The Surprising Health Benefits Of Black Garlic

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The Surprising Health Benefits of Black Garlic The Surprising Health Benefits of Black Garlic

This isn’t the pearly white garlic you’re used to.

Here’s another food to add to your must-try list: Black garlic. The fermented food is the latest ekspresi dominan to make waves in the culinary industry, and it’s a healthy, flavorful way to make your meal way more satisfying. And no, it’s not the typical white garlic you’re used to. Here’s how to use the versatile ingredient (even if you don’t like white garlic), and the benefits you score with each bite.

What is Black Garlic?
Regular garlic heads are aged until the cloves turn black and develop a smooth, sticky texture that’s similar to roasted garlic. This happens by allowing the bulbs to sit for a few weeks in a humid setting at a low temperature, which facilitates flavor-creating chemical reactions as the amino acids and naturally-present sugars ferment. The distinct black color comes from the production of a compound called melanoidin. As for the flavor? You can expect an earthy, umami-packed flavor that’s more mellow than raw or cooked garlic—meaning you may like it even if the traditional variety typically turns you away.

If you want to make your own, DIY experts suggest making use of the rice cooker languishing in the back of the cabinet (here’s a quick tutorial). But if you don’t have time for that, you can also just buy it at a local specialty store like Whole Foods and Trader Joe’s. Look for it near the onions, shallots, and (duh) garlic.

Are There Any Black Garlic Benefits?
Rich in phytonutrients and other disease-fighting compounds, garlic has been noted for a variety of health benefits, including its anti-inflammatory effects, immune system support, and improved cardiovascular function. It’s also been studied for its cancer-fighting potential. While black garlic is lower in allicin, a powerful compound that gives garlic many of its health-promoting properties, it’s still packed with antioxidants. With about 35 calories per serving, it’s a great way to amp up flavor and add depth without tacking on tons of extra calories.

So, How Do I Use Black Garlic?
There are so many ways! Black garlic is an extremely versatile ingredient. Here are a few favorites:

On toast: Top it with an egg for an extra protein kick, or use it on a crostini topped with white anchovies or prosciutto for a sweet-and-salty take.

With cheese: The subtly sweet tang of black garlic works well with robust cheeses. Put a few bulbs on a charcuterie or cheese plate for your next party.

In a burger: Chop up some bulbs and mix in with ground meat or beans and spices to make burgers. You could also spread it directly on the bun or on top of the burger to replace butter, mayo, or other condiments.

With hummus: Black garlic is a natural fit for hummus. Try it with creamy white beans instead of the usual chickpeas for a delicious twist on the Mediterranean dip.

In a slow-cooker recipe: Black garlic is perfect for infusing flavor into slow cooker recipes. Here’s how to use it when making chicken or pork to add to soups, salads, and entrees.

In a spice rub or marinade: In a food processor, pulse black garlic with shallot, olive oil, balsamic vinegar, and a little sea salt. Use as a marinade for beef, pork, or chicken.

In a broth or sauce: Using black garlic in sauces is a great way to dress up items like mushrooms and tofu, which take on the flavor of whatever they’re prepared with. This Feasting At Home recipe is perfect for Meatless Monday, and it also works well with fish. (Want more Meatless Monday ideas? Get 9 of ’em here.)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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