Black garlic powder
Black garlic powder
It was probably discovered about 5000 years ago in Asia. Black garlic is actually fermented white garlic. Today it is produced in special chambers at high temperature and humidity. The fact that garlic turns brown in such conditions is a natural phenomenon and is the result of the reorganization of amino acids and sugars.
As it ferments, black garlic loses its natural color, flavor and aroma, yet gains additional health-promoting properties.
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