Black garlic? The first time I heard it, the first thing that entered my mind was that: isn’t that rotten garlic? Good thing I was wrong, because I just got myself introduced into the wonderful world of what you might call as the next big thing when it comes to spices.
Black garlic is a just like any other garlic. It got its black coloration because it underwent careful fermentation at a high temperature. The result are black-colored cloves, that have a mildly flavorful taste, and a unique aroma that tickles the senses. It is the perfect flavouring for many Asian cuisines that require garlic as an ingredient.
Although it was first introduced by a Japanese researcher about five years ago, the use of black garlic is primarily connected to Koreans. Even so, Korea has only been using black garlic just recently. And it’s only now that the American market developed the taste for such cooking. With the many attributes of it as a health food, Americans are now using black more and more in their dishes.
Now what are the health benefits of black garlic? First of all, it has twice as much antioxidants compared to regular garlic. It also contains S-Allcysteine, which is a compound that has been found to prevent cancer. It also has anti-bacterial properties that help in fight infection and improve immunity. Not bad contents for an herb Taoist’s recognize as a source of immortality.
Now, what kind of dishes can we prepare using black garlic? Here are some of them:
(Click “Next” to see the dishes with black garlic)