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Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine.
It is made by fermenting whole bulbs of garlic at high temperature, a process that results
in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind.
Black garlic's popularity has spread to the United States as it has become a sought-after
ingredient used in high-end cuisine. It is unrelated to a genetically unique six-clove garlic
also called black garlic and used in countries such as Korea, or with the ornamental plant Allium nigrum.
Black garlic, also known as fermented garlic, was first introduced by a Japanese researcher
in 2005. Black Garlic uses only high quality natural garlic. Through a special fermentation process,
the garlic has been cultivated to become black in color and its benefits are aplenty as it triggers the
active components within the garlic itself. Although many have thought it has a long history in the
cuisine of Korea and Thailand, it is relatively a new product and it was never used in Korean cuisine
until recently. In Korea, black garlic was introduced as health product and it is still perceived as
health supplementary food. Black Garlic contains a good amount of health benefits as its rich in antioxidants
and added to energy drinks. Apart from that, Black Garlic is claimed to increase human’s longevity.
Korean researchers found that Black Garlic is loaded with nearly twice as many disease-fighting antioxidants as
raw garlic and also claim it has twice the health benefits too. So, to make a comparison then black garlic has
198 units per gram of antioxidants compared with 119 units per gram in regular white garlic. So the bottom line
is that black garlic has more potent antibacterial properties than white garlic, and also the natural compounds
(S-Allycysteine) have been proven to be a factor in cancer prevention.
How to make black garlic? They are usually surprised to hear that the unique color, taste, and texture of our
product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has
been around for many thousands of years.
Black Garlic, Inc. uses the finest garlic. Our direct relationship with farmers enables us to select the raw
garlic that will produce the best black garlic. Most of the magic happens behind the closed doors of our patented
machine. An experienced technician monitors heat and humidity for three weeks, regularly sampling the garlic for
quality and consistency. Black garlic is placed on special racks to cool and dry over the course of one week.
Again, an expert samples the product as it dries for quality assurance. Even after cooling, not every bulb of black
garlic meets our high standards. We sort and package every batch by hand to ensure that only the best of the best
make it to you.
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