Why Black Garlic?

In fact, some studies indicate that garlic fights infections that are resilient to some antibiotics. There is literature that says China or Korea were the original countries of origin. There is also literature out there that says Black Garlic was noted in the “Tao Te Ching.” Whatever the origin one thing is certain Black Garlic is a delicious addition to any pantry worldwide.

Black garlic is ordinary garlic that has gone through a high heat, long duration, fermentation process. It is a type of aged garlic which is attributed to be browned by the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.

We would describe the flavour as sweet, savory, and umami, with subtle licorice, molasses, date and garlic notes. The mix of the chewy texture and flavour makes the product irresistible and the best thing, no garlic breath!

Black garlic is slightly dried and sweeter than its white counterpart. It is a versatile ingredient.

Benefits include: boost the immune function, heal liver from alcohol damage, improve cholesterol levels, reduces inflammation and it’s easier to consume raw.

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