The Quirky Cook first started experimenting with this amazing natural ingredient back in 2015 as part of their new product development programme and very soon became the first UK food producer of Black Garlic Condiments.
So, how does garlic become black? You may be surprised to learn that the unique colour, taste and texture of black garlic is accomplished without any additives. Black garlic is produced by fermentation; a technique that has been around for thousands of years.
Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce Melanoidin, a dark-coloured substance that is responsible for the colour of black garlic. The real magic happens during a carefully controlled process, to optimize the flavour and texture of fermented garlic.
“Ordinary” garlic bulbs are aged with heat and humidity then dried out on racks thus turning them black. This is garlic that you can enjoy eating without the after-effects of “garlic breath”.
The cloves are soft and almost black in colour. The flavours are deep, almost caramelised, with a sweet sour balance. There is a strong Umami kick and hints of aged balsamic, black cardamom, leather, smoke, tamarind and liquorice. Black garlic is a unique, truly artisan ingredient; special in its own way like Alba Truffles or Beluga Caviar.
TOP HEALTH BENEFITS OF EATING GARLIC
- When garlic is chopped, chewed or bruised a chemical is produced called Allicin, a natural antibiotic. Just 1mg of Allicin has a potency of 15 units of penicillin.
- Helps increase good cholesterol and reduce bad cholesterol.
- Helps enhance athletic endurance and strength.
- Helps prevent and treat cancer. It also helps stop tumour growth.
- Helps to regulate blood pressure to a normal and healthy level.
- Helps to strengthen the immune system and stop allergies from occurring.
- Packed with nutrients: contains calcium, potassium, zinc, protein and Vitamins A, B, B2 and C.
- Helps to thin the blood and regulate the body’s blood sugar levels.