Black garlic (Active ingredient)

The black garlic comes from Asia. These are the whole bulbs of garlic which are maturated for at least thirty days to a high-temperature and to a degree of humidity surrounding 90 %. This process allows a very slow caramelization of the garlic of which the pods become then black and take the texture of a prune. The black garlic, tender and mild, is lackingin the spiciness of the fresh garlic and offers flavours that can vary according to its drying time. New condiment appreciated in cooking), the black garlic is also considered as a great food, or as a nutraceutical, for its abundance in antioxidants and its beneficial action on the immunity.