Black Vegetable Nutrition
As a group, black vegetables have a nutritional superpower, and that is the compounds that give them their dark color. It comes from the two flavonoids – anthocyanins and anthoxanthins. These are well known to be high in antioxidants, meaning that your black veggies are not only brilliant to look at but also packed with health benefits!
Black Vegetables
Before we dive into the different types of black vegetables, we need to cover what is and isn’t a vegetable for the purposes of this article. People love to remind us that tomatoes are fruits, and they are right. Zucchini, squash, pumpkins, and peppers are also botanically fruits. They are parts of a plant’s reproductive system. The thing is, we use them like vegetables. I mean, have you ever cut up a squash or pepper and put it on your breakfast cereal? Neither have we, so if a “fruit” is used like a veggie in the kitchen, and it is black, we included it here.
Aubergine (Eggplant)
Origin: Aubergine, commonly known as eggplant, originated in India, where it has been cultivated for over 4,000 years. Through trade routes, it spread to the Middle East and Europe, eventually becoming a staple in various cuisines worldwide. Description: Aubergines come in various colors, but the most common is purple, which can get really dark. The black variety, often referred to as “black beauty,” is particularly notable. With a glossy, dark skin, it encases a soft, creamy flesh that tends to absorb flavors well during cooking. Best Culinary Uses of Eggplant: Use the Black Beauty aubergines like any other eggplant. You can make roasted eggplant, grill it, saute it, or use it in stews and eggplant curries. They are especially popular in Mediterranean and Middle Eastern cuisines, where dishes like baba ganoush showcase their rich, smoky flavor, or give any of our 23 eggplant recipes a shot. And, if you need some tips on how to cut eggplant, we have you covered.
Black Aztec Corn
Origin: Black corn, also known as purple corn or maize morado, traces its origins to South America, particularly the Andean region. It has been cultivated for centuries by indigenous peoples going back to the Aztecs and Incas, and has since spread to various parts of the world. Description: The deep purple to almost black kernels distinguishes black corn from its more common yellow types of corn. The plant itself often displays striking shades of purple in its leaves and stalks. Rich in anthocyanins, the same antioxidants found in blueberries, black corn not only stands out visually but also offers potential health benefits. Best Culinary Uses for Black Corn: It’s commonly used to make tortillas, tamales, pozole, chips, and masa, providing a unique color twist to traditional corn-based products. Additionally, its sweet and earthy flavor can enhance salads, salsas, and even desserts. Some chefs use black cornmeal in baking to create visually appealing and flavorful bread and pastries.
Black Beans
Origin: Black beans, also known as turtle beans, have ancestral roots that trace back to the early indigenous cultures of Central and South America. They have been a dietary staple in these regions for centuries. Description: Black beans are small, oval-shaped legumes with a shiny, deep black color. They have a dense, meaty texture and a mild, slightly sweet taste. When cooked, they retain their dark color and provide a visually appealing element to a variety of recipes. Best Culinary Uses of Black Beans: They are commonly used in Latin American, Caribbean, and Asian cuisines. They can be served as a side dish, added to soups, stews, and salads, used as a filling for burritos and tacos, or made into veggie black bean burgers. Their adaptability and nutritional value make them a popular choice in vegetarian and vegan diets.
Black Beauty Tomatoes
Origin: Black Beauty tomatoes, a unique tomato cultivar, were developed through selective breeding. While tomatoes originated in South America, the black beauty variety is a modern US creation designed for its distinct color and flavor. Description: These tomatoes are not truly black but have a deep, dark purple hue that appears almost black. Their flavor is often described as a balance of sweetness and acidity. The skin is typically thin, and the interior flesh is juicy. Best Culinary Uses of Black Beauty Tomatoes: This variety adds a visual and flavorful element to salads, sandwiches, and bruschettas. They also make rich, flavorful sauces and can be used to enhance the color and taste of dishes like caprese salad or tomato-based pasta sauces.
Black Beluga Lentils
Origin: Black beluga lentils, named for their resemblance to caviar, originated in central and southwest Asia. These tiny, black lentils have become popular for their unique appearance and culinary qualities. Description: Small and shiny, black beluga lentils retain their black color even after cooking. They have a rich, earthy flavor and a firm texture, making them distinct from other lentil varieties. Best Culinary Uses for Black Beluga Lentils: These lentils are excellent for salads, soups, and side dishes. Their firm texture holds up well when cooked, and their striking color adds visual appeal. They are often used in upscale cuisines and are a favorite among chefs for their elegant presentation.
