Black garlic is a one hundred percent natural product, considered in haute cuisine and gastronomy in general; garlic has gone through a slow maturation process. Its name is due to the color that its teeth acquire.
It has a very pleasant flavor, deep but at the same time smooth. It is sweet like figs, dates, or raisins and its fruity notes are mixed with acid and salty nuances. Tender and with a soft texture, it can be eaten raw or is also used as a culinary ingredient: as a spread or as an accompaniment to vegetables, meat, fish…
Black garlic cultivation
For its cultivation, a manual and professional selection of the seeds is required, where the “almost worth” does not fit. The plantation of black garlic must be carried out in due time with approved machinery and on duly prepared land, maintaining constant vigilance in the evolution of the plants.
Only by controlling the humidity and the state of the vigor of the plants, it will be possible to reach a satisfactory quality of fruit, at which time the harvest must be carried out in a timely manner and gently, avoiding damaging the fruit.
Black Garlic Transformation
The heads of garlic are selected for their subsequent transformation. They go to other predetermined conditions at the level of humidity and temperature for a period of time between 60 and 90 days. In this 100% natural process (subjected to maturation for three months in a controlled oven, without any additives, only based on heat and specific humidity), the color, texture, flavor, and smell, among others, are transformed.
Factors, maintaining its natural properties, but benefiting from its flavor by acquiring nuances of liquorice, blackberry, caramel, plum, etc.
Properties of black garlic
It is a 100% natural food (antibiotic, antiseptic, fungicide, diuretic, energizing, invigorating…) that provides 18 amino acids, 8 of them essential (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine), a natural source of proteins and iron, with a high content of minerals (copper, zinc, phosphorus, magnesium, manganese, and potassium).
It is a superfood that prevents and regenerates possible physical discomforts, combats the abnormal percentage of sugars and lipids in the blood, lowers dangerous levels of cholesterol and triglycerides. Black garlic is an antioxidant 5 times higher than fresh garlic, with a more pleasant sweet taste and with a content that doubles the protein, sugar, and vitamins of fresh garlic.
It strengthens the defenses, it is a good ally for the skin, it prevents colds, it helps in the functions of internal organs such as the liver, and even improves the activity of the prostate.
