Black Garlic is aged white garlic, treated with nothing but humidity and heat. The resulting Garlic is jet black, completely soft with a texture like a dried fruit and has a sweet balsamic-molasses flavour.
The cloves are really versatile to cook with and can be added to pasta sauces, stocks, great with risottos eg wild mushroom and Black Garlic rissotto, or even just on a deli board alongside sundried tomatoes, cheeses and breads.
The ageing process takes away the after-smell associated with regular Garlic so the Black Garlic can be enjoyed straight from the pot as a snack - it has a truly unique flavour, strong, sweet and pungent.
Black Garlic has all the health benefits of regular garlic and nearly twice the antioxidants. Black Garlic has 198 units per gram of antioxidants compared with 119 units per gram in regular garlic.
Health Benefits:
Aged garlic extract has been found to lower blood pressure in patients with treated but uncontrolled hypertension.
Allicine is a fat soluble naturally occuring antibiotic and anti-fungal found in regular Garlic. This is turned into S-Allycysteine which is a water soluble antibiotic and anti-fungal which is far easier for the human body to absorb.
