Black garlic is garlic that has been kept at low heat for weeks, causing it to age and darken. Garlic is typically kept between 60-90’C (140-190’F) for around 3-4 weeks or longer, causing the sugars to caramelize and amino acids to break down. The name comes from the Millard reaction where sugars caramelize and darken similar to roasted garlic, caramelized onions, and pretzels or baked bread. It originates in East Asia, where it is popular in foods and sauces. This process concentrates and transforms a variety of compounds in the garlic, elevation and expanding its benefits over raw or normal cooked garlic. For instance, some of the sulfuric compounds are transformed into powerful antioxidants, and can contain more than twice as many antioxidants as raw, fresh garlic.
This process and transformation is similar to Korean Red Ginseng.
Black garlic is as much a medicine as food. It is eaten as a daily health tonic for general wellness and immunity, as well as during sickness and for certain conditions. Black garlic is eaten year round and is a shelf-stable ingredient on shelves, lasting for several months. A prime period to eat black garlic is in the autumn and winter months, when warming foods like garlic are best eaten to ward off the cold and sickness. Autumn is also the harvest period for garlic. Images and smells of roasted root vegetables like potatoes and carrots with garlic are abound in the fall months when the weather cools and the ground starts to freeze.
Benefits of Black Garlic
• Contains Potent Antioxidants
• Improves Immune Function
• Lowers LDL Cholesterol
• Supports Heart Function
• Protects Brain Health
• Reduces Inflammation
• Improves Digestion
• Stimulates Stomach Acid Production
• Supports Liver Function
• Balances High Blood Sugar
• Increases Insulin Sensitivity
• Improves Metabolic Syndrome
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