to become this color, it is aged in special conditions from 1 month to six months. High temperature, as well as sugars and amino acids contained in this product, during synthesis produce a substance - melanoidin. It is this that colors the garlic in an unusual color.
Where to buy?
Due to its usefulness, the prices for this product are not cheap, but you cannot skimp on your health. In Moscow and St. Petersburg, black garlic is sold in hypermarkets and wholesale. The 2018 retail price is from 250 to 300 rubles per 100 grams or individually, and wholesale from 1000 to 1500 rubles per kilogram. You can see it on store shelves, and also purchase it in online stores, for example, ECO BIO market.
Reference. Black garlic has been known to mankind for a very long time. It was consumed as food in Thailand 4,000 years ago. Archaeologists have found garlic in the tombs of Ancient Egypt. In the East, garlic is revered as a vegetable that gives health and longevity. A company from South Korea gave a new impetus to the popularization of this product. She began exporting black garlic to the USA.
What are the health benefits and harms?
Black garlic is an absolutely natural product without dyes, preservatives or other chemicals. What is this vegetable used for? Garlic is recommended as a medicinal product and for dietary nutrition (you can learn about the benefits and harms of white garlic, for which diseases it should be taken and for which it should not be taken, as well as look at the healthiest recipes using it, and from there you will learn about the advantages and disadvantages Chinese vegetable and what precautions should be taken when consuming it).
Positively affects the human circulatory system and digestive organs:
- normalizes blood pressure;
- strengthens blood vessels;
- improves heart rhythm;
- prevention of atherosclerosis;
- helps in the fight against excess weight;
- improves liver function;
- activates metabolic processes.
Black garlic stimulates our immune system, and just like regular garlic, resists inflammatory processes. Due to its high antioxidant content, it slows down aging by helping cells stay healthy. Garlic was one of the most favorite dishes of the ancient Greek goddess Aphrodite; by eating garlic she remained young and beautiful.
There are no contraindications, except for individual intolerance. Excessive consumption is not recommended by doctors, like any other product.
Important! With excessive consumption, the digestive organs are primarily affected. Garlic juice irritates the mucous membrane of the organs. Therefore, it is not recommended to eat garlic for people with gastrointestinal diseases.
This “miracle” vegetable has a calorie content per 100 grams of only 149 kcal, of which per g:
The product contains vitamins, microelements, macroelements, and amino acids. Here is a list of just some of them:
- iron;
- selenium;
- manganese;
- zinc;
- beta carotene;
- lutein;
- B vitamins;
- vitamin C;
- vitamin K;
- arginine;
- tryptophan;
- potassium;
- phosphorus;
- calcium;
- magnesium.
Recipe to cook at home
This “colored” vegetable can be prepared at home, but it will cause a lot of trouble. Let's look at how you can make it at home.
- You need to take the garlic, select it without damage.
- Wrap whole heads tightly in foil, possibly in several layers.
- Place in a deep plate and place in the oven.
- Turn on the oven.
If you are willing to keep your oven on at 60 degrees for about two months, you can enjoy your homemade black garlic.
How to eat?
This product can be eaten without additional processing. Peel and eat like dried fruits. Can be combined with cheeses or bread. Cooks use it in crushed form as a seasoning for fish, mushroom and meat dishes. Black garlic can be used to make sauces and butter.
Black garlic oil or a compound oil containing it are widely used for cooking:
- rice;
- vegetables;
- beans
The oil is suitable for pizza and sandwiches.
You can prepare simple dishes at home using garlic.
Pickled vegetable
Ingredients:
- garlic;
- water;
- 2-3 tsp. citric acid;
- sugar;
- salt;
- seasonings
Preparation:
- Take a head of garlic, peel, wash and dry.
- Take 500 gr. jar, put garlic in it and pour boiling water, let cool and pour again.
- Add citric acid, sugar, salt, seasonings (to taste: cloves, bay leaf, dill, peppercorns).
- Pour boiling water over everything and roll up the jar.
With Chiken
Ingredients:
- 1 chicken;
- black garlic;
- salt;
- spices.
Preparation:
- Wash the chicken and dry it.
- Rub the chicken with salt and spices (any to taste).
- Peel the black garlic and stuff the chicken with it.
- Fry the chicken in a frying pan until golden brown.
- Wrap the chicken in foil.
- Place the chicken on a deep baking sheet with a wire rack underneath to raise it above the baking sheet. Pour half a cup of water onto a baking sheet.
- Simmer the chicken in the oven at about 160 degrees for an hour.
Black garlic is even used to make chocolate!
We hope that after reading the article, you received answers to all your questions. Surprise your family and friends!
If you find an error, please highlight a piece of text and click Ctrl+Enter.
