Our 5 Favorite Black Garlic Recipes | GradFood (2024)

FAQs

What are the side effects of black garlic? ›

Using black garlic in large amounts may cause an anticoagulant effect, which could be problematic for certain people who already have blood clotting issues or use anticoagulant drugs. It can cause excessive bleeding following surgery.

How to eat black garlic correctly? According to doctors, each day can eat one to three lonely black garlic, equivalent to 3-5 grams; when eating should chew carefully so that the ingredients promote their use; Do not exceed the dose because it can cause adverse reactions and side effects.

Black garlic that is bought from a store can be stored at room temperature until the package is opened, then it should be refrigerated. However you store it, It is important to regularly check for signs of spoilage, such as mold, and to discard it if it appears to have gone bad.

You may also find that you enjoy eating black garlic on its own since it's milder than raw garlic. Black garlic has a milder, sweeter flavor compared to that of raw garlic. You can add it to pastas, soups, or stir fries; blend it into oils; or mix it into dips and sauces.

In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy.

A new study has shown that aged black garlic extract can be used to relieve high blood pressure in people with Grade-1 hypertension who are already receiving prescribed drug treatment.

It was concluded that low-dose SAC supplementation in an optimized black-garlic extract allows for an extra-significant reduction in blood pressure in a Grade I hypertensive population receiving drug treatment.

Contains more antioxidants

Antioxidants are substances that protect your cells from free radicals (molecules that play a role in many conditions like heart disease or cancer). Black garlic contains two to three times more antioxidants than raw garlic as a result of the fermentation process.

The process of making black garlic is less difficult than it is long. It can be aged for up to 60 days but will be ready to use after three weeks. There are quite a few DIY methods, but the best approach without additional kitchenware is to age your bulbs in a slow cooker or rice cooker.

Weight Loss: Some compounds found in black garlic, such as allicin, may have a positive impact on metabolism. A faster metabolism can help the body burn calories more efficiently, which can lead to weight management. Heart Health: Some studies suggest that black garlic may positively impact cardiovascular health.

Can you buy black garlic in the grocery store? ›

Black Garlic can be purchased at select retail stores including Whole Foods Market.

Black garlic contains more antioxidants than regular garlic. It also has more of a compound called S-Allylcysteine (SAC). SAC helps the body to absorb allicin. With a greater concentration, black garlic may be more effective at helping your body get the benefits that allicin provides.

Black Garlic cloves are mild and sweet enough to just eat the cloves right out of the bulbs without worrying about that intense garlic breath. It's one of our favorite ways to eat it! Check out our links to some great recipes people have made using black garlic.

(Black garlic-making consensus is that too-high a temperature will age garlic faster but can result in a bitter and sour bulb. Slow is the way to go, just like the best winter stews.)

One of the first things that you will notice about black garlic vs white garlic is that the darker variety has a distinct lack of aroma, as compared to its pale relative. Because the darker variety has basically been caramelized and fermented, it has a much sweeter, milder taste than its white counterpart.

Unlike white garlic, it doesn't need long, slow cooking to soften the acrid bite, so can be added at any stage of the cooking process. Rich in umami, Black Garlic works well in tandem with similarly savoury ingredients, particularly red meat.

This easy-to-use condiment can be added by the spoonful to soups, stews, sauces, and salad dressings. Shopping: Black garlic pastes and purées are often made with oil and salt, so check the packaging to be sure the paste you choose is pure black garlic with no additives.

Black garlic contains twice as many antioxidants as standard white garlic. It is also rich in valuable amino acids, the building blocks of protein in the body. However, during the cooking process, the high levels of allicin which are found in uncooked garlic are largely lost.