What is Black Garlic

Read the story

Sources say that black garlic comes to us from Asia, mainly Korea, Japan and China, where for 4000 years it has been used as an anti-inflammatory and anti-aging agent in traditional medicine, knowing its properties in enhancing energy, especially in Taoism and Chinese Medicine. Its production process follows the natural methods of maturation and fermentation found in the culture of Asian nutrition and medicine.

It is produced from white garlic, through a mild caramelization and fermentation process (Malliard reaction), where it loses more than half of its weight, while its caramelization converts its components from fat-soluble to water-soluble, allowing the body to fully metabolize it.

This results in giving the body 4 to 8 times higher levels of many of its beneficial properties. It is one of the most powerful antioxidants in the fight against free radicals, with the main beneficial component of garlic, S-allyl cysteine, being stabilized and increased dramatically (x8) during the process, while at the same time maintaining its properties in fighting pressure, without smelling and disturbing the stomach.

Taste-wise, it goes from being hard in texture and astringent in the mouth, to soft and chewy, with an aroma of caramel and licorice, ending with a slight aftertaste of caramelized garlic. Its flavor palette allows it to work with almost the entire range of recipes, from savory, sweet and sour to sweet.