So what is black garlic?
Black Garlic is a 100% natural product! It is made from ordinary garlic subjected to special heat treatment for 2 months.
Fermented black garlic has many of the properties of fresh garlic, does not have a pungent odor, and is better absorbed by the body. After undergoing fermentation, black garlic exhibits 10 times greater activity as an antioxidant, the amount of fructose in it increases 7 times, and the properties of a natural antibiotic are preserved.
Due to its complex structure and richness in useful substances, it is an important product that stimulates the body's immune system.
Effectively helps fight inflammatory processes, colds, is well accepted by the body, helps eliminate vascular atherosclerosis, stabilize blood pressure, and preserve youthful energy. Stimulates the functioning of the heart and blood vessels. It has a hypotensive and cardioprotective effect, increases immune defense, has a beneficial effect on cell growth and division, causing a rejuvenating effect.
Black garlic is great for preparing meat and fish dishes and is especially valued in dietary nutrition. Its unique taste and healing properties are actively used by the world's leading chefs.
Additional Information:
Black garlic does not taste pungent, rather sweetish, somewhat reminiscent of balsamic vinegar. It smells just like roasted or grilled regular garlic, but the smell is much more intense. Koreans believe that regularly adding this spice to food will provide an antitumor effect and prolong life. In addition, if you replace fresh garlic, black breath will remain fresh.
Black garlic is not a separate species; its color is the result of many days of fermentation, during which melanoidin is produced, a substance that is responsible for changing the color and consistency of garlic cloves.
It is obtained through special fermentation:The product is stored in a room with high temperature for a month. And you will be surprised to know that the unique color, taste and texture of this product is obtained without any additives!. Garlic naturally turns black, and its sugar and amino acid content contribute to this. During fermentation, these elements produce dark-colored melanoidin, the substance that is responsible for the black color of garlic. It is a 100% natural, healthy product: sweet like caramel or molasses, with a texture like raisins or figs, with a very subtle hint of sweet garlic and no smell at all, valued as a health food. It can be taken at any time of the day!
Black garlic at home
I think many housewives were wondering, is it possible to make black garlic at home? Of course you can, and it's not particularly difficult or time-consuming. At the bottom of the container you need to place unpeeled heads of garlic - as much as will fit. This container should then be tightly packed in aluminum foil. It will protect the garlic from the penetration of unwanted bacteria during fermentation and will not allow the aroma that is formed during this fermentation to evaporate. Place the container in the oven, preheated to 60 degrees. And that’s all, now all that remains is to wait, unfortunately, up to 40 days. And?... Unfortunately, all this time it is not possible to use the oven...
Black garlic– an unusual product that is successfully conquering the world. The technology for making this unusual vegetable has been known for a long time. For the first time, such garlic appeared on the table of residents of Thailand and Korea; by the way, to this day this product occupies an important position there. Black garlic was created by Scott Kim, but after that the plant went through many different improvements. Today, this unusual vegetable occupies a leading position in the arsenal of famous chefs and housewives.
Interestingly, black garlic is obtained quite naturally through the fermentation process. Considering this, we can say that this vegetable is a completely natural product. The black version differs from the usual garlic for many in its sweet taste, which is compared to caramel. The texture of the vegetable is somewhat similar to raisins or figs (see photo).
Beneficial features
Black garlic has many of the properties of the regular version, but it also has no pungent odor or taste, which allows the body to absorb this product much better. After fermentation, the vegetable increases the amount of antioxidants and fructose, as well as it retains the property of a natural antibiotic. The rich composition of the product allows you to stimulate and strengthen the immune system.
Thanks to regular consumption of black garlic, you can get rid of inflammatory processes and colds. In addition, the vegetable helps eliminate atherosclerosis and stabilize blood pressure. Black garlic has a hypotensive and cardioprotective effect on the body. In addition, the vegetable promotes cell division and growth, which helps achieve a rejuvenating effect.
Use in cooking
Thanks to the unusual taste and universal properties of black garlic, this vegetable can be used as a separate original snack. This product goes well with olives, sun-dried tomatoes, cheese, bread and other products. In addition, black garlic can be used as an ingredient for fish and vegetable dishes. Also, an unusual and beautiful vegetable can be a wonderful decoration for various dishes.
Benefits of black garlic and treatment
The benefits of black garlic have been known for quite some time. Regular consumption of this vegetable as a natural antibiotic has been proven to help increase life expectancy. It has been observed that black garlic has the ability to stimulate the cardiovascular system. Some scientists believe that this vegetable can be used as an anticancer agent.
Harm of black garlic and contraindications
Black garlic can be harmful to people with individual intolerance to the product. Since research into the effects of this vegetable has not yet been completed, other contraindications may be identified.
