1. What is black garlic?

Black garlic is not a special variety, but regular garlic that has been fermented. The final product does not have the usual garlic smell, tastes sweet, and has a texture reminiscent of dried fruit.

2. Where does black come from?

The unusual black color appears without any additives. During the fermentation of sugars and amino acids contained in garlic, melanoidins are formed - substances of a dark brown, almost black color, which color the final product.

3. How is black garlic produced?

Ordinary garlic is kept at a fairly high temperature for one to two months in special rooms. In simple terms, black garlic is old garlic. If you really want to, you can bring it to this state at home, but no one guarantees the final result (that you will get more than just rotten garlic) - it’s better to trust the professionals and buy ready-made ones.

4. Everything new is well forgotten old.

Black garlic is a newfangled product in healthy eating. However, in Korea it has been used for four thousand years. It is also well known in Thailand. In these countries, it is considered a divine gift that brings people health and longevity. Korean entrepreneur Scott Kim gave black garlic a second life. The company he founded, Black Garlik Inc., based in the USA, first imported ready-made black garlic from South Korea, and then established its own industrial production of this product.

5. Where is black garlic popular?

Black garlic is one of the most important seasonings in Asian cuisines. A little over five years ago, black garlic entered the market in the USA, Australia and the European Union, and has already become an integral part of “haute cuisine”. Black garlic is also gaining popularity in Russia.

6. What are the advantages of black garlic over regular garlic?

Firstly, there is no smell - you can safely eat before an important meeting or date. Secondly, it tastes pleasant and sweet, like raisins. Thirdly, it is better absorbed by the body. Fourthly, during the fermentation process its properties as an antioxidant improve 10 times.

7. Beneficial properties of black garlic

In folk medicine it is believed that black garlic

• has a positive effect on the circulatory system: helps fight atherosclerosis, stabilizes blood pressure, stimulates heart function, improves the elasticity of blood vessels;
• improves digestion, restores liver function, helps prevent obesity;
• helps fight diabetes, is a natural sweetener;
• has a beneficial effect on cell division and growth - has a rejuvenating effect;
• Due to the content of a large number of useful substances, it stimulates the body's immune system and relieves fatigue. Like regular garlic, it effectively fights inflammation and colds.

8. How can you eat black garlic?

You can eat black garlic as your heart desires. Possible in its pure form. Can be used as an addition to bread, cheeses and olives. In addition, it can be used as a seasoning: feel free to add it to any dish - no matter meat or fish. Chefs make various sauces from it, and in Europe they make so-called compound butter from it. And black garlic will certainly decorate your table, leaving neither your household nor guests indifferent.

9. Are there any contraindications for eating black garlic?

During the fermentation process, garlic loses its “trick” - the initial components for the formation of allicin, to which it owes its pungent taste and smell, which can cause irritation of the respiratory and digestive systems, as well as the kidneys, in some people. So, apparently, the only contraindication for consuming black garlic is individual intolerance.

10. Are garlic and chocolate incompatible concepts?

Regular garlic may not go well with chocolate, but black garlic is used in making dark chocolate. Black garlic is also added to energy drinks.

Did you know that today's popular black garlic can be obtained at home. Yes, it costs a lot of time to do this, but the result will certainly please you. I use a regular slow cooker to process garlic, periodically heating the vegetable in it.

I use ready-made black garlic in canning and cooking. I will tell you more about the product in this article.

Surely each of you has paid attention to such a product as black garlic, which can be seen among the preserves on store shelves or in popular restaurants. If you have seen such a curiosity, then it is unlikely that many of you know what this plant is.

Black garlic is not grown in this form. Garlic gets its dark shade from fermentation. Working with garlic in this way removes the specific smell and adds sweetness to the taste. Many say that this product bears little resemblance to garlic; most likely it resembles dried fruit.

To obtain a black tint, garlic is kept at high temperatures for several months. The black color is due to the sugar and amino acids contained in the vegetable. Black garlic can be easily obtained at home, but for this you will need much more time and strict conditions.

The most difficult condition is to constantly maintain the garlic at a temperature of about 60 degrees for several months. You will say that this is easy to do with an oven, but you definitely won’t be able to keep it on for 2 months.

Planting garlic and application

Black garlic is a real find in Thailand, and in Korea it has been idolized for 4,000 years and is called God's gift, which gives people health and longevity. Growing garlic is very popular in summer cottages. This plant is planted in autumn and spring.

Most often, garlic is planted in the spring; for this purpose, garlic is used that was not eaten in winter. For a good harvest, you only need a few heads for planting.

To plant garlic you don’t need a lot of free space; in addition, this plant can be planted in the same beds with other crops.

When grown, garlic will repel pests from its neighbors. In most cases the harvest is very good.

Benefits and harm to the body

Currently, black garlic is widely used not only in canning and a variety of dishes, but also in dietary nutrition and medicine. This product contributes well to the functioning of the circulatory system, namely:

• Normalizes blood pressure levels;
• Improves the functioning of the heart muscle;
• Used for the prevention of atherosclerosis, as well as for its treatment;
• Improves the elasticity of blood vessels.

In addition to helping the circulatory system function, black garlic has a beneficial effect on the intestines and digestion in general, helps the liver function and reduces the likelihood of human obesity.

An excellent option would be to use this product as food for people who have diabetes, because this garlic is a sugar substitute of real, natural origin.

Eating black garlic will help the skin regenerate and rejuvenate faster. The microelements contained in the product actively help the immune system in the fight against various diseases.

