Black garlic neither has the same features as its white variant nor the same intended health benefits. Rather than the familiar ivory-hued clove used to enhance the taste and aroma of Indian dishes, black
garlic is dark and comes with a subtle and balsamic sweetness. Unlike regular garlic, it also has a soft and jelly-like texture.
These unique attributes make it mild on the palate, easier to consume and free from that awful garlic breath. Soft and distinct in taste from its raw counterpart, black garlic is considered a powerhouse of nutrients by health experts and has been gaining prominence among wellness enthusiasts around the globe.
Black garlic is made out of slowly ageing bulbs of regular garlic under carefully controlled heat and humidity for an extended period. This process, lasting weeks, initiates chemical alterations to the garlic, leaving its cloves darker, sticky and mellow. Essentially, black garlic is the chemically transformed version of the regular garlic we eat.
Black vs Regular Garlic
According to Vidhi Chawla, dietitian and founder of FISICO Diet and Aesthetic Clinic, raw garlic is rich in allicin, which is responsible for its usual smell and antimicrobial properties. However, the same allicin may cause digestive problems due to its harsh and unstable elements. As black garlic goes through its chemical transformation, its allicin is turned into more stable and easily absorbed antioxidants, especially S-allyl cysteine (SAC).
The SAC is “a more stable and easily absorbed antioxidant compared to those found in raw garlic,” Chawla told India Today Digital. If you’re looking for a burst of antioxidants in your nutrition bank, the dietitian suggested adding black garlic to the diet. On the other hand, if the aim is to overcome microbial and cardiovascular challenges, consuming regular garlic and its allicin is strongly advocated.
Even though it is beneficial, black garlic should not be considered as a means of treating the body and should never be eaten in high quantities. People should limit their consumption of black garlic to one to two cloves a day, which can be chewed raw or added to meals like regular garlic. At many restaurants, chefs use black garlic for its distinct flavour and unique preparations. Black garlic is accessible through online and offline platforms, coming at a price of Rs 250-400 for 100 grams.
But not everyone should consume black garlic. People on blood-thinning medications or those with very sensitive digestion should be mindful and not overdo it, just as they would with regular garlic.
There have been claims suggesting that black garlic has anti-cancer properties, but not enough research or scientific evidence has been found to verify it.