Many people disagree about the qualities of black garlic. But they agree on one thing for sure - its taste is almost impossible to describe, and the culinary possibilities are endless. This variety has become a fashionable ingredient for high-end chefs and cooking shows. Garlic product can be prepared at home, but it is not so easy.
Peculiarities
Black garlic is not as well known as its white counterpart, but is increasingly gaining widespread popularity due to its beneficial qualities. It is especially famous among gastronomic circles and in the field of alternative medicine.
Garlic was introduced to the food market quite recently, about five years ago by the Koreans, from whom it got its name. In addition, this variety is also known in North America. This unusual color was formed due to fermentation under strictly controlled heat and humidity.
Benefits and effects on the body
Black garlic has a large list of beneficial properties that have a positive effect on the human body. This has been repeatedly proven by scientific research in the field of medical analysis. The product contains the following useful components:
- a large amount of antioxidants;
- calcium and protein;
- phosphorus;
- S-allyl cysteine (SAC), which is one of the most powerful antioxidants.
Black garlic reduces fat cells by forming new proteins. It protects cells from hydrogen peroxide, reactive oxygen species that can cause tissue damage.
In addition, it has the following useful qualities:
- reduces the inflammatory process;
- reduces the amount of proteins that connect cells and create blood clots, causing inflammation and damage to the cellular structure;
- has antibacterial properties;
- reduces the production of nitric oxide, which is the main initiator of all kinds of inflammation;
- reduces blood clotting;
- reduces the manifestation of allergic reactions;
- increases the normal functioning of the liver, reducing its fatty degeneration to its optimal size;
- fights obesity;
- protects brain cells, having strong antitumor properties;
- controls blood sugar levels.
Garlic is often used in culinary recipes and folk medicine. It has an effective effect on the human body and internal organs:
- normalizes blood pressure;
- restores the working condition of the heart;
- has preventive and therapeutic effects on the manifestation of atherosclerosis;
- improves the condition of blood vessels.
Since the qualities of black garlic help restore cellular structure, their rejuvenation occurs. And the vitamins and beneficial elements included in the product strengthen the immune qualities of the human body and help resist various infections. Black garlic has also been found to have antioxidant properties similar to its fresh counterpart. They protect cells from disease and slow down the aging process. Fight free radicals that damage cells, leading to heart disease, dementia, circulatory problems, rheumatoid arthritis and other chronic diseases.
Various cell testing methods have been conducted to analyze the specific anti-cancer abilities of black garlic. When studying this issue, scientists came to the conclusion that the product successfully fights cancer cells, prevents their division and reproduction.
Contraindications and harm
There were no known major side effects. There is a small toxic dose, but white garlic contains the same amount.
There are no restrictions on the use of this variety for food. However, it is worth observing the dosage when consuming. This applies to people with the following diseases:
- disruptions in the digestive system and stomach;
- gastritis;
- ulcer of any manifestation;
- haemorrhoids.
Despite the fact that it does not have sharp qualities, it is still capable of irritating the mucous membrane. Also, many doctors do not recommend getting carried away with black garlic on the eve of medical interventions. The fact is that the product helps thin the blood, and when a drug that has a similar effect is administered, the consequences can be unpredictable.
How to cook?
Black garlic can be prepared at home; no restrictions or hard-to-find ingredients are required.
First you need to choose a solid material. The garlic must be fresh. It is preferable to opt for white or red varieties. Heads must be selected with a large volume and round shape. Each piece must be checked for dents and rot. The heads must be perfectly clean and undamaged. The process of making black garlic itself is easy and does not take much time if everything has been prepared correctly.
- First you need to place some whole garlic bulbs in a bowl. There is no need to remove the husks from them. Make sure the container is deep enough to hold all the necessary material.
- Inspect the garlic again. Found low-quality heads do not have to be thrown away; they can be added to borscht or pilaf, but black garlic cannot be cooked from them.
- Wash and clean the product. In this case, it is advisable to use clean water - every detail is important in this matter.
- After washing, place the garlic in a cool, dry place for about 6 hours until completely dry. Do not attempt to start fermentation while the product is wet.
- After drying, check it for cleanliness. If there are still traces of contamination on it, the cleaning process is repeated again until the garlic is completely clean.
- Next, prepare the oven to roast the garlic.
- A rice cooker, stovetop, fermenting box or steamer are also used for this purpose. Such methods are the fastest and most effective; they will allow you to obtain a higher quality product for consumption. Wrap all the garlic in foil and place in a bowl.
- Set the oven temperature to +122-140 degrees. Place the bowl of garlic in the oven. Set the humidity to 60-80% and bake for 10 hours.
