Black garlic is made by subjecting fresh organic garlic to a process of controlled fermentation without the addition of preservatives or additives. This process gives the garlic a black color, a sweet flavor with a chewy texture, and an aroma of licorice.
Thanks to this fermentation process, the antioxidant properties of fresh garlic are increased, helping to combat the effects of aging. Additionally, it retains the properties of fresh garlic:
- Antibiotic
- Antiseptic
- Boosts the body's defenses
- Fungicidal
- Diuretic
- Expectorant
It contains 10 times more amino acids than fresh garlic (out of the 20 that exist, black garlic has 18, including glutamic acid-umami) and 10 times more lysine than fresh garlic.
