Black garlic has a mild and sweet taste between liquorice and chocolate, very umami and it is also very healthy (according to Food Chemitry it has even more properties than conventional garlic). Its components include vitamins B1, B2, B3 and C, as well as minerals such as iodine, potassium and phosphorus. Black garlic is particularly rich in phenolic compounds, which makes it a great antioxidant.
In addition, black garlic strengthens our immune system and prevents heart -Circulatory diseases and regulates our nervous system.
Black garlic is not a new variety of garlic
Black Garlic is the result of heating conventional garlic at 70℃ for 30-40 days and then ventilating process for another 30 days. During this process, the garlic changes color and acquires its unique properties.
Until a few years ago, it was imported from Japan and was therefore heavy to get. However, this changed when production started in Spain, which historically has been a large producer of quality garlic. This has resulted in black garlic becoming a better known product and being increasingly used by Spanish families.
Okay, black garlic is very healthy, but how do I eat it?
It’s very simple, you can use it as a substitute for white garlic in any use recipe. Use the same amount you would use for white garlic: in sofritos, sauces, alioli, hummus, risottos, pasta, etc.