- After the first 10 hours, change the field settings to +160 degrees, and change the humidity to 90%, and continue baking the black garlic for 30 hours. After this time, the process will be completed.
When you're done cooking the garlic, place it on a tray and let it dry for another two weeks in a cool, dark place. If the area is outdoors, make sure it is completely covered and free of moisture. Place the product in a plastic bag and store it in the refrigerator, never letting it get too cold, otherwise it will turn into a black mass.
On the shelves of grocery stores where canned goods are presented, as well as in catering establishments, many people noticed the presence of such a product as black garlic. I immediately wanted to know more about what it is and how it is grown. And then a real surprise came: it turns out that this product is not grown in this form, but is obtained from ordinary garlic.
That unusual garlic that attracts attention does not grow in the garden beds in this form. It is obtained from any common variety fermentation method. This product not only lacks the usual bright smell, but also has a sweet taste. In general, it looks more like dried fruit than garlic.
In order for the product to acquire an unusual appearance, it is kept at high temperatures for a couple of months. The sugar and amino acids it contains contribute to the appearance of its characteristic black color.
You can get it yourself, but this will require a lot of time and compliance with certain conditions. The most problematic of them is that throughout two months it is necessary to maintain a constant temperature equal to 60 degrees.
The oven provides this opportunity, but it is unlikely that anyone will be able to keep it constantly on for two months.
It was effectively used in Korea four thousand years ago. It was also given due attention in Thailand. He was given the title of a real gift from God, whose calling is bring people health and longevity.
It's very easy to grow in your own garden. It can be planted in spring, but also in autumn. Although summer residents do this mainly in the spring, using for these purposes material that was not used during the winter. To provide yourself with a harvest, you need to plant only a few heads.
Little space is needed for this; besides, for planting garlic, you can use beds occupied by other compatible crops. As it grows, it will help fight pests, and by mid-summer you can harvest a good harvest of your own garlic.
The benefits and harms of black garlic for the body
Now it is already very widely used not only in cooking, but also in dietary nutrition and alternative medicine. The product provides beneficial effect on the circulatory system, in particular:
- helps normalize blood pressure;
- stabilizes heart function;
- helps in the prevention and treatment of atherosclerosis;
- increases the elasticity of blood vessels.
It also has a beneficial effect on digestive processes, helps prevent obesity, and stabilizes liver function. The use of this product by people with diabetes mellitus has a very good effect. This is explained by the fact that it is a real sugar substitute of natural origin.
Consumption promotes rapid cell regeneration, which ensures skin rejuvenation and a tonic effect.
Vitamins and microelements improve the body’s immunity, but also help it fight inflammation and infections.
As for the harm that a vegetable can cause to the body, such cases have not yet been observed. The exception is those people who suffer individual intolerance this product. It is also worth noting that some research is still underway in this direction and not all properties have yet been fully studied.
How to properly eat garlic?
In everyday life, we rarely think about this question. But housewives constantly add garlic to their culinary masterpieces, not only for the sake of taste, but also to add aroma. Helps activate the secretion of saliva and gastric juice, which has a beneficial effect on the digestive process.
In general, in order for the vegetable to retain its beneficial properties, it is not recommended to subject it to prolonged heat treatment. The same cannot be said about black garlic. As scientific research has established, this product not only retains all the beneficial substances, but also increases their quantity.
The dish is completely ready to eat as soon as you open the jar. You can also use it in cooking. It will go perfectly with meat, fish or vegetable dishes.
Pickled black garlic - completely ready to eat It may seem strange to many, but all over the world cooks use for making sauces or compound butters. It is added to energy drinks and used in the production of dark chocolate. By the way, regular garlic and chocolate are generally incompatible.
Contains natural antioxidants. If it germinates, the amount of these substances increases significantly. Therefore, you should not throw away the sprouted product.
Used not only as an addition or seasoning, but also as a separate dish(for example, pickled). It is successfully used by chefs not only in our country, but also far abroad. By the way, this product found use for medical purposes much earlier than in cooking. With its help, they hoped to achieve immortality, prolong life, rejuvenate themselves and get rid of serious illnesses.
There are no special restrictions on the amount of garlic consumed, but people suffering from peptic ulcers, gastritis, and hemorrhoids are not recommended to overdo it.
Black garlic is an exception in this regard, since it is devoid of natural pungency, which causes irritation of the mucous membrane.
As you can see, the vegetable has a lot of beneficial properties and does not harm our body at all. Of course, it is very difficult to make this product at home. But you can always grow regular garlic on your plot, which has the same properties and set of vitamins as its ready-made counterpart. The taste will be significantly different, and you can’t really call it a delicacy, but you can eat it at any time. And it is available anywhere at any time of the year.
