aged black garlic data base compilation by primaryinfo.com

Project @ a Glance

Contents

Aged black garlic is a type of fermented garlic (Allium sativum) or also called Allium nigrum due to its ornamental plant Produced using a patented, high heat fermentation process, aged black garlic is an all natural product with no additives, preservatives or any
other ingredients. The month long aging process not only changes the color of the garlic, but alsothe taste and the texture
Black garlic is produced by fermenting whole bulbs of fresh garlic in temperatures of 65 to 80 deg C in a humidity controlled room for nearly a month. After this, the garlic cloves will have turned black. To achieve a sweet, prune-like taste, the fermented garlic is left to oxidise in a clean room for 45 days.
White garlic contains anti-microbial, antibiotic and anti-fungal agents in its active ingredient, allicin. In black garlic, Sallylcysteine assists with the absorption of allicin, helping it metabolize more easily which could offer boosted
protection against infections.
Black garlic has none of the strong odor of white garlic and can be consumed in large quantities without the olfactory effects
Black garlic appear in a wide variety of food recipes, but especially in savory sauces and dishes Additional recipes include roasted butternut squash with black garlic and miso, black garlic butter, and black garlic tofu.
An increasing number of the black
garlic companies are now growing to cultivate their market places around the world

Basics

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Market Scenario