Black Allium is fermented garlic manufactured completely naturally without the application of any preservatives or other chemical additives.
The garlic is ripened for a long time in controlled temperature and humidity conditions, as a result of which the cloves become darker and darker until they turn completely black.
Leads good breath,
Black Allium is not only a form of garlic but it has its own very special taste, sweet with nuances of balm and liquorice, similar to the flavour "umami", which in Japanese means "pleasant savoury taste", and is one of the five basic tastes together with sweet, sour, bitter and salty.
The word was originally coined by Professor Kikuna Ikeda and derives from a combination of the terms umai "delicious" and mi "taste".
Black Alliun from Las Pedroñeras/100 grs
Purple Garlic from Las Pedroñeras/100 grs
Total Dietary Fibre
Try it as
As a culinary ingredient black garlic can be used in a wide range of ways, just like normal garlic, but its soft and easy-to-use texture also make it a delicious, healthy snack on its own. Most importantly, however, it has outstanding nutritional benefits.
Black garlic has five times more antioxidant potential than normal raw garlic and contains between five and seven times the quantity of polyphenols (Sato, 2006; Kim 2012). This is because during the lengthy ripening process the pungent garlic compounds are naturally converted into health-giving phenolic compounds, among which are bioactive organic sulphur compounds such as S-allylcystein and S-allylmercaptocystein, which have anti-oxidative effects. In addition, black garlic contains tetra-hydro-beta-carboline derivates, which exert anti-inflammatory and anti-thrombotic activity, a property also found in other fermented products such as wine and beer (Sato, 2006 - 2).