Black garlic has been consumed in South Korea, Japan, and Thailand for centuries.
Black garlic is made by fermenting fresh garlic at a high temperature (60–90°C) under high humidity (80–90%). The process turns garlic cloves dark, gives them a sweet taste, and alters the consistency to become soft and chewy.
When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. The allicin is converted into antioxidant compounds such as bioactive alkaloids and flavonoid during the aging process. Studies have reported that black garlic extract has anti-oxidant, anti-allergenic, anti-diabetes, anti-inflammation, and anti-cancer effects. Black garlic is also a good source of protein, fiber, iron, vitamin C and calcium.
“Chefs are going crazy for black garlic…” read more here.
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