Black garlic puree

Mild yet powerful, black garlic loses its strong garlic smell but retains its subtle fragrance, developing very balsamic aromas. White garlic is aged and fermented for three to four weeks under the right temperature and humidity conditions to transform into black garlic.

Color change is due to Maillard reaction (chemical reaction between an amino acid and a sugar), similar to that of chocolate. After aging and fermentation, sugar content of garlic increases, giving it a dried-fruit texture and a sweet-and-sour flavor. Under controlled temperature and humidity conditions, it candies on itself, taking on a supple, very tender texture akin to dried apricot pulp and prune, the flavors of which can also be found here.

It undergoes no thermal process, and is candied in its shell. Its nutritional qualities are preserved. In Japan, black garlic is renowned for its health benefits. In addition to being completely natural, it is very rich in S-Allyl-Cistein, a neuroprotective and cardioprotective antioxidant. It is therefore recognized as having therapeutic virtues against excess blood lipids (cholesterol, triglycerides).

Black garlic also improves blood circulation and reduces high blood pressure. In Japan, its consumption is recommended for hypertensives and diabetics, to prevent senility, fortify the body and combat excess fatigue.