Have You Heard of Black Garlic?!

Black garlic is a distinctive product made by fermenting ordinary garlic using a special process. Originating from Eastern culture, it has now become widely known around the world.

Black garlic was first used in Asian countries, particularly Korea and Japan, including for traditional medicinal purposes.

As a result of fermentation, it may contain higher levels of certain antioxidants, particularly flavonoids and alkaloids, compared with regular garlic. These compounds can help protect cells from the effects of free radicals.

Black garlic is also considered to potentially support normal immune and cardiovascular function and may have beneficial effects on brain activity. It also contains minerals such as magnesium, calcium and potassium.

During fermentation, the compounds responsible for the sharp smell of fresh garlic are altered, giving black garlic a milder aroma and a slightly sweet taste.