Black garlic may appear like something you must get rid of from your kitchen. But in some countries it is actually useful and is even used by high end restaurants to improve the taste of their food.
It comes from regular garlic exposed to temperatures between 140 to 170 degrees Fahrenheit for a period of three to four weeks. The process makes garlic age faster leading to its dark color.
Black garlic has been widely used in savory and sweet dishes. Some chefs also add this unique ingredient to meat and desserts for extra flavor.
Japan, South Korea and Thailand are among the countries that have long used black garlic for cooking. But it has been getting attention across Asia and in the U.S. over the past years.
The health benefits of black garlic appear similar to those of raw ones. But the aged garlic contain higher amounts of antioxidants and gives a different taste and aroma.
Black garlic is also a good source of calories, protein, fiber, iron, vitamin C and calcium. Another good thing is that you can easily add it to you daily meals, from meats, sauces to dips.
Antioxidants are known for reducing harmful free radicals in the body. A study showed that black garlic has higher amounts of antioxidants and biological activity than regular garlic.
Antioxidants can help reduce inflammation and prevent the development of cancer and diabetes, among other health problems.