Soups: These lentils are excellent for adding taste and protein to soups. They don’t break down as easily as other lentil varieties, so they maintain their shape and texture when cooked. Try them in hearty vegetable soups or lentil chili. Curries: Black lentils work well in Indian-style curries. They pair nicely with aromatic spices and can be simmered in a tomato-based sauce for a flavorful and satisfying curry. Try them in this Madras lentil recipe (a copycat of those Tasty Bite lentil pouches everyone loves!)
Black Carrots
Origin: Black carrots are believed to have originated in Afghanistan and were later cultivated in various regions, including Europe. While orange carrots are the most common, black carrots are an ancient variety that has regained popularity in recent times. Orange carrots are actually only a few hundred years old. The orange color was developed in Holland in the 17th Century by a horticulturist who wanted to grow carrots with the Dutch national color (orange). Description: Black carrots have a dark purple to almost black exterior, and their flesh ranges from deep purple to bright orange. The color is due to the presence of anthocyanins, antioxidants. Best Culinary Uses for Black Carrots: They can be used in both sweet and savory dishes. They add a unique visual element to salads, and their slightly sweet flavor makes them suitable for roasting, grilling, or incorporating into desserts like carrot cake.
Black Cherry Tomato
Origin: The black cherry tomato originated in Central and South America and is today grown in a variety of regions with warm climates. Description: Despite the name “Black,” these tomatoes are actually a deep purplish-red or mahogany color. They are small, round, and typically the size of a cherry, making them perfect for snacking. Black cherry tomatoes have a complex and rich flavor, often described as sweet with a slightly smoky undertone. Best Uses for Black Cherry Tomatoes: Their size and unique color make them ideal for veggie trays. Put them in with a mix of red, yellow, and orange cherry tomatoes to give your tray a color boost. Similarly, cut them in half with other color cherry tomatoes to mix into your salads for the same aesthetic splash of color. Looking for something else? Try any of our 15 cherry tomato recipes.
Black Chickpeas (Garbanzo Beans)
Origin: Chickpeas, the main ingredient in hummus, have been cultivated in the Middle East for thousands of years. Black chickpeas are a less common variety but share a similar heritage. Description: Black chickpeas, also known as Bengal grams, have a nutty taste and a slightly firmer texture. Best Culinary Uses for Black Chickpeas: Black chickpeas are a staple in Indian cuisine, often featured in dishes like chana masala or chaat, where their unique color adds a distinctive touch. You can use them as you would normal chickpeas, but they are harder to find. Try international markets. Their best uses are in recipes where you want the black color instead of the traditional tan.
Black-eyed Peas
Origin: Black-eyed peas, also known as cowpeas, originated in West Africa and have been a staple in African, Asian, and Southern United States cuisines for centuries. They were brought to the Americas by African slaves through the transatlantic slave trade. These legumes thrive in warm climates and are now cultivated worldwide. Description: Black-eyed peas are a small, cream-colored type of bean with a distinctive black spot, or “eye,” on one side. They have a mild, slightly nutty flavor and a tender texture when cooked. This legume is not only a source of protein but also provides essential nutrients such as folate, iron, and fiber. Best Culinary Uses for Black-eyed Peas: In Southern cuisine, they are a key component of Hoppin’ John, a traditional New Year’s Day dish believed to bring good luck. They can be used in salads, stews, and casseroles, and their creamy texture makes them suitable for dips and spreads. Black-eyed peas are also commonly enjoyed in Indian cuisine, where they are used in dals and curries.
Black Futsu Pumpkin
Origin: The black futsu pumpkin, also known as Japanese Black Pumpkin, hails from Japan. While its exact origin is unclear, it has been cultivated in Japan for generations. Description: The Black Futsu Pumpkin is a small to medium-sized type of pumpkin with a distinctive wrinkled or ribbed exterior. Its skin transforms from green to a deep black as it ripens, and its orange flesh has a rich, sweet, nutty flavor. This pumpkin’s unique appearance makes it a popular choice for decorative purposes as well as culinary use. Best Culinary Uses for Black Futsu Pumpkins: They are used in both sweet and savory dishes. Their dense flesh holds up well when roasted, making them ideal for soups, stews, and curries. The skin, once cooked, becomes tender and adds a contrasting texture to recipes. This pumpkin can also be used in pies, muffins, and other desserts, bringing a distinct and visually striking element to the table.
