Black foods are the new greens
SACHA VAN NIEKERK
FROM icy almond milk lattes, darkened with coconut ash, to activated charcoal waffles that appear burnt to a crisp, black food is dominating in the realm of fashionable cuisine.
In a world of bubblegum-pink freak shakes, adorned with candy floss crowns and rainbow coloured bagels spread with swirls of funfetti-flecked cream cheese, this latest food trend stands out like the black sheep of the family.
Encompassing not only naturally grown black foods, such as certain fruits, seeds and grains, the trend also includes foods with altered appearances due to ageing, dyeing and cooking techniques.
For instance, pungent kala namak, a kiln-fired rock salt used in South Asia or black garlic, which gets its intense colour from months of ageing under specialised conditions of heat and humidity. Many restaurants have also taken to dyeing foods black using activated charcoal, which is said to have amazing health benefits pertaining to its toxins and chemical trapping abilities, preventing absorption in the gut.
In terms of health, which is a major aspect of this food trend, black is the new green. Greens get all the antioxidant praise, but black-coloured foods can also be packed with health-promoting qualities. Foods of a dark colour, such as blackberries and eggplant, are rich in anthocyanins – phytochemicals that are part of the flavonoid family. According to registered dietitian, Sumaiya Essa, “Their rich purple hue makes them a nutritional standout in the marketplace.
“These powerful antioxidants can potentially lower your risk of heart disease by lowering cholesterol and blood clotting. They have also been linked to diabetes management and prevention of obesity.
“Most studies are linked to animals and so further research is needed to understand the exact mechanism of action in humans.”
With such a long history of monochrome shades being snubbed for vibrancy, what has made this food style suddenly so desirable?
Imagine the drama of cracking into black sesame crème brulée? It’s the striking visual impact that black foods have when presented on a plate.
However, some may say it’s blown up because it seems like an artful reprisal against the “cute” food movement that took over the web in 2017, with the Unicorn Trend. Regardless of why, we’re loving the Goth food movement that seems to be thriving on the South African food scene.
Ice cream Macarons by Sugarlicious
Delicate, tender and sweet, macarons are delectable, but Sugarlicious takes things to a whole new level. Their cookies and cream sandwiches ice cream between two dark French macaron shells. Prices range from R18 to R28. Located: 223 Florida Rd. Call 0836118050.