Black garlic, in addition to having black cloves, has a milder flavour and a more delicate, sticky mouthfeel than raw garlic.
Black garlic is raw garlic that has been fermented for several weeks in regulated high-temperature, high-humidity conditions. Black garlic, in addition to having black cloves, has a milder flavour and a more delicate, sticky mouthfeel than raw garlic. Black garlic also has a number of health benefits that may outweigh those of raw, unaged garlic. This article discusses the potential health advantages and culinary uses of black garlic.
1. Rich In Antioxidants
Due to the fermentation process, black garlic has a considerable increase in antioxidants compared to raw garlic. This is due in part to the fact that as black garlic ferments, allicin, the component that gives garlic its pungent odour, is transformed into antioxidant chemicals such as alkaloids and flavonoids. Antioxidants are substances that help protect your cells from oxidative damage, which can lead to a variety of diseases. Antioxidants are mostly consumed through plant foods, such as garlic.
2. May Help Regulate Blood Sugar
Diabetes problems, such as kidney damage, infections, and heart disease, can be exacerbated by uncontrolled high blood sugar levels. In a 2019 research of rats fed a high-fat, high-sugar diet, therapy with a black garlic extract resulted in metabolic advantages such as lower cholesterol, decreased inflammation, and improved hunger regulation.
3. Aids Heart Health
Black garlic has been found in studies to reduce indications of heart disease, such as total cholesterol, LDL (bad) cholesterol, and triglyceride levels in the blood. It may help improve HDL (good) cholesterol levels. In one animal study, the effects of raw and black garlic on rats recuperating from cardiac injury caused by ischemia (lack of blood flow to the heart) were compared. Researchers discovered that both raw and black garlic improved circulation and helped protect the heart from harm.
4. Anti-Cancer Properties
Several studies have found that black garlic can help combat cancer cells. Within 72 hours, the researchers discovered that the black garlic extract solution was hazardous to lung, breast, stomach, and liver cancer cells. Other research has indicated that black garlic causes cancer cells to die in human colon and stomach malignancies, as well as leukaemia. It also slowed the proliferation of cancer cells.
Black garlic has been used in pan-Asian cuisine for centuries, and in recent years it has become popular among health enthusiasts due to its medicinal and immunity-boosting effects.
Eat two to three cloves in the morning to receive the most benefits. Black garlic is used in soups and condiments to improve the flavour and give it a unique sweet-sour flavour. You can add chopped raw garlic to toast and salads. Its distinct flavour and scent make it ideal for stews, soups, and oriental curries.