So, What Is Black Garlic?
How Is It Different From Conventional Garlic?
Black garlic is simply garlic that has been fermented at high temperature and humidity for 12 days.
- Fermentation turns the cloves from white to black
- Fermentation makes the garlic sweeter and soft enough to spread.
- Fermentation changes the phytochemical properties of the garlic.
- The allicin in garlic, which produces the strong, pungent flavor, is converted into bioactive alkaloids and flavonoids.
These bioactive components are easier for our bodies to utilize, and makes Black Garlic an antioxidant, antiallergenic, anti-diabetes and anti-inflammatory.*
Black garlic has been used for centuries in South Korea, Japan and Thailand.
*Shunsuke Kimura, Yen-Chen Tung, Min-HsiungPan, Nan-Wei Su Ying-Jang Lai, Kuan-ChenCheng. Black Garlic: A critical review of its production, bioactivity, and application. 2017. Journal of Food and Drug Analysis. Volume 25: Issue 1. P62-70