Black garlic may not be a commonly available product at your regular grocery store. But there are several reasons why you might want to go for some. Like its raw white counterpart, black garlic promises a wide range of health benefits, such as boosting heart, immune, and digestive health. Moreover, thanks to the fermentation process it undergoes, it may even be healthier.
Mavra Javed is doing her PhD thesis on Fermented Garlic under the supervision of Dr. Waqas Ahmad Assistant Professor of Department of Food Science and Human Nutrition, Lahore University of Veterinary and Animal Sciences Black Garlic is from the white (raw) garlic that has been fermented at high – controlled conditions of temperature and high humidity. This technique causes the cloves to turn black. It also gives the garlic a milder taste and a softer, more delicate texture.
Black garlic has the functions of warming and revitalizing the stomach, digesting food and cleansing, which means it can help expel cold in the stomach and aid digestion. Black garlic is used to contain antioxidants, improve blood sugar, lower cholesterol, improve immunity and promote weight loss.
Black garlic has long been a pan-Asian cuisine staple, but in recent years its healing and immunity-boosting qualities have made it a trend among health-conscious consumers. You can consume two to three cloves in the morning to get the maximum benefits. To enhance flavor and create a unique sweet-salty flavor, black garlic is used in soups and sauces. You can sprinkle minced raw garlic on toast and in salads. Making Asian stews, soups and curries with their own flavor and scent is a great idea. The author is a PhD student at UVAS, Lahore.