The New Black...Is In Your Plate!

From cocktail dresses to the iPod and now onto your plate! Black is chic, even when it comes to gourmet food: check this article in the latest issue of Time magazine. I had never heard of black chicken or black carrots before.


Intrigued, I researched some more. The sudden interest in ebony colored food by gourmets is attested by the fact that even the New York Times ran a recent article on this trend.

"The craze for ebony-tinged foods can be traced to Asia, where inky ingredients have a long and illustrious tradition. The nutty flavors and raven tones of forbidden rice were once reserved for Chinese emperors.", says Time.

Silkie chickens originated in Asia, where they are valued for their deep gamy flavor. US chefs are more interested in the novelty factor that this meat offers. This chicken -- which has white fluffy feathers but black bones, meat and skin -- is also being touted as the new 'health food'.

The Scotsman reports, "Black-bone silky fowl have been used as a "folk invigorant" in China for 1,000 years. Now Chinese food scientists have confirmed they contain high levels of a substance called carnosine. This is a powerful anti-oxidant and is taken in supplement form in the West to improve muscle strength and alleviate the effects of ageing, autism and diabetes."

That's Fit points out the Japanese have always been fond of black food, "Historically, the Japanese sought foods such as black vinegar, black soybeans and black mushrooms for their rich taste. But now deeply-hued foods are recognized for their nutritional value."

And therefore, next time you find dal mein kuch kaala hai, it maybe because you are dining at a gourmet restaurant! :-)