Why would you eat black garlic?
In addition, black garlic strengthens our defenses and prevents cardiovascular diseases and regulates our nervous system.
Black garlic is not a new garlic variety
Black garlic is the result of heating conventional garlic to 70.C for 30-40 days and the subsequent 30-day aeration process. During this process the garlic changes its colour and gets its unique properties.
Until a few years ago, it was imported from Japan and was therefore difficult to obtain. However, this changed when production began in Spain, which historically was a major producer of quality garlic. This has led to black garlic becoming a more famous product and increasingly being used by Spanish families.
Okay, black garlic is very healthy, but how do I eat it?
It is very easy to use as a substitute for white garlic in any recipe. Use the same amount you would use for white garlic: in soft drinks, sauces, allioli, hummus, risotto, pasta, etc.
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