What is it?
The garlic black by subjecting the fresh garlic green to a process of controlled fermentation without the addition of preservatives or additives. This fermentation process results in a garlic black that features a sweet taste with a rubbery texture and smell of licorice.
What are its properties?
- Are markedly increased the antioxidant properties of the fresh garlic helping to fight the effects of aging.
- It has all the properties of the fresh garlic (antibiotic, antiseptic, increases the body's defenses, fungicidal, diuretic, expectorant etc..)
- Contains 10 times more amino acids than fresh garlic (of the 20 there are, the garlic black has 18, among them the glutamic acid-umami-) and 10 times more licina a fresh garlic.
How to take it?
The garlic black can be consumed directly without a problem since it does not repeat or stop bad breath as the fresh garlic. The garlic black is also considered as a culinary staple ideal for haute cuisine dishes. It is advised to consume one to three teeth that day due to their multiple beneficial effects for the health.