Black Garlic wasn’t even a concept when we as humans started consuming the regural white one. Garlic has a 7,000-year history is originally from Central Asia and it is widely consumed in Mediterranean culture. It was known from the time of the Ancient Egyptians. It was used both for the taste of their food and for traditional medicine due to its properties.
For sure it is the new trend of modern cooking, the dark super food. Our organic black garlic has undergone a special process. When someone taste it will realize that most of its intense taste and smell is removed. However, its essential nutrients are preserved. When it goes through a natural maturation without preservatives or artificial dyes hundreds of different aromatic compounds are created. The result is a delicate smoky aroma.
Ιt has a range of antioxidant properties and twice the therapeutic properties of white garlic. As a result of its increased power it provides the body with an important ally against the attack of free radicals. These kind of allies are essential for the proper operation of the immune system. Black garlic helps to “repair” our body damage and to slow down aging. Free radicals when oxidized damage the cells and lead to cardiovascular and degenerative diseases of the central nervous system. Some of the best known are rheumatoid arthritis, cancer and other chronic conditions.
A lot of studies confirm its powerful antioxidant and protective effect against cancer and against many other diseases.Improving blood pressure, cholesterol levels and blood circulation are some of its beneficial effects. At the same time, black garlic improves blood circulation and reduces high blood pressure. These features bring black garlic to the forefront of healthy eating. It turns out that nature has provided us with solutions to tackle major health problems and illnesses.
Check out a fun recipe for Black Tzatziki from Black Garlic here!
With our production method, we have full control of the maturing conditions so the final product is completely natural.
Aflatoxins are chemical compounds that are presented in nuts and dried fruits and have been classified as carcinogens. Chemical analyzes testify to the absence of aflatoxins in our finished products.