Introduction
Black garlic has emerged as a popular food in recent times, attracted by its healthful qualities and exceptional flavor. Through a fermentation process, common garlic is transformed into a unique delicacy that offers a different culinary experience.
What is black garlic?
Black garlic is the result of a fermentation process of common garlic at high temperatures and in high humidity conditions for an extended period, which can range from 30 to 90 days. This process does not involve the addition of external organisms, but rather it is the garlic’s own characteristics that, under controlled conditions, are transformed to create this unique delicacy.
The elaboration process
During fermentation, garlic undergoes biochemical changes that result in a deep black color, a soft, rubbery texture, and a sweet flavor, often compared to that of molasses or licorice. These changes are due to a complex series of chemical reactions that occur when food is heated, known as the Maillard reaction. In addition, black garlic loses the strong smell and pungent flavor characteristic of fresh garlic, which makes it more palatable to many people.
Nutritional differences and health benefits
Aside from changes in flavor and texture, black garlic also offers significant nutritional differences. Unlike regular garlic, black garlic contains higher levels of antioxidants, which are essential for fighting oxidative stress and reducing the risk of chronic diseases such as heart disease and cancer. In addition, the concentration of bioactive compounds such as S-allyl-cysteine ​​offers several health benefits, including anti-inflammatory, immunomodulatory and cardioprotective effects.
Culinary uses
In cooking, black garlic is used in very different ways than fresh garlic, thanks to its sweet and umami flavor. From garnishes for salads and marinades to desserts and main courses, its versatility makes it a prized ingredient in contemporary gastronomy, valued as much for its flavor as for its health benefits.
Black garlic is a fermented variant of common garlic that offers a unique sensory experience and several health benefits. Its preparation process transforms both its flavor and texture as well as its nutritional properties, making it a fascinating and healthy ingredient in the modern kitchen.
