Garlic is a vital seasoning in the realization of our dishes. People generally use white garlic because it is known to everyone.
But have you ever heard of black garlic?
The black garlic is the foundation of the white garlic that after 45 days of fermentation changes taste and color. It must be kept in a temperature ranging from 40 to 70 ° C to modify colour.
Following storage, the flavor gets slightly sweet and almost reminiscent of balsamic vinegar.
You can Attempt to prepare yourself , however this Process demands a lot of foresight and an adequate environment concerning ambient warmth.
It is thus probably easier to obtain them in specialized grocery stores or other stores.
It is therefore probably easier to obtain them in specialized grocery stores or other stores.
The Origin of Black Garlic
It comes from Asia. For centuries it has been regarded as a delicacy in China, Korea and Japan, and it is gradually entering Europe and the United States through food markets.
Here are some dressed in black garlic among so many others
1- An excellent source of protein
It is full of protein. A easy clove of black garlic contains as much protein as an whole head of white garlic. The fermentation process increases the protein content making it an excellent food for athletes.
2-Effective against bad breath
We have all Understood that, hands that smell Bad after cutting garlic and if we eat a little too much the day before, Our entire body feels for at least 24 hours. A real nightmare. But rest assured, this isn’t the case with black garlic. Indeed, the flavor is extremely less powerful and in reality, doesn’t stay inlaid in skin.
3- A boost for the body
Like white garlic, black garlic is Famous For owning anti-inflammatory properties, boosting the immune system and encouraging good digestion. Garlic is also very great for blood circulation, moreover, it has a higher content of vitamin C and other wholesome enzymes.
Black garlic includes what we love in garlic and a whole lot more.
