Black Garlic Pack of 2 Pieces

Black Garlic

Garlic is a plant of the Allium (onion) family and is closely related to onions, shallots and leeks. It grows in many parts of the world and is a popular ingredient in cooking. Garlic is one of the medicinal plants that has always been considered indispensable, as it has infinite healthy properties. Its use was well documented by major civilizations including the Egyptians, Babylonians, Greeks, Romans, and Chinese.

Garlic looks like a herbaceous plant 30 to 80 cm high, which in the wild is perennial, while cultivated it propagates exclusively by vegetarian way due to its sterility. Garlic has an underground part consisting mainly of the bulb, covered with reddish casings and composed in turn of numerous smaller bulbs, the spicci, which provide the drug, that is, the part used in the phytotherapeutic field. 

Garlic supplementation is known to increase the function of the immune system. A large 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared to placebo. The average duration of cold symptoms was also reduced by 70%, from 5 days in placebo to only 1.5 days in the garlic group. Another study found that a high dose of garlic extract (2.56 grams per day) can reduce the number of days with a fever or cold by 61%. If you often suffer from colds, then adding garlic to your diet could be incredibly beneficial.

We can therefore say that garlic is a spice with a thousand properties, as a condiment in the kitchen, as a flavoring for dough, up to being a component for health because it reduces blood pressure. Acrid, intense taste, white color with more or less yellowish hue, penetrating odor; granular garlic is much more comfortable and digestible than fresh garlic, it can be easily dissolved in sauces and salads of all kinds.

Black garlic is not a variety that is grown. In nature there are different varieties of garlic, the most common is the white one but you can also grow green or pink garlic. Black garlic, on the other hand, is not a particular variety of garlic, it is white garlic left to ferment. Black garlic is a very popular food in Korea and Japan. In particular, in the north of Japan, black garlic is a traditional food that is associated with several beneficial properties. Its consumption is recommended especially for the elderly or as a tonic in case of physical fatigue, excellent for sportsmen and scholars near an exam.

Properties and Benefits

The taste of fermented black garlic is completely different from that of unfermented garlic. The fermentation process transforms the classic pungent taste of garlic into a sweetish taste vaguely reminiscent of that of dried plums or licorice. Those who cannot eat raw garlic can start consuming it using it in a fragmented manner. Not only does the taste change, but the texture is also different: black garlic is tender.

Due to its nutritional properties, it is considered a powerful antioxidant. It is used as a useful support to counteract tiredness and fatigue. According to experts, a single clove of black garlic brings the same benefits as a quadruple amount of white garlic. Fermented garlic would be able to prevent diseases affecting the cardio-vascular system. This mechanism would be induced by a substance called S-allicisteine that counteracts the accumulation of fatty acids in the body and strengthens the immune system. 

Recipes for using black garlic

In Korea and Japan, black garlic is used in recipes to prepare sauces or accompany fish dishes. In our country fermented garlic is used to enhance the flavor of cheeses, fish and vegetables. Among the recipes of condiments based on black garlic we point out an amalgam prepared from butter and honey. Butter, honey and crushed black garlic can be spread on croutons or bruschetta of bread. To prepare a condiment based on black garlic you can make a vinegrette cona ceto balsamico, Dijon mustard, extra virgin olive oil and a couple of cloves of fermented garlic well chopped.