Black Garlic is produced by fermentation of regular white garlic. Fermentation is done under controlled temperature and humiditywithout any additives or preservatives for 60 to 90 days. Natural sugars andamino acids in white garlic are then turned into melanoidin which gives theblack colour of the garlic. During fermentation, the ingredients and taste of the white garlic also changed. The pungentsmell and strong taste is gone. It now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more.Black garlic is rich in 18 kinds of essential amino acids in the human body.
Black Garlic Paste is made of peeled black garlic without supplements. The paste appears brown to black and is without any impurities.It has a rich garlic odor and it tastes sour with a hint of sweet.The paste is convenient and very easy to eat. It is usable directly after opening, eaten directly or spreaded on bread slices and biscuits.
