The heavenly sweet sticky black garlic makes the perfect base for a marinade or dressing.
Black garlic is a lot more nutritious than its conventional counterpart with its sweet, moderate flavor, it's ideal for those who dislike the strong odor of fresh garlic.
Black garlic has been around for centuries, yet few people know about it. Today, it's widely used in high-end cuisine and promoted as a functional food in Asian countries.
Use in risotto and as a substitute for truffles, mix with butter and add to soups, stews and casseroles. Its subtle flavor complements meat and fish dishes, salads and even desserts. Use it in soups and homemade dressings, enjoy it raw or mix it with mustard, soy sauce, vinegar and other ingredients and add it to your favorite meals.
The part of garlic which we refer to as a clove is actually one of many bulblets, each with a papery casing and compacted into a larger corm or bulb.
To produce Black Garlic, garlic bulbs go under a form of fermentation with strictly controlled conditions, including temperature, humidity and time. The result is that the inside of the bulb changes inside to a black, sweet, aromatic umami-like taste. Black Garlic Powder is easy to use in a wide range of applications.
The history of garlic goes back to before Egyptian times, and it is a herb which has always been valued for both its culinary qualities and medicinal attributes.
This versatile spice starts as fresh white garlic that is fermented at a high temperature in a humidity-controlled environment. Its black color results from the fermentation process. Compared to its fresh counterpart, it's lower in allicin, the sulfur compound that gives garlic its pungent odor.
Black garlic may improve blood lipids, protect the liver and nervous system, boost immune function and reduce cancer risk. These potential benefits are due to its high levels of bioactive compounds, which increase during fermentation.
Its polyphenol content, for example, is 9.3 times higher compared to that of fresh garlic. S-allyl-cysteine levels in black garlic increase 4.3 to 6.3-fold during processing.
S-allyl cysteine (SAC), an organic compound in garlic, protects against oxidative stress and inflammation. Its levels are significantly higher in black garlic compared to its fresh counterpart. Research suggests that it inhibits oxidative damage, a contributing factor to stroke, neurodegenerative diseases, premature aging and cardiovascular problems.
Black garlic has been shown to induce cancer cell death, prevent metastasis and inhibit tumor growth. Furthermore, it may protect against obesity and its complications.
Black garlic also benefits your brain, due to its anti-inflammatory, antioxidant and neuroprotective effects, improving memory performance and slowing cognitive decline.
One way to protect your heart is to add black garlic and other superfoods to your daily menu. The antioxidants in this spice support cardiovascular function and may improve circulation by increasing plasma antioxidant levels. This spice may also protect against diabetes, a major risk factor for heart disease and stroke. Compared to fresh garlic, black garlic is about five times higher in polyphenols. As a result, it's more effective at protecting your heart from free radical damage.
As you age, your brain becomes less efficient at processing information and learning new things. Over time, you may experience memory problems and find it difficult to recall names. On top of that, certain factors, such as sleep deprivation, diabetes and heart disease, may affect cognition and brain function.
Black garlic may help keep your brain sharp until late in life as it may improve memory due to its high antioxidant levels. Antioxidants reduce free radical damage and oxidative stress, which in turn, may help lower your risk of Alzheimer's disease. Due to its anti-inflammatory properties, this spice may protect against cognitive decline, a common health concern among older adults.
There are no major side effects associated with this black garlic.
Fresh, natural, pure herbs and spices imported from Korea, blended and packed in Australia then flown directly to our California Epicurean Kitchen.
|Botanical Name||Allium sativum|
|Common Names||Clown’s Treacle, Poor Man’s Treacle.|