Black garlic does not sting, it has a mild and sweet taste between liquorice and chocolate, very umami and it is also very healthy (according to Food Chemitry it has even more properties than conventional garlic). Its components include vitamins B1, B2, B3 and C as well as minerals such as iodine, potassium and phosphorus. Black garlic is particularly rich in phenolic compounds, making it a great antioxidant.

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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