Garlic - Allium sativum - is a perennial shrub of the Alliaceae with a height of 0.5 meters - 1.5 meters. It is an undemanding plant and grows almost everywhere, in any climate, as long as there is nutrient-rich soil. The cultivation is thus worldwide and the annual harvest is about 3 million tons. (Source: Picantissiomo by Gernot Katzer and Jonas Fansa).
Garlic is universally used as a flavoring in the preparation of various foods, in traditional medicine it is considered health promoting mental health.
What is black garlic?
Black garlic is the result of a natural ripening of fresh white garlic. The garlic is exposed for one month, a strong heat and humidity, whereby due to chemical processes, the amino acids, proteins and petides combine to form new compounds. As a result, the originally white garlic turns black. Furthermore, the garlic changes its smell and taste characteristics during its slow transformation. What remains is a sweetish taste with licorice, plums and caramel tones.
Black garlic products have become one of the fastest growing health-oriented food products on the Korean market, with growing awareness of the health benefits of garlic.
What does it taste like and how do I use it?
Black garlic has a sweet taste of licorice and plums with notes of caramel.
Sweet, aromatic, creamy and smooth, not aggressive, it's perfect for giving our dishes a subtle and delicate appearance. You can use it like white garlic, it fits in all dishes. I like to smear the black garlic with some olive oil and salt also ciabatta or toast bread. It fits in stews and stewed meat dishes. He refines salads and vegetables with his personal flavor when you add it to your dessing or vinaigrette.
What ingredients does it consist of?
For the most part (65%) garlic consists of water, but in the dried state most of the fructose is carbohydrates, followed by sulfur compounds, protein, fibers and free amino acids. It also contains high levels of saponins, phosphorus, potassium, sulfur, zinc, moderate selenium and vitamins A and C. In small amounts, it also contains magnesium, iron, sodium, calcium, manganese and B complex vitamins. 97% of the listed compounds are water-soluble. Only a small proportion are oil-soluble compounds.
Garlic gets its characteristic taste and smell from its unique organo-sulfur compounds (about 85% alliin and two main glutamyl cysteines) it contains. They are also the reason for his strong biological activity. Here, the contained alliin as the starting substance of therapeutically active sulfur components. When they crush, cut or chew garlic, Alliin is exposed to the enzyme alliinase and the thiosulfinate allicin is formed. Allicin is a reactive intermediate species that can be converted into a variety of compounds depending on environmental conditions and extraction methods. It is also responsible for the usual smell of freshly cut or crushed garlic. In addition, garlic contains enzymes (e.g., alliinase, catalase), carbohydrates (e.g., fructans), proteins and free amino acids (e.g., arginine), lipids, phytosterols, and polyphenols.