We are always looking for something new. I’ve discovered not so long ago a new vegetable quite interesting.
Without any color, and I believe it to become trendy soon! I would like to have you discovered what I find exciting and repulsive at the same time, black garlic.
The White Garlic Effect
First of all, the white garlic consumption was part of human nourishment for about five thousand years. It originated in Central Asia; it was often eaten raw to evade some infectious diseases.
Ever since all these years, we know it is also an antiseptic, an anti-poison, and an anti-inflammatory. However, too much garlic can cause a gastric burn. Also, because it has a fluidifying effect, it is a good anti-cholesterol, another plus for our cutie loving hearts.
To summer it up, garlic contains A, B, C et E vitamins. Also, it gives satiety signals while eating it. However, is it necessary to mention it since it has vampires run away?
Black Garlic Is Paranormal?
The color is obscure from its cloves due to fermentation. It is possible to have it grow at home, but it is quite hard to have it grow to perfection. It needs to remain confined to seawater at a stringent temperature precise and constant.
I wouldn’t have the patience to do such a task. It’s a chemical reaction between sugar and proteins that create this charcoal color.
Its taste is entirely different than traditional white garlic. Scientific research proves that it helps reinforce the immune system, fight cancer, and diabetes among other diseases.
I won’t lie to you; I never tasted it myself. I must rely on the internet to describe the flavor. I’m not quite ready to give it a try yet, what? It’s all dark, eerie and wrinkly. Let’s be a little serious, to describe its taste I’m using its origins, Japan.
The Japanese named it unami, the “fifth flavor” because of its soft texture, it’s quite soft and candied and quite sweet. According to commentaries, it is reminiscent of balsamic vinegar, plums, and licorices. Diverse qualities of flavor if you ask me.
Fun To Know
Contrary to the traditional white garlic that we keep fresh, black garlic preserves better in a dry environment. If kept as such, it can stay fresh for a year!
So, there it is! Leave some commentaries. I would love to know what you think of this black garlic. I’m quite sure there are other people way less chicken than I am who have already tasted it. How did you eat it and with what? Is it better as part of a meal or in dessert?
That is all!