Description: Garlic has been used as a medicinal herb since medieval times right up to the modern era where its benefits have been observed and scientifically proven. Historical records indicate that garlic had been used as medicine as a diuretic, digestive aid, antibiotic, anti-parasitic, for colds, infections and a wide variety of other ailments.
White Garlic becomes Black Garlic following a month-long fermentation process under strictly controlled heat and humidity. This very specific process results is a soft, jelly-like texture that is free from odour and has a taste similar to figs.
From a nutritional point of view, Black Garlic has a similar content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic. But that is not the whole story.
Black Garlic also contains an additional very specific compound called S-Allycysteine (SAC) in very high concentrations, compared to White Garlic which is water soluble and thus absorbed easily within the body. S-Allylcysteine has been shown to assist with the absorption of allicin. This makes Black Garlic much more effective than White Garlic for all the benefits mentioned above and additionally it is well tolerated by the digestive system so the chance of gastric distress is completely minimised.
Sure, it might look like garlic gone bad, but really it’s an ingredient we’re seeing at restaurants across the world. Black garlic is made when heads of garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. Nothing compares to black garlic. The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique.
Nutritionists have long believed that garlic is healthy for the heart working to reduce homocysteine levels in the bloodstream. Homocysteine is an amino acid which damages arterial walls and encourages the deposition of cholesterol onto the arteries.
Research indicates that garlic boosts circulation by increasing the production of hydrogen sulphide. Garlic contains numerous sulphur compounds that may be of benefit in maintaining healthy blood pressure levels and may also aid normal clotting. It is likened to taking low dose aspirin.
Garlic stimulates white blood cell activity required by the immune system for fighting infections including colds and fungal infections including candida. In fact, some studies indicate that garlic fights infections that are often resilient to some antibiotics. Garlic has potent antimicrobial properties and in the 1950’s was used to treat cholera and dysentery. During the First World War, garlic was used to treat battle wounds in the absence of antibiotics.
Garlic has been shown to be of benefit in normalising blood sugar levels and it is thought that this is due to its ability to enhance insulin production.
* 100% NATURAL: Black Garlic is made of 100% fresh garlic, no pesticides and aged for at least 120 days.
* NO PRESERVATIVES: Fresh garlic is the only ingredient of our Black Garlic. All garlic are aged in a special fermentation process without any additives.
* NUTRITIONAL VALUE: Black Garlic contains twice the amount of antioxidants than regular garlic and is often considered as superfood.
How to Use
There are so many ways! Black garlic is an extremely versatile ingredient. Here are a few favorites:
On toast: Top it with an egg for an extra protein kick, or use it on a crostini topped with white anchovies or prosciutto for a sweet-and-salty take.
With cheese: The subtly sweet tang of black garlic works well with robust cheeses. Put a few bulbs on a charcuterie or cheese plate for your next party.
In a burger: Chop up some bulbs and mix in with ground meat or beans and spices to make burgers. You could also spread it directly on the bun or on top of the burger to replace butter, mayo, or other condiments.
With hummus: Black garlic is a natural fit for hummus. Try it with creamy white beans instead of the usual chickpeas for a delicious twist on the Mediterranean dip.
In a slow-cooker recipe: Black garlic is perfect for infusing flavor into slow cooker recipes. Here's how to use it when making chicken or pork to add to soups, salads, and entrees.
In a spice rub or marinade: In a food processor, pulse black garlic with shallot, olive oil, balsamic vinegar, and a little sea salt. Use as a marinade for beef, pork, or chicken.
In a broth or sauce: Using black garlic in sauces is a great way to dress up items like mushrooms and tofu, which take on the flavor of whatever they're prepared with. This Feasting At Home recipe is perfect for Meatless Monday, and it also works well with fish.