Have you heard of black garlic?

Have you heard of black garlic?

by Pamela Ng 19 Feb 2020

Most people have seen and used white garlic before, but black garlic? Not so much. Uncommon as they are, black garlic has been receiving much attention for their superior taste and health benefits. But what exactly makes it so prized and popular?


What is black garlic?


When regular garlic is aged under specific conditions and duration, the whiteness of the garlic turns black with a sticky and softer texture. This process brings out different flavour compounds that give the black garlic its own unique taste.


How can they be used?


Like its white counterpart, black garlic is a versatile vegetable. It can be used in cooking stir-fries, grilling meat, making condiments, chopped into salad bowls – you name it! With a myriad of flavour components stuffed into such a tiny package, a little does goes a long way. You don’t need a lot of it to spruce up your dish, but if you are cooking for a large number of guests, or if you want to pack a punch with your meals, then do feel free to knock yourself out. Just remember to keep a few breath mints handy!


Health benefits


Regular garlic already has a long list of health benefits, but black garlic probably has that beat! The aging process that produces black garlic doubles the amount of anti-oxidants inside this small ball of goodness, as well as increases the chemical compounds that contribute to its pharmacological properties. It has the potential to help in the anti-aging process, improve your immune system, and enhance the protection of the heart and liver. Furthermore, it has a strong and flavourful taste so there’s no need to rely on extra oil or salt as flavour-enhancers.


Black garlic might be a quirky sight to bear, but its uses alone make it a worthy addition to just about any kitchen pantry. Like white garlic, ideal storage comes in the form of well-ventilated areas away from heat and dampness. It is important to not store them in plastic bags or sealed containers as this might lead to mould and sprouting. Give it a taste; you might never go back to white after that!