Article Black Garlic

Black Garlic vs Raw Garlic

1 Dec, 2017
When compared to fresh Raw Garlic, Black Garlic does not give a strong pungent flavour due to reduced content of allicin.
As a result of the fermentation process, it gets converted into anti-oxidant compounds, such as bioactive alkaloids and flavonoid compounds.
The changes of physicochemical properties are the primary reason for increased bioactivity of Black Garlic.

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