Black garlic - medicinal spice


You may have met the term black garlic before, probably in a cookbook. We all know the old well-known garlic, Latin Allium sativum, and for some of us it is a very popular delicacy. Then, of course, we also know black garlic, because it is still ordinary garlic, only specially processed.

What is black garlic?

Known effects of garlic

- lowers blood pressure
- has disinfectant effects
- promotes immunity
- antioxidant effect
- cancer prevention
- helps with intestinal infections
- suitable for use in colds
- Formerly used to remove warts
- regulates blood sugar levels
- supports the activity of the cardiovascular system


The above effects multiply with black garlic compared to classic white!

It is garlic prepared by a special fermentation method. The whole fermentation process is relatively long, it takes about one month. Selected garlic sticks are placed in a fermentation box, where they are exposed to higher temperature and humidity.

Fermentation takes place at high controlled temperature and humidity. In the last week of this process, the garlic is cooled and dried.

Garlic contains sugars and amino acids. During the fermentation process, melanoidin is formed, which is a dark substance responsible for the resulting black color of garlic. After fermentation, garlic acquires a sweet taste, a sticky soft consistency and its typical garlic smell disappears from most. Reminiscent of garlic jelly.

Black garlic and health

Black garlic is said to have remarkable healing effects, has almost twice as many antioxidants as raw garlic, and contains the organic compound S-allycysteine, which helps prevent cancer and lowers cholesterol (as well as untreated garlic). This substance, known as alliin, is also contained in the original garlic only in contact with air, ie when we start processing garlic. It is broken down into allicin, thanks to which garlic has its well-known pungent aroma and taste.

Other ingredients include black garlic, vitamin A, B1, B2, B3, B5, B6 and vitamin C. Minerals include calcium, iodine, iron, selenium, magnesium, potassium, phosphorus, zinc, sodium, manganese, beta-carotene and acid. leaf.

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Recipe for black garlic spread

For the needs of Roots magazine, she prepared the original recipe from the Internet, tasted it at her own risk, and then modified it to better suit the tastes of a Central European, K_M, for which I thank her many times.

- Black garlic 1-2 drumsticks
(I recommend buying over the Internet, a practically unknown thing in regular stores, the price per piece is around 30 CZK)
- Horseradish foam (Křenex)
- Sour cream - 250ml
- Processed cream cheese
- Chives - fresh
- Salt
- Pepper

- Peel the garlic and chop it.
- We place all the ingredients except the whipped horseradish and cut chives in a food processor (stick mixer)
- Mix until everything is mixed and a smooth paste is formed.
- Season with salt and black pepper.
- Add whipped horseradish to taste. 1 - 2 tbsp
- Stir in the cut chives.
- Served with fresh pastries and vegetables or as a dip to meat.

Black garlic has a completely different taste and structure than classic white garlic. I recommend starting with a smaller amount and gradually adding to taste.

Don't be put off, black garlic has very beneficial effects and acts as a natural antioxidant.

If we compare both versions of garlic, black garlic is sweeter and has a less pungent taste. It tastes a bit like tamarind, molasses, raisins or licorice. In Asia, and especially in Korea, garlic prepared in this way has been used for hundreds of years. The original garlic is an antioxidant, strengthens our immune system, protects against bacteria and viruses, helps lower blood sugar and cholesterol, and is a natural antiparasitic.

Black garlic has similar effects, but more pronounced. It is also mentioned as a source of energy and refreshment, helps with respiratory problems, reduces stress and generally calms the body.

It is also useful in the process of our digestion and the functioning of internal organs. Therefore, garlic can also be compared to wine, it also matures gradually to a higher quality. However, it still remains a vegetable for the kitchen, a medicinal plant and a popular spice.