Black garlic is made by maillard reaction with fresh garlic for 60~90 days. During this process no other ingredients are added. After the maillard reaction the garlic will have turned black, which is why it is called black garlic.
Longer shelf life
Due to the unique processing technology, the expiration date of black garlic is also much longer than its traditional counterpart, as it has an expiration date of 12months.
It tastes sweet and sour, like fruit, and will not upset your stomach. This black garlic is also much more easy to peel than its white counterpart, making it the perfect ingredient!
The researchers’ experiment showed that black garlic has anti-aging properties, reducing blood pressure and enhancing the immune system in general. Its polyphenol content is 22 times that of raw garlic, containing strong antioxidants.
A unique ingredient
Because of its unique taste black garlic is often used for innovative dishes in restaurants. Common dishes are black garlic soup, black garlic steak, black garlic ice cream, etc…
I graduated from Zhejiang Sci-Tech University, my major is fashion design and engineering, but since graduation, I have engaged designing products non-related to clothing. I am also a senior chowhound, especially have a different kind of obsession for Japanese food. This also led me into the food industry. Together with my partner I hope to bring more innovation into the industry.