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TOMORROW'S NEWS
Black garlic
Black garlic has hit the culinary scene as the next greatest super food. The black garlic is fermented in high heat for a month, which gives it its black color. Brian Han, chief operations officer and co-owner of Black Garlic, Inc., says the patented fermentation process also creates high levels of S-Allycysteine, an antioxidant that has been shown to prevent certain types of cancer. This new garlic variety tastes sweeter than plain garlic and its aroma is much less potent, which may make it the perfect date food without the offensive breath regular garlic provides.
Forms of fermented garlic have been used for health purposes in North and South Korea and Japan for hundreds of years, but the trend has just recently made an appearance on plates in the United States. Restaurants up and down the California coast are including the garlic in their dishes and Han says demand across the country is growing. Unfortunately, Black Garlic, Inc., in California is the only known producer and supplier, so orders must be shipped. A
Contributed photo
Food therapy. Black garlic has been shown to prevent certain types of cancer and has a sweeter taste than plain garlic.
1. 27-ounce package costs about $3.50 and can be ordered at www.blackgarlic.com.
— Madeline Hyden
14
March 12,2009