What is Black Garlic?

Black Garlic is a kind of fermented garlic used as a food preparation element in many international dishes. Black Garlic is often associated with a marvellous taste, full of appetising complexity – the flavour can be described as a reconciliation between sweet and savoury, without losing the well-known garlic tanginess.  The texture is similar to some dried fruits, with a supple consistency.

But Garlic Stinks! It does, doesn’t it?

See it as the old saying: “With age, comes wisdom” – odourless wisdom. A key characteristic of Black Garlic is the fact that it is odourless. If your Black Garlic stinks anything remotely like garlic, you’ve bought the wrong product! Black Garlic can be enjoyed without having bad breath afterwards, no stinging stenches and no harsh chomps.

Something about health benefits?

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the antioxidation capacity of raw garlic
  • Black Garlic’s antioxidation capacity is 10 times more than the measured level in raw garlic

  • External academic data conclude that aged garlic (Black Garlic) and its antioxidant levels extract from sickle-shaped blood cells by reducing the Heinz body count.

  • S-aryl Cysteine (as mentioned above) is not present in fresh garlic, in contrast with its existence in Black Garlic. Effects include: avoiding cancers, impeding cholesterol, as well as heart and Alzheimer’s disease avoidance.

  • Polyphenol’s content level is compelling and is effective in preventing oxidation of cholesterol, preventing generation of active oxygen and limiting arterial sclerosis.

How long does it last?

Even though nothing is added to the garlic when Simply Garlic produces the Black Garlic, the natural shelf life of Black Garlic is 6 – 8 months. It is recommended to place the peeled cloves in cold storage after opening – this will ensure that next week’s lovely and unique ingredient doesn’t dry out. Because the garlic is fermented in South Africa, it lasts longer than imported black garlic.

How is Black Garlic made?