Black garlic
It is a fantastic ingredient for our cooking.
It is fermented garlic and the color is black, due to fermentation.
It has all the beautiful properties garlic has but it does not smell bad, for those who don't enjoy its flavor and it is excellent for digestion.
It is obtained from fresh garlic (Allium sativum) that is heated at 60-70-80 degrees Celsius in high humidity conditions, for 4 weeks or more.
Properties of black garlic:
1.
Cardiovascular properties: thanks to positive effects on blood lipid levels, lower triglycerides and LDL (bad) cholesterol and higher HDL (good) cholesterol levels
2.
Immune system modulating properties, anti-allergic and anti-inflammatory activity and improved memory and brain function
3.
Anti-oxidant properties
