Thursday, March 12, 2009
Black garlic has hit the culinary scene as the next greatest super food. The black garlic is fermented in high heat for a month, which gives it its black color. Brian Han, chief operations officer and co-owner of Black Garlic, Inc., says the patented fermentation process also creates high levels of S-Allycysteine, an antioxidant that has been shown to prevent certain types of cancer. This new garlic variety tastes sweeter than plain garlic and its aroma is much less potent, which may make it the perfect date food without the offensive breath regular garlic provides.
Food therapy: Black garlic has been shown to prevent certain types of cancer and has a sweeter taste than plain garlic.
Forms of fermented garlic have been used for health purposes in North and South Korea and Japan for hundreds of years, but the trend has just recently made an appearance on plates in the United States. Restaurants up and down the California coast are including the garlic in their dishes and Han says demand across the country is growing. Unfortunately, Black Garlic, Inc., in California is the only known producer and supplier, so orders must be shipped. A 1.27-ounce package costs about $3.50 and can be ordered at www.blackgarlic.com.
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Tomorrow's news: Black garlic
Black garlic has also been more and more popular in Asian countries. Japan, Taiwan, South Korea and China all become important market of it. A major garlic company in China, Pretty Garlic, has developed a commercialized type of aged black garlic being exported to many countries in the world. For more details of its product pictures and characteristics, please visit http://www.prettygarlic.com/products/blackgarlic.htm
Tomorrow's news: Black garlic
I like Black Garlic very much,simply it is delicious. Its specifications & details: 1) Raw material: Chinese garlic 2) Transporting and storing temperature: normal temperature 3) Supply period: all the year round 4) Preserve method: avoid light, seal, and place in cool-dry place; cold storage better. 5) Consumption method: one or three cloves one day, eat after peeling.Some detailed information is available at the website http://www.hcgarlic.com/black-garlic.html
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