Black Garlic – Gourmet and Good for You
Fermented garlic, also known as black garlic, is a new gourmet food favorite that is expanding its presence in the food world. It is made by aging fresh garlic clove heads for a month in a high-heat fermentation process. The result is a flavor that is called both sweet and savory, buttery, and with a note of molasses and soy sauce. It is soft and chewy, and is soft enough that it can be spread on bread as is.
Researchers note that the method of curing garlic to result in black garlic doubles the antioxidant properties found in the fresh garlic. Black garlic also contains a compound that lowers cholesterol levels, according to Frieda’s, a company that distributes this new gourmet food.
Here is a delicious-looking vegan recipe I found on jennshaggy.blogspot: Heirloom Tomato, Black Garlic and Marsala-Roasted Chickpea Panzanella
Photo from www.mondofood.com
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).