Aged Black Garlic
Black Garlic is garlic that has undergone a fermentation process under set temperature and humidity for a period of time. This process common in eastern countries like Korea China and Japan, has concentrate properties sometimes twenty times that of raw garlic. Antioxidant properties are boosted, and the taste becomes mellow, tangy and sweet losing the pungency of raw garlic, and much of its after-taste effects like 'garlic breath'. Many patents exist claiming the process of fermentation, but the basic technique can be traced well into time, as recipes for making it can be found dating to the 5th century. Black garlic has taken the gourmet world by storm lately, and much mysticism has been placed upon it. It is a beautiful, unique and very elegant addition to any pantry, and its uses range from the savory to the sweet. It is bound to become a staple element much in the way of sundried tomatoes. Plentiful information can be found at http://www.aliexpress.com/store/604941
Natural , organic, no chemical and artificial contains, eliminate garlic smell and replaced with
Sweet and sour taste, no stimulation , smaller and easier to swallow and suitale for all age of people.Black garlic surpass ordinary garlic by 10 times, with antioxiant properties and blood
Sugar controlling function . the contain of 18 amino acids is also 1.5 times that of ordinary garlic.
Selecting and Buying
Preparation and Use
Enjoy as a snack, slice and add to salads or use to top a variety of dishes from pasta to steak to fish. May also be pureed and drizzled on top of dishes like potato salad or pizza
Conserving and Storing
Black Garlic is shelf stable at room temperature and can last up to nine months, unopened, in a dry, cool place. Once opened, keep in a Ziploc in your pantry or fridge for up the three months. If you live in a humid climate, store in the refrigerator (dryer than ambient air). Freezing not recommended.