What is Black Garlic ?


White garlic becomes black garlic following a month-long caramelization process under strictly controlled heat between 140-170 degrees Fahrenheit. This process causes sugars and amino acids garlic to react which results in the black pigmentation. The process that turn garlic cloves dark, changes their consistency into that of jelly, soft texture like a marsmallow and gives them a sweet taste

 

Health Benefits Black Garlic

 

 

Hitara Black Garlic

How is it produced ?

 

Black garlic is so named because of its matte-black appearance. It is commonly referred to as "caramelization" garlic but given there is no microbial action, this is somewhat innacurate. The unique colour, flavour and texture of black garlic are due to enzymatic breakdown, from the slow conversion of the natural sugars combining with the amino acids found in garlic, during a process known as the maillard reaction. This requires the perfect combination  of heat, humidity and time, resulting in a completely natural product. There are no preservatives, no flavours and no colours added to the garlic

What does it taste like ?

 

Heavenly! Black garlic tastes nothing like raw garlic. The sharp and pungent flavour that once was, slowly transforms during the maillard reaction as the cloves deeepen in colour and its texture changes from firm to a prune-like consistency that melts in your mouth without the associated "garlic breath" afterwards. The flavour develops into the perfect mix of sweet and savoury flavours, with subtle notes of balsamic vinegar, caramel and tamarind, with a mellow garlic essence

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The Healthy Magic in

Hitara Black Garlic

In Black Garlic, S-allylcystein assists with the absorpsion of allicin, helping it metabolize more easily, which could offer boosted protection againts infection

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Greatest Deposits

 

The difference between ordinary garlic and black garlic arising from physical or chemical properties changes during the process of "fermentation". Research shows that black garlic contain antioxidants (flavonoids, compounds, polyphenols and other antioxidants type) which is much higher than the onions fresh for up to 10 times

The greatest deposits of black garlic is an antioxidant (amino acids and their derivatives) that have been examined have the potential for some biological effects include: anti-diabetic, anti-cancer, anti-viral and anti-cholesterol and stroke to maintain kidney function and heart, smooth blood flow and improve insulin sensitivity

~~~ Come and join with Hitara Black Garlic @ DUBAI EXPO 2020 at Indonesian Paviliun , 17 - 23 December 2021 ~~~
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