Black Garlic vs Raw Garlic

What Is Black Garlic?

Black garlic is a regular garlic that has been fermented for prolonged time under a high temperature (60-90°C) and humidity (80-90%). It has a long history of use in several Asian countries as a traditional remedy and valuable culinary ingredient. Nowadays, it has become a widespread superfood worldwide thanks to its health-promoting properties.

Black Garlic vs Raw Garlic: Characteristics

Garlic (Allium sativum) has been used as a food and spice by humans for centuries, making it an essential part of many cultures’ culinary heritage. Some people wince thinking of the garlic smell, while others experience increased salivation in anticipation of the special flavor it brings to meals.

Fresh garlic usually has white cloves with a pungent smell and taste. The last is attributed to a compound called allicin, found in abundance in fresh garlic.

During the processing, garlic cloves turn black and become jelly-like. Moreover, unlike fresh garlic, black garlic has a mild smell and a unique flavor profile, combining sweet and savory notes with hints of balsamic vinegar and tamarind.

Black Garlic vs Raw Garlic: Health Benefits

Garlic is known for its health-promoting properties. Studies show that garlic has antimicrobial, anti-fatigue, antioxidant, and anticancer activities. In addition, it helps reduce blood sugar levels, regulate blood pressure, and improve digestion.

Upon fermentation, garlic’s physicochemical characteristics change, enhancing its bioactivity. For example, allicin (a compound that gives fresh garlic its taste and smell) is converted into antioxidant compounds that help fight cell damage. In addition, black garlic contains a lot of polysaccharides, polyphenols, organic sulfur compounds, protein, reducing sugar, melanoidins, vitamins, and minerals. All of these molecules can help to promote and maintain good health.

Black garlic exhibits antioxidant, antibiotic, and antiallergic properties. It also displays anti-inflammatory characteristics, as well as antidiabetic and anticarcinogenic effects [1]. In addition, it promotes cholesterol cleaning from the blood, decreasing blood lipids and restraining atherosclerosis development. [2] However, more human studies are needed to confirm these findings.

How to Take Black Garlic

Thanks to its unique taste and flavor-enhancing properties, black garlic can be eaten as a whole. You can either consume it on its own or add it to your favorite recipes. Black garlic is a well-known ingredient in high-end restaurants that creates a unique flavor for the dishes like fish, chicken, risotto, soups, casseroles, etc. So why not spice up dinner tonight?

Another way to reap the health benefits of black garlic is by taking black garlic supplements. They are available as capsules, tablets, powders, and liquid extracts. Black garlic supplements are generally safe. However, some people should practice caution:

• people on blood-thinning medications
• individuals with chronic bleeding disorders
• people after surgery or those preparing for the surgery
• pregnant and breastfeeding women
• children
• people with an allergy to garlic or any other component of the supplement
• individuals with low blood pressure
• people with diabetes
• people with a history of stomach or digestive issues

It is important to note that even if you don’t fall into the listed categories, it is advisable to consult a doctor to discuss suitability and dosage before taking black garlic supplements.

Conclusion

Black garlic is fermented regular garlic. Due to the processing under high humidity and temperature levels, it has altered physicochemical properties and significantly more functional groups than fresh garlic. As a result, black garlic possesses a number of health benefits. At the same time, it is a tasty addition to meals that will let you enjoy new flavors. Black garlic can also be taken as a supplement, making it easier to administer. So, overall, black garlic is a great new superfood to try.