Black garlic

Black garlic. . . Yes, it is black, not a light shade, as we are used to seeing in our kitchen and using for culinary purposes. Just imagine garlic, which is completely devoid of all the irritating qualities - almost odorless and with a delicate, sweet flesh that just melts in your mouth.

Meanwhile, black garlic, along with its manufacturing technology, is a thing of the past, namely in the cuisine of ancient Thailand and Korea, where this product is still highly valued for its rich content of antioxidants. The use of black garlic as a natural antibiotic contributes to an increase in life expectancy according to the true connoisseurs of this natural treat.

The official creator of black garlic, Scott Kim, founder of Black Garlik Inc, initially imported garlic from South Korea, and since 2004 began conducting experiments on the industrial manufacture of this product. Today, due to its special properties, black garlic with a high concentration of antioxidants is highly popular both as a food and as a medicine.

For example, in the United States, black garlic went on sale in 2008, after which they learned about it in England, where it debuted in February 200

9. An unusual type of garlic over time continued to arouse increased interest in other countries of the world, including Asia. Today, black garlic has become a new hit in the arsenal of global professional chefs and regular housewives.

It is accepted to receive this mysterious product for our country as a result of special fermentation: for a whole month, fresh garlic is stored in a room with a high temperature regime. Moreover, it is surprising that the unique color, taste and texture of this product is obtained without the use of any additives. By containing sugar and amino acids, garlic is naturally colored black. In addition, it is these substances that produce dark melanoidin during the fermentation period - the substance responsible for the black color of the product.

100% natural, fully healthy product - black garlic - has a sweetness comparable to caramel or molasses, and its texture resembles raisins or figs. The versatile properties of black garlic allow it to be used in a variety of ways - as a snack on its own, or to combine it with olives, cured tomatoes, cheeses, meat and bread. In addition, black garlic can be added to fish or to vegetable dishes. And also, this is an excellent edible decoration, which, with its original appearance, can make any table elegant.