Black Garlic is produced by fermenting whole bulbs of fresh garlic in a humidity-controlled environment in a specific temperature range for 40 days. Once removed from heat, the bulbs are left to oxidize for one week. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavors resembling soy sauce, balsamic vinegar and tamarind with sweet undertones of fruit, berries and nuts.
Great for Soups, Salads, Side Dishes, Sauces, Appetizers or an accent to the Main Dish!
Black garlic, also called fermented garlic, lower clofibrate, lower blood sugar, is prized for its supposed antioxidant properties and cancer-preventing compound. Good for our health, Black fermented garlic features:
- All Natural
- Immune Booster
- More antioxidants than fresh garlic
- Rich in 18 essential amino acids:
| Item | Raw Garlic | Black Garlic (mg/100g) |
| Tryptophan | 66 | 580 |
| Threonine | 157 | 376 |
| Isoleucine | 217 | 404 |
| Leucine | 308 | 737 |
| Lysine | 273 | 549 |
| Methionine | 76 | 116 |
| Cystine | 65 | 318 |
| Phenylalanine | 183 | 534 |
| Tyrosine | 81 | 592 |
| Valine | 291 | 1040 |
| Arginine | 634 | 1964 |
| Histidine | 113 | 318 |
| Alanine | 132 | 722 |
| Aspartic Acid | 489 | 1560 |
| Glutamic Acid | 805 | 2456 |
| Glycine | 200 | 563 |
| Proline | 100 | 318 |
| Serine | 190 | 477 |