Black garlic: what is it and how do you get it?

L'black garlic is an increasingly popular ingredient for its beneficial properties and gastronomic versatility. This fermented product, from sweet and umami tasteis perfect for those looking for an alternative to fresh garlic without sacrificing the health benefits.

Thanks to its unique combination of tradition and innovationblack garlic has become a staple both in the kitchen and in the world of natural wellness.

Let's find out how best to use it and why it is considered a superfood essential for your diet.

L'black garlic is obtained through a process of natural fermentationduring which the fresh garlic is subjected to controlled temperatures (60-90°C) and high humidity (70-90%) for a period varying between 15 and 90 days.

What happens during fermentation?

Colour goes blackMaillard reaction, which develops melanoidins, compounds with antioxidant properties.
The flavour changes dramatically: goodbye pungent taste, welcome sweet, balsamic and umami notessimilar to liquorice or dried fruit.
The intense smell of fresh garlic disappearsmaking it more gentle and suitable for everyone.
The texture becomes soft and creamyperfect for creams, sauces and dressings.

Thanks to these transformations, black garlic is ideal both in the kitchen than for the daily well-being.

Black garlic in cooking: how to use it?

L'black garlic in cooking is a real wild card for chefs and gastronomy enthusiasts. Its unique flavour and versatility make it perfect for gourmet dishes and creative recipes.

How to use black garlic in cooking?

In first courses: mixed with pasta, risotto or gnocchi for a touch of umami.
With meat and fish: excellent for marinades and accompanying sauces.
In salads and dressings: a surprising ingredient for sauces, vinaigrettes and dressings.
On pizzas and bruschetta: an original addition to enhance flavours.
In desserts: incredible with dark chocolate to create innovative desserts.

Black garlic is also perfect for preparing a alternative pestoto be spread on toast or used as a base for haute cuisine dishes.

If you want to discover more recipes with black garlic in cookingvisit our website NeroFermento and get inspired!

Black garlic and health: a natural superfood

In addition to its use in cooking, theblack garlic health is an increasingly discussed topic due to its extraordinary benefits. It is rich in bioactive compounds that make it a powerful natural antioxidant.

Why is black garlic good for your health?

Boosts the immune system thanks to the S-allylcysteine (SAC)a sulphur compound with protective properties.
Helps the heart and circulationhelping to reduce cholesterol and blood pressure.
Protects cells against free radicalsslowing down ageing.
Improves digestion and supports the intestinal flora, being more digestible than fresh garlic.
Has anti-inflammatory and antibacterial effectsuseful for the general well-being of the organism.

Thanks to these properties, black garlic is also often used as a natural supplementin the form of capsules or extracts.

If you want to learn more about the benefits of theblack garlic healthSee our dedicated articles on NeroFermento.

Black garlic: a functional food to discover

L'black garlic is not just a kitchen ingredient, but a real superfood with positive effects on health.

Perfect for enriching your dishes with a gourmet touch.
An ally for well-being, thanks to its nutraceutical properties.
Versatile and easy to use, both in cooking and as a natural supplement.

Whether you want to try it in a creative recipe or include it in your diet for its health benefitsblack garlic is an excellent choice.

Find out today on nerofermento.it and brings the taste and well-being in your kitchen!

Frequently asked questions on black garlic

Is black garlic good for everyone?

Yes, it is well tolerated by most people. However, those taking anticoagulant medication should consult a doctor before incorporating it into their diet.

Can I use black garlic in all recipes?

Yes! It is extremely versatile and is suitable for both savoury and sweet dishes.

Where to buy quality black garlic?

You can buy it on nerofermento.it to ensure an artisanal and 100% Italian product.

Does black garlic retain its properties when cooked?

Yes, but it is preferable to add it at the end of cooking to best preserve its flavour and active ingredients.

A heartfelt thank you to Dr. Valentina Vecchi for her contribution to black garlic research, to Prof. Monica Borgatti for her academic guidance and to the University of Ferrara for her constant commitment to scientific research.

SOURCES

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Bontempo, P., Stiuso, P., Lama, S., Napolitano, A., Piacente, S., Altucci, L., Molinari, A. M., De Masi, L., & Rigano, D. (2021). Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (Allium sativum L.) Polar Extract. Nutrients, 13(8), 2771. https://doi.org/10.3390/nu13082771

Chua, L. S., Abdullah, F. I., & Lim, S. H. (2022). Physiochemical changes and nutritional content of black garlic during fermentation. Applied Food Research, 2(2), 100216. https://doi.org/10.1016/j.afres.2022.100216

Kimura, S., Tung, Y.-C., Pan, M.-H., Su, N.-W., Lai, Y.-J., & Cheng, K.-C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62-70. https://doi.org/10.1016/j.jfda.2016.11.003

Martínez-Casas, L., Lage-Yusty, M., & López-Hernández, J. (2017). Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. Journal of Agricultural and Food Chemistry, 65(49), 10804-10811. https://doi.org/10.1021/acs.jafc.7b04423

Qiu, Z., Zheng, Z., Zhang, B., Sun-Waterhouse, D., & Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximising the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2), 801- 834. https://doi.org/10.1111/1541-4337.12529

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Rufián Henares, J., & Morales, F. (2008). Microtiter plate-based assay for screening antimicrobial activity of melanoidins against E. coli and S. aureus. Food Chemistry - FOOD CHEM, 111, 1069-1074. https://doi.org/10.1016/j.foodchem.2008.05.027

Stępień, A. E., Trojniak, J., & Tabarkiewicz, J. (2024). Anti-Cancer and Anti-Inflammatory Properties of Black Garlic. International Journal of Molecular Sciences, 25(3), Article 3. https://doi.org/10.3390/ijms25031801

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Wu, J., Liu, Y., Dou, Z., Wu, T., Liu, R., Sui, W., Jin, Y., & Zhang, M. (2020). Black garlic melanoidins prevent obesity, reduce serum LPS levels and modulate the gut microbiota composition in high-fat diet-induced obese C57BL/6J mice. Food & Function, 11(11), 9585-9598. https://doi.org/10.1039/d0fo02379e

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