Black Garlic

Product Name: Black Garlic Whole.

Botanical Name: Allium nigrum.

Also Known as: Fermented Black Garlic or Fermented American Garlic.

Country of Origin: Originally from the United States.

Ingredients: Fermented American Garlic.

Taste & Aroma: Complex and robust taste. The perfect blend of sweet and savory flavors with garlicky undertones.

Uses: Wherever you would normally use regular garlic! It adds variety and richness to every recipe without the harsh odor of regular garlic!

Shelf Life: Typically, it is excellent for up to three years after purchase.

Storage: The best way to store them is in a cool, dark place with a lid that keeps out air.

Substitutes: Garlic Powder, Granulated Garlic Powder, Pure Garlic Powder, Garlic Salt, Garlic Mince, and Garlic Pepper Rub.

Interesting Fact: Black garlic has twice as many antioxidants as raw garlic.

Health Benefits:

◉ Contains a lot of antioxidants.

◉ Could help manage blood sugar levels.

◉ May lower the risk of cardiovascular disease.

◉ Compounds in black garlic may protect brain health.

A Black Garlic history:

It is a modest element originating in Korean cuisine that has taken the globe by storm. A sporadic storm, granted since chefs and home cooks are still exploring its quite distinctive taste. Ultimately, what purpose does it serve?

Alternatively, what is black garlic?

It is produced by fermenting entire garlic bulbs at high temperatures and for lengthy periods of time. The garlic is then chilled on racks and air-dried for a further week or two. The result is an obsidian clove with a substantially sweeter taste and a soft, meltingly delicious aroma.

The texture is often akin to that of a gummy candy that has been left in a hot vehicle. Consider balsamic vinegar with a dash of soy sauce or tamarind coated in molasses to describe the taste.

Is black garlic better than normal garlic?

I’ve read that its nutritional value is 10 times that of fresh garlic, that it has 10 times as much allicin, the chemical primarily responsible for its disease-fighting properties, and has just 3% of the stench of fresh garlic. Garlic is fermented for one month to produce black garlic.

This info is provided for educational purposes only; it has not been approved by the Food and Drug Administration(FDA). This information is not indicated for diagnosing, treating, curing, or preventing any illness.

Consult a doctor before using natural spices, and herbal products if you’re pregnant, breastfeeding, or on drugs.