Organic black garlic 50g
Black garlic has the same nutritional and healing properties as white and contains twice the amount of antioxidants.
100% natural black garlic in peeled cloves.
What is black garlic?
It comes from the enzymatic darkening of white garlic which gives it a black color and eliminates the strong and caustic smell.
This process takes place after many months of maturation under strictly controlled temperature and humidity.
How does it taste;
The taste becomes complex and interesting, since it emits tons of coffee, petimezi, licorice and is sweet and pleasantly smoky.
The taste it gives where it is added is completely different from that of ordinary garlic, with only the well-known aftertaste of garlic common, which in the case of black is particularly mild.
It does not have the strong smell that common white garlic has.
What is the difference with common white garlic?
In addition to color, black garlic differs in texture and most importantly in taste.
With the ripening process it is transformed from hard and grilled to soft, sweet and with low acidity, while maintaining a light aroma of garlic.
White garlic, even in the form of pills, emits a strong odor that penetrates the skin and causes an unpleasant odor on the body and breath.
Black garlic does not have the strong smell of white garlic and can be consumed in large quantities without the olfactory side effects.
Black garlic has twice the antioxidant power of white garlic.
Due to the mildness that results from the maturation process and the conversion of the ingredients from fat-soluble to water-soluble, digestion is easier, however it retains its properties in regulating blood pressure.
What are its benefits?
Black garlic has twice the antioxidant power of white garlic, providing the body with an important ally against the onslaught of free radicals.
Antioxidants are necessary for the proper functioning of the immune system but also the repair of damage to our body and the inhibition of aging
S-allylcysteine is a component of fresh garlic and a derivative of the amino acid cysteine, which is found in much higher concentrations in black garlic and is thought to help lower cholesterol and prevent cancer.
S-allylcysteine helps in better absorption of garlic allicin by the body.
Allicin is fat soluble, while S-allylcysteine is water soluble, thus protecting the body from infections.
Black garlic contains up to 4 times higher concentrations of beneficial ingredients, such as Potassium, Sodium, Magnesium, Calcium and water-soluble amino acids.
Improving blood pressure, cholesterol levels and blood circulation and the antimicrobial, antibiotic, anti-inflammatory and antifungal properties of black garlic, but also recent research showing anti-cancer properties and reducing the symptoms of Alzheimer's disease. garlic at the forefront of healthy eating and the solutions that nature has to offer to deal with important health problems.
How is it used?
Theoretically, it can be used where common garlic goes, but the striking thing about black is that it goes equally well with both savory and sweet preparations!
It is suitable for marinades, pasta, risotto, dressing for salads, it goes in dip eg yogurt, but it is uniquely combined with chocolate!
More specifically, whole cloves can be used in pesto for pasta sauces or risotto, as a spread for sandwiches or burgers, in dressing for salads, in tzatziki, but also to give body and aroma to sauces for meat or fish.
Honey with garlic goes perfectly with cheeses and cold cuts, as a dressing in salads, along with mayonnaise or mustard for spread on a sandwich or burger or as a crust on grilled meat or fish.
Mash the cloves with a little oil and then spread with this meat, chicken or fish before cooking.
For lovers of garlic, it is eaten plain, while its characteristic smell almost disappears after a while.
Nutritional elements per 100g
Country of origin: SPAIN