Black garlic: benefits, properties and how to prepare it

The benefits and properties of black garlic are even superior to those of conventional garlic.

We already know about the incredible benefits and properties of garlic for our health. More than 5, 000 years ago it was already used for medicine and gastronomy for its qualities. From preventing mosquitoes from biting us to delaying aging, garlic is a jewel that is within our reach.

Garlic contains phytocomponents that act in synergy to improve our health. It is composed of, among others, manganese, selenium, calcium, phosphorus, vitamins C and B6. In addition, garlic helps us purify the body of heavy metals such as arsenic or mercury.

Garlic is an excellent food-medication that stimulates our immune system, fights inflammation, improves cardiovascular system and blood circulation and inhibits the growth of tumor cells.

But now let's focus on black garlic. Black garlic is a conventional garlic that has gone through a process that is normally called fermentation but that is not exactly such because in the case of garlic bacteria do not intervene but the process is carried out by the reaction of certain enzymes . So we would talk about garlic ripening. This process through which garlic makes it even richer in antioxidants, calcium, phosphorus and vegetable protein.

Black or ripe garlic has more antioxidants than conventional. It has hypotensive, digestive, expectorant and antibiotic effect. It is excellent to take care of our cardiovascular system and to help eliminate excess fluids in the body.

To improve blood circulation and prevent thrombus, black garlic is an excellent ally. In addition, black garlic stimulates the formation of collagen, so it is very beneficial to improve the condition of our skin and delay its aging.

Black garlic is excellent for keeping our immune system in the best conditions. It also has an energizing and stimulating effect.

Black garlic is soft, slightly aromatic with a touch of balsamic vinegar, molasses and licorice.

If you want to make your own black garlic at home and take advantage of not only its properties but also its original flavor in your dishes, prepare it at home.

It's very simple, you just have to take several whole garlic heads in a container with a lid. They should be at a constant temperature of 60 C for about 6 weeks. You can leave them for longer, but they will dry out.

You can also follow this same process with any type of onion too.

You can use black garlic as you use common garlic and in addition you can grind it and sprinkle it on salads, pasta, pizzas, etc. and use it as a dressing.