Knoblauch-3-Komplex

Black garlic is not a separate plant species, but the common white garlic (Allium sativum). The bulb gets its black colour from a special fermentation process.

To produce black garlic, it is exposed to a temperature of 60 to 80 degrees for several weeks at a high humidity of 80 to 90 percent. This fermentation process is often used in food production and is what gives garlic its black colour.

Black garlic is valued for its high antioxidant content. During the fermentation process, flavonoids (melanoidins) are formed that bind free radicals. Black garlic also contains high levels of S-allylcysteine.

Black garlic is lactose- and gluten-free, vegan, without colourings, flavour enhancers, preservatives.

Chinese garlic, is also called solo garlic because it consists of only one clove. It is milder in flavour than conventional garlic, and is popular in Persian cuisine, among other places, and is said to produce little or no bad breath.

Wild garlic, also known as wild garlic, contains a high amount of organic sulphur compounds (sulphides). In the body, the sulphides, such as allicin, are processed in several steps and converted into thiosulphinate. Compared to white kitchen garlic, green wild garlic is less odorous.