Black Garlic
Origin: Black garlic has ancient origins in Korea, where it was traditionally made by fermenting whole bulbs of garlic. The process transforms the cloves into a dark, sweet, and savory delicacy. While it originated in Korea, black garlic has gained popularity worldwide. Description: Black garlic is made through a slow fermentation process that involves heating whole bulbs of garlic over several weeks. The result is a soft, dark clove with a sticky, molasses-like texture. The somewhat sweet flavor has a milder garlic taste compared to fresh garlic. The cloves are often described as having hints of balsamic vinegar and tamarind. Best Culinary Uses for Black Garlic: It can be used as a spread, added to sauces, dressings, and marinades, or incorporated into dishes like risottos and stir-fries. Chefs appreciate its unique taste and use it in both savory and sweet recipes. Additionally, black garlic’s subtle garlic flavor makes it appealing to those who may find fresh garlic too pungent. It would be great on bagels in cream cheese. Check out our guide to making flavored cream cheese.
Black Krim Tomato
Origin: The black krim tomato is believed to have originated in Ukraine or Russia. The “Krim” in its name refers to the Crimean Peninsula (actually the Island of Krim off the peninsula), from which it is thought to have originated. Description: These medium-sized tomatoes have a dark, purplish-black exterior that deepens as they ripen. They are known for their smoky, sweet, and slightly tangy flavor. Best Uses for Krim Tomatoes: Due to their distinct flavor, krim tomatoes are often used in salads and sandwiches or enjoyed on their own. They are available in the USA, but you will likely need to visit a good international market to find them. If you can’t find them, there are certainly plenty of other great tomato varieties to choose from.
Black Olives
Origin: Black olives originated in the Mediterranean region. Olive cultivation dates back thousands of years, and today, black olives are widely grown and eaten around the world. Description: Black olives come from ripe olives that have turned a dark purple or black color through a currying process. They have a smooth, shiny skin and a rich, briny flavor. The varieties of black olives can range in size and taste from mild to intensely fruity. Best Culinary Uses for Black Olives: They are a staple in Mediterranean cuisine and are commonly used in salads, pasta, and pizza, as well as in tapenades and spreads. Their unique flavor also makes them a great accompaniment to cheese plates and antipasto platters.
Black Peppers
Origin: Black pepper, often referred to as the “king of spices,” has a history rooted in the Indian subcontinent. It has been used for thousands of years, with records of its cultivation dating back to ancient times. Description: Black peppers are actually tiny fruits, known as peppercorns, harvested from the flowering vine Piper Nigrum. The black peppercorns are the result of the unripe green berries being dried, which causes them to turn black. They have a bold, pungent flavor with a hint of heat. Best Culinary Uses for Black Pepper: It enhances the flavor of savory dishes, from soups and stews to grilled meats and vegetables. Freshly ground black pepper is often preferred for its robust taste. It is also a common ingredient in spice blends.
Black Radish
Origin: Black radish, or Spanish radish, has its roots in Southeast Asia and was later introduced to Europe. Description: Black radish is a member of the radish family but differs from the more common red radish in both appearance and flavor. It has a peppery taste, similar to its red counterpart, but with a slightly earthier and milder flavor. The black skin is rough and often needs peeling before consumption. Best Culinary Uses for Black Radishes: They can be eaten raw, sliced thinly in a radish salad, or on their own with dips. They can also be roasted or sautéed to mellow their peppery bite, making them a unique addition to vegetable medleys or side dishes. In some cuisines, black radishes are turned into pickled radishes to preserve their crisp texture and distinctive flavor. Try one of our favorite 7 radish recipes.
Black Salsify
Origin: Black salsify, also known as Spanish salsify or black oyster plant, is native to the Mediterranean region. It has been cultivated for centuries and is known for its delicate flavor and versatility in cooking. Description: Black salsify has long, thin roots with a dark brown to almost black skin. The flesh inside is white, and it has a subtle, sweet, and earthy flavor, often compared to oysters. Despite its name, it is not related to true salsify. Best Culinary Uses for Black Salsify: It is often used in soups, stews, or purees, where its unique flavor can shine. Additionally, it can be breaded and fried to create a crispy side dish.
