Black is the new green.
Black may not be the first colour that springs to mind when one thinks about food, but the hue that used to be associated only with espresso and cocoa has officially expanded its horizons.
Black is officially the new green. It has joined the ranks of healthy, nutritious foods.
The anthocyanin, or pigment, found in naturally occurring black foods has been found to lower the risk of heart disease, cancer and diabetes. Black foods also tend to contain high levels of antioxidants and other beneficial nutrients.
Why not get on the black food bandwagon?
How is it made? Black garlic is formed by taking every day, normal garlic, and slowly heating the bulbs over the course of several weeks. Through this process, the garlic caramelizes and gains its signature black colour and sweet, syrupy taste.
With two times the antioxidants found in normal garlic, one might say it has been aged to perfection.
Squid ink has been used in recipes for centuries in Japan, Spain and Italy, often as a dye for pastas or in sauces, but only recently has it come come to the attention of global cuisines.
The black liquid boasts plenty of nutritional benefits, including high levels of iron and healthy fats, proteins and amino acids.
Recent research has even discovered that squid ink can be toxic to certain cells, including cells that form tumors.
These days, squid ink can be found in all sorts of foods, even croissants, as seen in the photo to the left by @yennyeee on Instagram.
Black trumpet, shiitake mushrooms and Chinese black mushrooms are just a few examples of naturally occurring black-coloured foods. These mushrooms contain a compound that stimulates immune system activity. It also has an antioxidant that prevents aging and cancer.
It’s been known in Asia for generations, but has just come to the attention of the rest of the world in recent years. Black rice, also known as ‘forbidden rice’ or purple rice is a variation of glutinous rice. Not only is it high in iron, antioxidants and vitamin E, but the hull also boasts one of the highest levels of anthocyanin that can be found in food. It has a lovely nutty flavour and livens up any dish with a vibrant colour pop.
Activated charcoal is perhaps best known for its role in whitening teeth, cleaning water and removing toxins and chemicals from the body if they’ve been ingested. But activated charcoal, particularly coconut charcoal, is now finding its way into everything from burger buns to ice cream.
As part of the Academy of Culinary Arts’ commitment to professionalism and excellence and that the learning we offer reflects current trends in the hospitality industry, we’re exploring the newest developments in the food and beverage industry. Follow along with us with #foodfadstofollow!