Black Garlic: All hail the new superfood!

Many in the catering industry – including me – are now starting to understand and exploit the exciting possibilities of the new superfood sensation, black garlic.

Black garlic is produced when ordinary white garlic is put through a 2-3 month heat-fermentation process. This endows it with properties strikingly different from the original.

Black garlic has been found to be high in antioxidants (one set of figures cites 198 units/gram, against 119 in white garlic). This, coupled with the fact that it also contains S-Allycysteine, has led quite a few experts to believe that it may be useful in helping to prevent cancer and bring down cholesterol levels.

While this may be open to some conjecture, the taste is certainly not. In texture, black garlic is quite similar to a prune or dried fruit.

Pop it in you mouth you’ll certainly recognise the garlic flavours, but without the pungency. You’ll find it a much more mellow taste, with a gorgeous sweetness pushing through hints of balsamic vinegar.

Milder but deeper flavours than the original means you can do more with it than conventional garlic. Use it to complement and enhance the flavours of meaty fish like monkfish or yellow fin tuna. Or use it to add a whole other dimension to roasts, egg dishes, scallops and risottos.

The other great thing about black garlic is that you can eat it as a food on its own – and not have to worry about bad breath afterwards.

And so the quest continues – to find even more great-tasting food that actively boosts your health.

Till next time,

Steve

 

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