There are currently no known cases where consumption of this product resulted in harm to health. It is worth mentioning right away that this product is still being studied, and certain studies are being conducted that will allow us to talk about the benefits and harms more broadly.

More details about this product and how to get it in the video:

Proper consumption of food

Every day, using garlic in cooking, few housewives think about how to properly eat this vegetable. Garlic perfectly complements any dishes and gives them a unique aroma. Garlic is also useful for the digestive process; it helps produce more saliva, just like gastric juice.

In fact, to preserve all the beneficial properties of garlic, it is not at all advisable to heat it for a long time. But you can’t say that about black garlic.

Scientists have already proven that processing black garlic not only does not lead to the loss of nutrients, but also increases their concentration in the product.

Canned black garlic is ready for use immediately after opening the jar and is actively used in the preparation of various dishes, especially meat, fish and vegetables.

Around the world, many chefs use this garlic to prepare compound oils and various sauces. The product is used in the production of dark chocolate and energy drinks.

As you understand, it is simply impossible to combine ordinary garlic with chocolate. Black garlic has a large amount of antioxidants, and when garlic sprouts, their concentration only increases.

Black garlic can be used not only as an addition to food or as a seasoning, but also as an independent dish, mainly pickled. Chefs from many countries use this product for amazing dishes. It is worth noting the fact that the use of this plant began much earlier in medicine than in cooking.

In ancient times, black garlic supposedly prolonged life and helped one gain immortality. Getting rid of serious diseases and rejuvenating the whole body was carried out with just such a product.

Black garlic – I’ve been reading a lot about it lately. I became curious - what it is, how it is made and used, what its benefits and harms are. In one of the shops the seller gave me a couple of slices to try... it turned out to be edible :)

I bought a jar of them too. The price of this 100-gram jar in Chongqing in this store was about 7 dollars. We need to check other stores too. I think there are different manufacturers...

Black garlic is a newfangled product in healthy eating. However, in Korea it has been used for four thousand years. He is also well known in Thailand. In these countries, it is considered a divine gift that brings people health and longevity. Korean entrepreneur Scott Kim gave black garlic a second life. The company he founded, Black Garlik Inc., based in the USA, first imported ready-made black garlic from South Korea, and then established its own industrial production of this product.

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 a very faint, mild odor, valued as a health food.

Black garlic is gradually gaining its popularity. Having conquered Japan, Australia, and America, he came to Russia.

What are the advantages of black garlic over regular garlic?

• no pungent odor like fresh garlic
• tastes pleasant and sweet, like raisins
• better absorbed by the body
• during the fermentation process its properties as an antioxidant improve 10 times

Black garlic This is a completely natural product; no chemicals are used in its preparation. And the method of preparing it is also natural - the garlic is kept at high temperatures for 2 months, and due to sugar and amino acids, the garlic turns black.

Can you cook black garlic at home?

The process of preparing (fermenting) garlic is a long process, although not complicated. But, when preparing garlic at home, a constant temperature of 60 degrees must be maintained for 60 days. Not everyone can keep the oven on for 2 months and not cook anything else in it.

Although, if you have the opportunity, the process itself looks like this: put garlic in a container without peeling it or disassembling it into slices, close it tightly with a lid and seal the container with aluminum foil.

Beneficial properties of black garlic

In folk medicine it is believed that black garlic

• has a positive effect on the circulatory system: helps fight atherosclerosis, stabilizes blood pressure, stimulates heart function, improves vascular elasticity
• improves digestion, restores liver function, helps prevent obesity
• helps fight diabetes, is a natural sweetener
• has a beneficial effect on cell division and growth - has a rejuvenating effect
• Due to the content of a large number of useful substances, it stimulates the body’s immune system and relieves fatigue. Like regular garlic, it effectively fights inflammation and colds.

How to use black garlic?

Black garlic is a snack straight from the jar. It is similar to dried fruit and is consumed straight from the package. Black garlic is very easy to use in cooking. With a sweet caramel flavor, a texture like figs or raisins, and a faint hint of garlic, it is added to fish, meat or vegetable dishes. For its beneficial properties it is used in dietary nutrition.

Chefs make various sauces from it, and in Europe they make so-called compound butter from it.

Moreover, it will decorate an elegant table in any home with its unexpected color, will intrigue you and will not leave you indifferent...

According to an ancient legend in Taoist mythology, black garlic is a grant of immortality, and that only the gods can grant this immortality to a person.

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!

1. It does not have a specific, unpleasant and pungent odor.
2. Black garlic also has an unusual taste: it is sweet, and its consistency resembles figs.
3. Garlic is better absorbed by our body.
4. 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.

1. You need to take the garlic, select it without damage.
2. Wrap whole heads tightly in foil, possibly in several layers.
3. Place in a deep plate and place in the oven.
4. 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:

1. Take a head of garlic, peel, wash and dry.
2. Take 500 gr. jar, put garlic in it and pour boiling water, let cool and pour again.
3. Add citric acid, sugar, salt, seasonings (to taste: cloves, bay leaf, dill, peppercorns).
4. Pour boiling water over everything and roll up the jar.

With Chiken

Ingredients:

• 1 chicken;
• black garlic;
• salt;
• spices.

Preparation:

1. Wash the chicken and dry it.
2. Rub the chicken with salt and spices (any to taste).
3. Peel the black garlic and stuff the chicken with it.
4. Fry the chicken in a frying pan until golden brown.
5. Wrap the chicken in foil.
6. 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.
7. 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...