Black garlic, also known as fermented garlic, is a variety of garlic aged through a controlled fermentation process. It has a mild, almost sweet flavor and a chewy texture. Here are some popular uses for black garlic:

1. Culinary Seasoning: Black garlic can be used as a seasoning in a variety of dishes. It adds a unique depth of flavor to sauces, marinades, soups, stir-fries, and even meat or fish dishes.

2. Condiment: You can also use black garlic as a condiment. Spread it on toast with a little olive oil for a delicious spread or add it to cheese or charcuterie platters for a gourmet touch.

3. Sauce: Black garlic can be mixed with mayonnaise, sour cream, or yogurt to create delicious sauces to use as dips, sandwich condiments, or salad toppings.

4. Baking: Although it may seem unusual, black garlic can also be used in baking. It adds a unique richness and depth of flavor to desserts like chocolate, caramel, or even cookies.

5. Salad dressings: Incorporate black garlic into your homemade salad dressings for a subtle and complex flavor. It pairs well with a variety of ingredients such as balsamic vinegar, honey, mustard, and fresh herbs.

6. Pasta sauces: Incorporate black garlic into pasta sauces for a touch of sophistication. It adds depth and complexity to pasta dishes, whether tomato, cream, or olive oil based.

7. Marinades: Use black garlic in your marinades for meat, poultry, or seafood. Its unique flavor adds an extra dimension to grilled or roasted dishes.

These uses offer a glimpse into the many ways you can incorporate black garlic into your cooking to add a touch of originality and flavor.

Compared to raw garlic, black garlic contains 16 times more S-allyl L-cysteine ​​(SAC), 3 times more arginine, and 6 times more polyphenols. What is SAC (S-allyl-L-Cysteine)? Why is it the best antioxidant? Fermented garlic contains a particularly interesting compound, S-allyl cysteine ​​(SAC). More stable and more bioavailable than allicin, SAC has many benefits. In addition, black garlic is much richer in vitamins and antioxidants, because fermentation potentiates them. SAC (S-allyl-L-Cysteine) is a sulfur compound, combined with L-Cysteine, which are both antioxidants that play many roles in your health. Sulfur can help maintain the oxygen balance that affects the brain, produce bile secretion, and increase your metabolism. Additionally, it can also help boost your immune system. While L-Cysteine ​​is an amino acid that is a precursor to glutathione, helping to eliminate toxic substances, prevent brain damage caused by alcohol or drugs, and nourish your skin. In addition, it can help strengthen and repair cells that have been affected by radiation. B-Garlic is a good choice for your health. With S-allyl-L-Cysteine ​​that increased up to 16 times fresh garlic. Containing many good nutrients, B-Garlic has a sweet taste and is easy to eat.

Garlic fermentation, resulting in black garlic, is a natural and complex process that takes place over several weeks. Here are the general steps of this process:

Garlic Cloves Selection: Fresh, high-quality garlic cloves are selected for use in the fermentation process.

Preparation: The garlic cloves are carefully cleaned and sometimes peeled, depending on the fermentation method chosen.

Fermentation: Garlic cloves are placed in a controlled environment, often under specific temperature and humidity conditions. Fermentation can be achieved in a variety of ways, including air aging, lactic acid fermentation, or enzymatic fermentation.

Chemical transformation: During fermentation, chemical reactions occur in the garlic cloves. These reactions transform the compounds present in fresh garlic into new compounds, giving garlic its characteristic dark color and unique taste.

Maturation: After the initial fermentation period, the garlic is sometimes left to mature for a few more weeks. This allows the flavors to develop further and the texture to soften.

Drying and Storage: Once fermentation and maturation are complete, garlic is sometimes dried to extend its shelf life. It can be stored whole or cut into pieces, depending on preference.

The garlic fermentation process can vary depending on culinary traditions and the specific techniques used by different producers. However, the main goal remains to transform fresh garlic cloves into a final product rich in flavor and health benefits.

100g bag,
Total fat 0 g.
Protein 0g.
Total carbohydrates 2 g. (1%)
Sugars 2 g.
Sodium 0 mg.

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