Black garlic fermentation
Pure Fermented Black Garlic Allium sativum L. must have S-allyl cysteine (SAC)!
Without S-allyl cysteine (SAC), it?s not Pure Fermented Black Garlic Allium sativum L!
No harm/chemicals/preservative/Vegan/Non-GMO/No Fillers/No Flavors/No Additives/No Artificial Colors/Soy and Gluten Free/Lab Tested for Authentic & Active Compound, manufactured naturally, just harmony,
Black garlic fermentation is belonging to the Alliaceae family, which is a frequently used ingredient in gastronomy. Black garlic is emerging as one of the most well-known functional food in the market. Black garlic (BG) is the garlic that has been fermented at a high temperature for 60 to 90 days, under high humidity (80-90%) without any additional treatment. During the heat process, the garlic turns black or dark due to Maillard reaction. After the process, the garlic will gives a sweet taste and alters their consistency to chewy and jelly-like. The duration of fermentation varies depending on cultures, manufacturers, and purposes. Due to reduced content of allicin, black garlic does not release a strong off-flavor.
- High in antioxidant
- Blood sugar control
- Heart protection
- Brain Health
- May reduces bad cholesterol
- Scientifically tested
Please note & consider when purchasing Powders:
- Due to the nature of plant/herbal powders that have no additives or preservatives, our products may clump when the pouch is exposed to heat or moisture. Always store in a cool, dry place.
- Powder texture may vary. Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.
Zip Lock Aluminium Pouches Dimensions:
100g: 12cm (L) x 3.5cm (W) x 16cm (H)