Black garlic is made from fresh garlic which is heat treated at a low but constant temperature for more than a month. It is not a fermentation process, as there is no addition of any substance. The chemical change in the garlic purely happens by exposure to the same low temperature for a prolonged period of time. This process results in a delicious treat with a hint of balsamic vinegar, soft undertones of garlic and the subtle sweetness of molasses. The texture is smooth and soft, making it pleasant to use on its own or with other dishes. Use on a cheese platter, as an accompaniment to meats, sauces and rubs or just as a delicious treat on its own. Black garlic stores best in an airtight container at room temperature which ensures it to last at least for 6 months.
Health benefits of Raw Garlic compared to Black Garlic
1) Reduces inflammation (eg. risk of osteoarthritis) 2) Boosts immune function (antibacterial, antifungal, antiviral, and antiparasitic properties) 3) Improves cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids and reduces blood pressure) 4) Lowers cholesterol and decreases risk of cancer
Black Garlic has a much higher content of allicin, the active ingredient in Raw Garlic (Double the benefit but without the odour!) It is also rich in ammino acids and has twice the amount of antioxidants compared to Raw Garlic. Antioxidants protects cells from disease and damage from free radicals, which causes heart disease, Alzheimer’s, circulatory problems, rheumathoid arthritis and other chronic diseases. Black Garlic contains very high concentrations of S-Allycysteine (SAC) which is water soluble and therefore easily absorbed within the body. SAC assist with the absorption of allicin. (Black Garlic: 5,84mg/g compared to Raw Garlic: 0,32mg/g) Black Garlic is well tolerated by the digestive system, minimising chances of gastric distress.