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Did you know that there are black garlic?
No, it is not broken, and it's not some sort of bizarre. It is an ordinary garlic, "the aged" in the process of fermentation. Black garlic for the first time appeared on the table of inhabitants of Asia and is now conquering the hearts and stomachs of gourmets and chefs from around the world.
We are in the Website have learned about this unusual product many interesting facts that we can not wait to share with you.
Black garlic is significantly different from their white "brother" not only the ink color that the product acquires after prolonged heat of fermentation. < As a result of this process, which lasts from one to six months, sharp garlic smell disappears completely. The product becomes more soft texture, caramel flavor and sweet, not pungent taste, at the same time reminiscent of dried fruits, balsamic vinegar and licorice .
Black garlic will appreciate not only the fans of gastronomic delights, but also adherents of a healthy diet. The fact is that in addition to excellent taste, this product has a an impressive list of useful properties, namely:
It contains a high concentration of antioxidants It has antibiotic, antiseptic, antibacterial and antifungal properties. Strengthens the immune system. It accelerates wound healing when applied topically. It stimulates the heart. li > has anticancer properties due to S-allyl-cysteine is produced in the fermentation process. Helps overcome insomnia. has beneficial effects on the circulatory system and stabilize the pressure. li > It normalizes blood sugar and cholesterol in the blood. It protects the body from free radicals 10 times more effective than ordinary garlic. Helps with asthma and other respiratory diseases. Increases endurance and fights fatigue . it is considered an aphrodisiac. How to use this product
It is recommended to eat daily from 1 to 3 cloves of garlic in the morning on an empty stomach. This product gives 8-hour charge of vivacity and energy, and helps to cope with nervous and physical activities.
You can use black garlic in a shabby or cut it into thin slices. It goes well with cheese, olives, sun-dried tomatoes, rice and pasta, as well as perfectly complement fish and vegetable dishes.
How to get black garlic at home
The preparation process is quite simple: the white heads of garlic spread in a container, which is tightly capped and are wrapped in aluminum foil. And then follows the most part exigeant - garlic is necessary within two months kept at a constant temperature of 60 ° C. Someone recommends using for this purpose an old rice cooker, and some enthusiasts put garlic on the radiator battery during the heating season, but to bring it to the ink colors is thus able to very few.
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