Black Garlic
Black garlic has long been prized by
Asians for its health benefits, but it became widely available in
Western markets only
a few years ago. The black bulb is created
by fermenting raw garlic through prolonged exposure to heat and
humidity, giving
it a sweet, mellow flavor and an inky hue.
In addition to the sulfuric compounds that provide garlic with its
heart-healthy
and anticancer benefits, the fermented
cloves are a source of important probiotics. “Fermented foods help
stabilize our intestinal
flora. When the intestine is in good
shape, it strengthens our immune system,” says Bellatti. Black garlic
has been increasingly
sought-after in high-end cuisine, and it
is often used to make sauces, dressings, and dips.(
realsimple)
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