Black Garlic is white garlic that has been fermented under high heat for up to 80 days. It is transformed from pungent and hot to black, sweet, chewy and savory. May be used in all garlic dishes as well as new recipes that are not compatible with plain white garlic. This is truly a superfood with twice the anti-oxidants of regular white garlic. Amaze your friend with this secret ingredient.
Black Garlic is produced by “fermenting” and aging whole bulbsof fresh garlic in a humidity-controlled environment in temperatures of about 140 to 170 degrees F for 30 days.
What’s the black color all about? Well, it occurs naturally as the sugars are drawn out of the garlic cloves during the fermentation process. Once out of the heat, the bulbs are left to oxidize in a clean room for 45 days. This lengthy process, involving no additives or preservatives, causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of balsamic vinegar and soy sauce. Yum!
During the fermentation process, the compound allicine (which gives raw garlic its distinctive odor) is turned into the water-soluble amino acid, s-allcysteine, (which means no stinky breath for you). The added bonus? It’s absorbed more quickly by the body, is 100% bioavailable, and is a powerful antioxidant.
A savory product originating in the orient and produced for hundreds of years it is now available in the United States and from an artisan farmer.