Black garlic is a superfood with excellent digestibility. It is fermented at controlled temperature and humidity. Black garlic is rich in antioxidants and has no odor, with a much sweeter taste compared to traditional garlic. Black garlic is useful for reducing cholesterol thanks to the presence of a particular sulfur compound called s-allylcysteine (SAC). The black version of garlic is believed to be effective in treating psoriasis. Pairings: the black variety of garlic can be used both raw and cooked: gently cooked in the classic spaghetti aglio olio e peperoncino or in soups, or raw to flavor meat, fish, and vegetables. Due to its rather soft texture, it can also be spread on bread. Storage: keep in a cool, dark place.
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Black garlic is a superfood with excellent digestibility. It is fermented at controlled temperature and humidity. Black garlic is rich in antioxidants and has no odor, with a much sweeter taste compared to traditional garlic. Black garlic is useful for reducing cholesterol thanks to the presence of a particular sulfur compound called s-allylcysteine (SAC). The black version of garlic is believed to be effective in treating psoriasis. Pairings: the black variety of garlic can be used both raw and cooked: gently cooked in the classic spaghetti aglio olio e peperoncino or in soups, or raw to flavor meat, fish, and vegetables. Due to its rather soft texture, it can also be spread on bread. Storage: keep in a cool, dark place.
