Our black garlic
What is it exactly?
Not to be confused with the natural black garlic variety (allium nigrum) which is actually an ornamental onion, another variety of alliaceae plant with large leaves that has nothing to do with it, this is the Allium Sativum variety, the common garlic that we know well.
Garlic contains sugars and amino acids that produce melanoidin during processing, a dark substance responsible for the black colour. It is often surprising to learn that the colour, taste and unique texture of this product are achieved without any additives.
After this long and complex process, we find a black garlic of flesh and skin with a semi-firm and soft texture. Its aromatic complexity mixing sweet and sour is unique and overall has a more delicate taste than fresh garlic. Its taste is reminiscent of figs or candied prunes, with notes of porcini, balsamic vinegar, tamari, liquorice... its resembles a jujube and is eaten like candy!
The darling of the world's great chefs, it can be prepared in a multitude ways, both savory and sweet! For example, it is ideal in a mushroom risotto, soup, pasta, stews and purées, vinaigrette, mayonnaise… or simply as with good cheeses, cold cuts and pâtés.
Black garlic is mainly used as a finishing touch to spice up a dish, like truffles but with a less powerful aroma. In short, black garlic suits every meal, for the dishes of the great evenings to the Monday pasta dinner. Indeed, the possibilities are endless because it adds depth, and is worthy representative of the fifth flavour; UMAMI, good tasting!
ITS ORIGIN: It turns out that black garlic has been used for more than 4000 years in Korean cuisine, in a rather marginal way and in a different form. It does not come from Japan as it is often said, but it is however in the land of the rising sun that it has taken all its dimension and where its production technique seems to have been improved and finalized. It became famous in Aomori thanks to the work of professor Jin-ichi-sasaki, who demonstrates its exceptional virtues. Today, it is consumed in all Asia and begins to bo more and more appreciated in the United States, Europe and Canada.
A powerful antioxidant
Compared to white garlic, black garlic contains 2 times more antioxidant molecules and they are 25 times more effective! This effectiveness is due to a much better bioavailability than classic garlic, which means that the body assimilates it almost completely, thus protecting our body from free radicals, those famous waste products responsible for the premature aging of our cells. Its antioxidant effect helps strengthen the immune system and fight microbes and viruses.
Helps to fight off many diseases
Its assets make it a formidable ally in the fight against many cardiovascular and neurodegenerative diseases, as well as diseases such as cancer, stroke, atherosclerosis, arthritis and Alzheimer's.
An excellent source of minerals and trace elements: Calcium, phosphorus, iron, selenium, vitamin B6, vitamin C, vitamin E, magnesium, copper, manganese, polyphenols, flavonoids
Protects the liver against the harmful effects of carcinogens and medical treatments on the organ
Antifungal and antibacterial effects
In particular, it inhibits the growth of Candida albicans.
A good natural energizer
Especially useful for athletes and students. In a case of daily supplementation, it will help keep our heart healthy!
Stimulates cognitive functions, reduces cholesterol levels and more
S-allyl-cysteine, the main active compound in black garlic, prevents the death of neurons in the frontal lobe, which stimulates cognitive functions (memory, concentration, attention, etc.). S-allyl-cysteine also contributes to the improvement of circulation by promoting the decrease of fats in the blood, thus reducing cholesterol and triglyceride levels, preventing atherosclerosis and hypertension by helping to maintain a healthy level of lipids in the blood. It also facilitates the release of serotonin, which gives it antidepressant, antistress, anti-anxiety properties, etc.
Contains various active components including: Phenols, flavonoids, pyruvate, S-allylcysteine (SAC) and 5-hydroxymethylfurfual (5-HMF).
Pyruvate and 5-hydroxymethylfurfural are two natural anti-inflammatories. They are capable of inhibiting inflammation mediators and can thus help fight certain inflammatory processes of pathological origin.
Contraindications, dangers and side effects
Black garlic is a superfood that has been used for decades. No contraindications or dangers has been identified to date. Similarly, no side effects have been noted.
Regular intake of black garlic is indicated as part of a healthy diet.