An apparently ancient method of curing natural garlic is making its way into headlines across the world. Black garlic has more antioxidant properties and is without the strong odor of garlic in its most raw form. Black foods have long held our attention for their mystery and potency. This revelation in garlic’s potential as a panacea in its black form is exciting.
Naturally Mature
The most intriguing element of black garlic is that the process of maturing it is entirely natural. No chemicals are added to it. In countries like South Korea, the method’s been used for countless centuries and was largely unknown to the rest of the world. There’s a specific ‘treasure island’ in South Korea, Namhae-gun, where conditions have proven perfect for maturation and the black garlic originating there is of the highest quality.
Healthier than Raw Garlic
Made from naturally grown, organic garlic and matured through a tried and tested process that denies the addition of any chemical additives, black garlic’s fat-soluble allysine becomes water-soluble s-ally-cysteine. Garlic in its raw state – used traditionally to inhibit diseases of many kinds including diabetes, forms of cancer and neurological illnesses – does have some toxic effects. Aged garlic on the other hand, causes less irritation and removes these toxic effects altogether.
The Qualities of Aged Black Garlic
This alternative to raw garlic is the result of a simple and wholly natural maturation process. Possessing all the qualities inherent in fresh garlic, as well as a host of antioxidant and anti-ageing properties, aged garlic has many healthful effects. Boosting the immune system, protecting the heart, preventing damage to the liver, preventing the growth of tumors and spread of malignancy, this pure and aged form of one of nature’s greatest panaceas also exhibits anti-allergy properties.
A Closely Guarded Process
Surprisingly, the real secret to maturing garlic in this way remains as closely guarded as the secrets of scents that makers of fine perfumes protect. And it’s likely there’s good sense in obtaining black garlic from the original source. This ‘treasure island’ in South Korea’s Namhae-gun, safeguards us against artificial processes that may include chemicals or additives and only give the appearance of the true panacea if produced elsewhere.
Black Garlic’s Attractiveness
As an ingredient in high-end cuisine, the taste is mysteriously sweet and syrupy. Culinary experts are amazed by the versatility of aged garlic. Being completely without odor and with a flavor all its own, its individuality is being compared with truffles, licorice and vanilla. The recipe lists are growing as this extraordinary delicacy becomes a household staple.
Healthful and Wholesome
Popular for its exceptionally high antioxidant qualities, and without any of the odor or side effects associated with raw garlic, we’re learning that black garlic is certainly worth the wait. In a sweetly mysterious mix of the tangy garlic we know and sweeter undertones, softer garlic emerges from weeks of humid maturing to bring health and harmony to our plates.
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