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Black garlic has a completely different flavor than raw garlic. It has neither pungency nor burning sensation. It is considered slightly sweet and slightly sour. It can be eaten as is or added to salads, vegetables, sauces and bread spreads.
If you’ve heard of black garlic but never tried it, don’t be surprised. It may sound strange at first, but it is quickly gaining popularity in the health and fitness world. Black garlic is not a separate vegetable; It’s just plain white garlic aged for several weeks at a certain temperature and humidity. This process darkens its color, imparts a slightly sweet taste, and softens its texture. The best part is that it does not leave a strong smell like garlic after eating.
Black garlic has a completely different flavor than raw garlic. It has neither pungency nor burning sensation. It is considered slightly sweet and slightly sour. It can be eaten as is or added to salads, vegetables, sauces and bread spreads.
The process of making black garlic is called fermentation. During this process, the natural sugars and amino acids in the garlic react, changing its color and flavor. Because of this, the allicin in it undergoes significant changes, forming compounds that are easily digested by the body.
From a health perspective, black garlic is known to be rich in antioxidants. It may be beneficial for supporting immunity, reducing inflammation and improving heart health. Black garlic is considered a better option for people who experience gas or acidity after eating raw garlic.
Eating 1-2 cloves daily is enough. However, people taking blood thinners should consult a doctor before consuming it. Black garlic is not a miracle cure, but adding it to a balanced diet can be beneficial for health.
Black garlic: completely different in taste and a treasure of properties, know the benefits of eating it