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Back to shopHow is black garlic made?
Black garlic is nothing more than ordinary white garlic that undergoes a long process of natural fermentation. Garlic cloves are placed in controlled conditions – at an elevated temperature and high humidity – for a period ranging from several weeks to even three months. During this time, the Maillard reaction takes place, meaning the slow “caramelization” of natural sugars and amino acids.
The result? Garlic cloves become soft, black, and free from the sharp smell and taste characteristic of fresh garlic. Instead, an aroma appears that resembles smoked plum, licorice, and some even compare it to molasses or balsamic vinegar.
The miracle of S-allyl-L-cysteine and glutathione
During fermentation, a spectacular change occurs in the chemical composition of garlic. One of the most important compounds formed during the maturation process is S-allyl-L-cysteine (SAC) – a natural substance that:
• acts as a powerful antioxidant,
• supports cell regeneration,
• is a precursor of glutathione – the main antioxidant produced by our body, responsible, among other things, for detoxification and protection against oxidative stress.
Glutathione is called the “molecule of youth” – it takes part in neutralizing free radicals, supports the immune system, and slows down the aging process. This is why black garlic has attracted enormous interest in the context of anti-aging and health prevention.
A treasury of polyphenols and flavonoids
Fermentation gives black garlic a completely different profile of bioactive substances than fresh garlic. Studies show that:
• the level of polyphenols increases by as much as 9.3 times,
• the amount of flavonoids increases by around 1.5 times.
The extraction process further concentrates these compounds, making black garlic an exceptionally rich source of natural antioxidants.
History and recognition as a functional food
Although black garlic is considered a novelty in Europe, its tradition dates back thousands of years. In China and Korea, it was known as early as ancient times and used both as a health-supporting remedy and as a culinary ingredient. Today, it is recognized as a functional food – one that, beyond its nutritional value, also has proven health-supporting effects.
In the kitchen and in the home medicine cabinet
Today, black garlic has become a true culinary discovery. The best chefs use it in:
• sauces and marinades,
• meat and fish dishes,
• spreads, risottos, and even desserts.
Its velvety, slightly sweet taste gives dishes depth, while the absence of an intense smell makes it a universal ingredient.
But black garlic is not only a culinary star. It is also a natural way to support the body:
• strengthens immunity,
• supports heart and circulatory health,
• protects cells against oxidative stress,
• has anti-inflammatory effects.
Interesting fact
In folk tradition, black garlic was used as a remedy to ease the effects of excessive alcohol consumption. Studies confirm that the compounds it contains reduce ethanol absorption and may accelerate sobering up.
An old method – a modern discovery
Black garlic is an example of how ancient methods and traditional knowledge can return in a modern form. On the one hand, it is becoming an ingredient in refined dishes in the world’s best restaurants; on the other, it is returning to home medicine cabinets as a natural way to support health and longevity.
Black garlic is more than a food product – it is a bridge between history and modernity, between cuisine and medicine, between taste and health.