Black Tomatillo
Origin: The black tomatillo, also known as the Mexican husk tomato, is believed to have originated in Mexico. It has been cultivated in Central America for centuries and is a staple in Mexican cuisine. Description: Black tomatillos are small, round fruits encased in a papery husk. When fully ripe, they turn from green to a deep purple or black color. The flavor is distinct from traditional green tomatillos, offering a sweeter and earthier taste with a hint of citrus. Best Culinary Uses for Black Tomatillos: They are commonly used in salsa verde, where their sweetness complements the tartness of green tomatillos. They can also be roasted or grilled for a smoky flavor, used in sauces, or added to stews and soups.
Black Truffles
Origin: Black truffles, or Périgord truffles, have their origins in the Périgord region of France. These prized fungi grow underground in association with the roots of certain trees, such as oak and hazelnut. Description: Black truffles have a strong, earthy aroma,and a rough, knobby exterior with a dark brown to black color. The interior is marbled with white veins. Best Culinary Uses for Black Truffles: They are a luxury ingredient often shaved or grated over dishes like pasta, risotto, or scrambled eggs to impart their intense aroma and flavor. They are also used in sauces, oils, and compound butter. Due to their potent nature, a little goes a long way, making them a decadent addition to gourmet creations like truffle butter.
Black Trumpet Mushrooms
Origin: Black trumpet mushrooms are believed to have originated in France but can be found in various parts of the world, including the rest of Europe, North America, and Asia. Description: These types of mushrooms are known for their distinctive trumpet-like shape, ranging in color from dark brown to almost black. The cap is funnel-shaped, and the flesh is thin and delicate. Black trumpets have a rich, smoky flavor that intensifies when dried. Best Culinary Uses for Black Trumpet Mushrooms: They work well in sautés, sauces, and soups, adding a complex umami note.
Black Yam
Origin: Black yam is native to Southeast Asia but has spread to other tropical regions. It has been a dietary staple in many cultures for centuries. Description: This yam variety has a dark purple to almost black skin and a starchy, white or purple flesh. It is often confused with purple yams, but black yams typically have a more elongated shape. The flavor is mildly sweet and nutty. Best Culinary Uses for Black Yams: Black yams can be prepared in various ways, such as boiling, roasting, or mashing. They are commonly used in both sweet and savory dishes, from desserts to stews. In some cuisines, they are used in traditional celebrations and festive dishes due to their vibrant color and unique taste.
Japanese Black Trifele Tomato
Origin: Also known as black truffle or trifle black tomatoes, they originated in Russia in 1999. And, yes, we know tomatoes are botanically fruits, but we include this unique tomato here as we treat them culinarily as vegetables. I mean, who cuts up tomatoes and puts them on their breakfast cereal? It sounds like a vegetable to us. Description: It has a unique mahogany color and pear shape and is typically around 2-3 inches in diameter, making it a medium-sized tomato. The flavor is said to be rich, complex, and sweet with a smoky undertone. It’s often described as having a hint of earthiness, similar to the flavor of truffles, which is how it got its name. We aren’t quite sure where the Japanese part of their name came from. Best Culinary Uses: These tomatoes can be used in most applications where a globe-style tomato is used.
Shetland Black Potato
Origin: The Shetland black potato, as the name suggests, hails from the Shetland Islands in Scotland. It is a heritage variety that has been cultivated in the region for generations. Description: This small, round type of potato has a dark purple to almost black skin and a dense, waxy flesh. The color intensifies when cooked. The flavor is earthy and slightly sweet, making it a distinctive choice among potato varieties. Best Culinary Uses: Shetland black potatoes are well-suited for roasting, boiling, or mashing. Their vibrant color adds visual appeal to dishes, making them a favorite for creative culinary presentations. They can be enjoyed in a variety of dishes, from traditional Scottish recipes to modern interpretations that showcase their unique qualities. This wraps up our look at different types of black vegetables. We hope you found some interesting veggies here you can work into your recipes. As always, happy cooking!
