Notebook

Black Garlic: Super Ugly and Super Good for You

We’ve known about the health benefits of garlic for a while now (to name a few: it's nutrient-dense, low in calories, boosts the immune system, and helps with blood pressure), but it seems like black garlic is giving regular garlic a run for its money.

Black garlic is regular garlic that has been exposed to a controlled heat and humid environment for about a month, then left to oxidize for about another week.

The fermentation process almost doubles the amount of antioxidants, turning it into super garlic. During this process, a natural compound found in garlic called S-allylcysteine (please do not ask me to pronounce that) is increased. S-allylcystein helps absorb allicin (another compound found in garlic, also tough to pronounce), making the garlic easier to metabolize. This increases the concentration of antioxidants and immune boosting properties.  

If all of those scientific facts don’t sell you on this gross looking but super healthy food, apparently it tastes better too! A ton of chefs are starting to use this ingredient because of its milder, and sweeter flavour.

If you’re as curious as we are to try black garlic, it can be found at some Loblaws locations, Whole Foods in Yorkville, and of course where you buy everything else, Amazon.