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What is Black Garlic?

Black garlic is a superfood and has long been used for health benefits in Korea and Japan. Black garlic is produced using a patented, high heat fermentation process, with no additives or preservatives. When fermented, it causes the sugars and amino acids in the garlic to react which produce melanoidin, a dark colour substance that gives black garlic its distinct colour and removes much of the undesirable odour while retaining all its essential natural nutrients.

How do I eat Black Garlic?

You can eat it by itself. It does not stimulate stomach in a way raw white garlic does. One or two cloves are a recommended amount of consumption per day.

Health magic in Black Garlic  ( The Straits Times on 19 June 2011, Pg. 24)

Black garlic contains health essentials nutrients, such as 18 types of amino acids, proteins, garlic-ene, active SOD, polyphenols and etc. Black garlic is a good source of s-allylcysteine, a natural chemical that’s believed to have health benefits. S-allylcysteine is water soluble, which is absorbed more quickly and easily by the body.    S-allylcysteine has been studied for its cancer preventive properties as well as its ability to lower cholesterol and improve cardiovascular health. The fermentation process also produces a high level of antioxidants which gives black garlic even more potent health benefits