Black garlic is a type of processed garlic commonly used in Far Eastern cuisine. It is obtained through a special fermentation process of white garlic, without the use of any additives. During this process, garlic loses its sharp taste and odor, its color darkens, and its texture becomes soft. Garlic turns slightly sweet, fruity, and smoky in flavor. This fermentation process lasts about 45-60 days, during which the beneficial compounds in garlic increase, and its antioxidant value doubles at least. Its taste becomes unexpectedly flavorful, making it easier to consume. Black garlic, whose popularity is growing day by day, has recently been used in many creative culinary recipes.
ALFA AR-GE produces black garlic from geographically indicated Kastamonu Taşköprü garlic. We produce this special product in three different forms. Apart from our single-clove black garlic, we also have puree and seasoning types. Our puree is made by processing crushed black garlic with olive oil and rock salt, while our seasonings are obtained by drying and grinding our garlic and enriching them with spices. Our seasonings come in plain, ginger, and curry varieties.
It is a type of garlic that grows in the Kastamonu region and is also known as "single-clove garlic." It is easy to peel, and it has a delicious taste. ALFA AR-GE's delicious black garlic is obtained by processing this special type of garlic.
You can use black garlic, which has a caramelized and fruity flavor, in all kinds of salads, dishes, and sauces. The aroma it adds to your meal can transform an ordinary rice dish, salad, or stuffing into a very special taste. You can find recipes that come from our kitchen and are updated daily by us at ALFA AR-GE here.
You can also consume black garlic, which has an extremely mild flavor, as if it were dried fruit if you prefer.
Almost everyone has heard how healthy garlic is. This miraculous plant exhibits antibacterial and antioxidant properties and offers numerous benefits, but it has one flaw: its odor. However, black garlic DOESN'T SMELL! Not only does it not have its own smell, but it also doesn't make your breath or sweat smell. During the fermentation process that lasts about 45-60 days, garlic not only retains its odor but also significantly increases the beneficial components in its content. In other words, black garlic transforms into a much more potent antioxidant. Its taste becomes unexpectedly flavorful, making it easier to consume. So, black garlic is DELICIOUS, HEALTHY, and ODORLESS!
– It is a very powerful antioxidant.
– It inhibits the growth of cancer cells.
– It contributes to combating obesity by lowering blood sugar levels.
– It supports the immune system.
– It is effective in lowering blood fats and contributes to maintaining heart health.
– It is effective in reducing inflammation in the body.
*Source: https://www.sciencedirect.com/science/article/pii/S1021949816301727
Among the foods provided by nature, few things are as valuable for your health as garlic. This root vegetable, which is quite popular today and belongs to the same family as onions, has historical records dating back 5,000 years.
Garlic, often referred to with names like "stinking rose" due to its pungent smell and strong aroma, is a food that some find challenging to tolerate, while others consider it intoxicating.
Numerous studies show that garlic is incredibly effective in almost every area of your body, from unclogging arteries to preventing gangrene, from repelling insect bites to treating ear infections. There is even evidence that garlic could help slow down the aging process. So, when it comes to this magical root, what is there not to love?
Black garlic, which contains more antioxidants than white garlic, offers many health benefits.
Garlic, with its pungent aroma that unquestionably influences the taste of every dish it enters, is a food with endless health benefits. Dietitian Beth Czerwony suggests that by including black garlic in your meals, you can reap more than just these benefits.
What Is Black Garlic?
Black garlic is obtained by fermenting and maturing white garlic bulbs at a temperature of 60-87°C and high humidity for an extended period, sometimes up to a month. This process results in a change in the color, texture, and taste of the garlic.
Czerwony describes it as "This way, the garlic bulbs soften, and their color darkens."
In recent times, it has been observed that many people do not give white garlic the recognition it deserves due to its strong taste and odor. Consequently, black garlic is gaining importance and preference. Once only found on the shelves of Far Eastern markets, organic product stores, and gourmet restaurants as a "special flavor," black garlic has now become a sought-after product not only by culinary experts but also by individuals with advanced health consciousness looking to enhance the nutritional value of their meals.
Well, what is it and what does it differ from white garlic, black garlic, which is the closest alternative?
The ancient world's oldest food: garlic... Consumed by the workers who built Pharaoh Khufu's Great Pyramid in ancient Egypt thousands of years before the Common Era to keep them from getting sick, found in the elixir of immortality by Lokman Hekim, mentioned in Sumerian and Greek inscriptions, and treasured by the Chinese for good luck and prosperity, garlic, with its countless medicinal properties, still adorns our tables today.
Garlic is a food that protects against cancer, especially liver, lung, prostate, brain, stomach, intestinal, and skin cancers. It lowers and controls cholesterol levels, reduces the risk of blood clotting and thrombosis by thinning the blood, strengthens the immune system by fighting against microbes, lowers blood pressure, balances blood sugar, and preserves heart health.
