The characteristic black color is due to the maillard reaction, a process where amino acids and sugars combine and caramelize as a result of high temperatures. As a result of this process, the garlic becomes soft and its flavor is sweeter, it is very reminiscent of licorice, and it does not leave bad breath, does not repeat itself or cause digestive discomfort, which makes many couples happy. Furthermore, since it is fermented, it has a lot of umami, something very characteristic of Japanese gastronomy and naturally fermented foods.
Garlic is one of the most beneficial vegetables and has many healing properties on your teeth. Its components include vitamins B1, B2, B3, C and minerals such as iodine, potassium, and phosphorus, but once it turns black it becomes a superfood with the following properties:
1) It is an antioxidant very rich in vitamin C and contains between 5-7 times more polyphenols than white garlic.
2) Prevents the appearance of cardiovascular diseases, as it improves blood circulation, reduces blood pressure, reduces platelet aggregation and helps control blood cholesterol levels.
3) It contains vasodilatory substances that help reduce headaches and migraines.
4) It helps raise defenses, protecting us from bacteria responsible for infections and fungi such as candida, increasing the proliferation of lymphocytes.
