Do you know the black garlic?
Black garlic is obtained from the thermal processing of fresh garlic, which is kept at a temperature of between 60 and 85°C, with a humidity of between 70 and 80% for 30 to 40 days, during which time the garlic undergoes a browning due to the Maillard reaction and thus changes colour to black inside.
Thus, with respect to its properties, after fermentation, garlic changes its nutritional qualities.
The content of phenolic compounds is increased in black garlic and with these, its antioxidant capacity. In this way, it acquires anti-inflammatory properties. In addition, it is a food rich in prebiotics and high in potassium.
It may also be helpful in preventing complications of diabetes by neutralizing the oxidative effect of hyperglycemia in the body.
In addition, its uses are very versatile. We can use it in our dishes to give a very pleasant taste, using it as if it were the normal garlic. We can incorporate it from a vegetable sautéing, pasta sauces, or even to prepare a different aioli.