History of Garlic
Garlic is a natural antibiotic; a precious gift from Mother Nature. Garlic known as Allium Sativum is also a type of vegetable that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health.
Since ancient times, garlic has been recognized by many civilizations for its variety of medicinal properties. This natural food have the reputation as an effective remedy for tumors dated back to the Egyptian Codex Ebers of 1550 B.C. (an ancient Egyptian medical manuscript). Today, more than 5,000 scientific publications from all over the world have confirmed the traditionally recognized health benefits of garlic.
Many centuries ago, a Persian scientist Muhammad Ibn Zakariya Razi (865 – 925AD) had already discovered “allicin”, an unstable dual-sulfide, found only in freshly crushed garlic. “Allicin” will lose its activity if it is exposed too long to air or light. Surrounding temperature above 65°C or PH value greater than 8.5 can totally damage “allicin” causing it to be inactive. Studies to maintain the activity of the dual-sulfide in garlic has became a critical technology in biochemical research today.
Fermented Black Garlic
The Japanese biotechnology industry was the pioneer to develop the fermentation of garlic by inducing the natural maturation of garlic to preserve the activity of “allicin”.
The Natural Antibiotics – Allicin
Allicin is an organosulfur compound obtained from garlic. It was first isolated and studied in the laboratory by an Italian chemist Chester J. Cavallito in 1944 and John Hays Bailey in 1947. This colorless liquid has a distinctively pungent smell. This compound also exhibits antibacterial and anti-fungal properties. Allicin is garlic’s natural defense mechanism against pests attack.
During an analysis in 2005, the Japanese Government Food Development Centre found out fermented black garlic contains 18 kinds of amino acids needed by the human body, and the antioxidants contained are 17 times higher than the white garlic, the free amino acid is also 1.5 times richer than the raw garlic. After this information was revealed, it became the top topic of the Japanese health food industry.
Today, Japan had somehow transferred their Black Garlic Fermenting technology to China, the largest garlic producing country in the world. In 2010, she harvested 13,664,069 tons of garlic, 77% of the world’s total garlic production of 17,674,893 tons. Japan is currently importing garlic and black garlic from China.
About Black Garlic
What is Black Garlic
Our Black Garlic is an organic garlic that has been fermented naturally under a constant high temperature to release stronger antioxidants, while getting rid of most of the garlicy pungent smell and taste of a normal garlic.
Black Garlic contains much more SOD (Superoxide Dismutase – an antioxidant) than regular garlic. When allicin (a powerful antibiotic and anti-fungal compound naturally occurring in garlic) is fermented, it turns into S-allylcysteine which is more easily absorbed by the body.
Why is Black Garlic Black?
Black Garlic is not grown black. It is produced by enzymatic fermentation from an organic garlic. During this high temperature and low humidity process, the sugar and amino acids present in the organic garlic reacts to become melanoidin, which gives black garlic it’s black colour.
Why Black Garlic
Garlic has been considered a valuable healing agent for thousands of years in ancient China and Egypt. Even today, it is commonly use for it’s medical benefits throughout the world especially Eastern Europe and South East Asia.
Cited from ancient Chinese saying, “Garlic has a hundred medical use but possess one bad effect.” It contains high sulphurous compound, therefore too much consumption of raw garlic is harmful to the eyes and gastric.
Through fermentation which drains away the high sulphurous compound, Black Garlic solve this problem and furthermore, the content of Amino Acid and S-allylcysteine increases compared to a normal garlic adding to it’s benefits.
How Are They Made?
The Enzymatic Fermentation Process
Our Organic Black Garlic is done under a natural process at high temperature with the correct humidity that last from 60 to 90 days depending on the size and grade of the Organic Raw Garlic.
As shown in the Enzymatic Fermentation Process above, the color of the Raw Garlic gradually darkens and changes from white to brown to dark brown and finally black due to the chemical reaction of sugar and amino acids under high humidity. The black color on the 60th day indicates that melanoidin is form.
During the fermentation process, the composition and taste of the garlic also changes gradually. It has a wonderful texture similar to sweet and sour jelly much like a fruit and melts in your mouth. No additives or preservatives were added during the fermentation process.
Category Content (Per 100g) S-allyl Cysteine 5.53mg Calorie 1109KJ Water 53.6g Protein 12g Lipid 5.1g Saccharide 41.1g Dietary Fiber 1.2g Ash Content 2.3g Sodium 53.9mg Calcium 13mg Iron 2.1mg Vitamin B2 0.1mg Vitamin B6 10.7mg Nicotinic Acid 14mg
Amino Acid Content (Per 100g) Tryptophan 58 Lysine 549 Threonine 379 Valine 1040 Methionine 116 Phenylalanine 534 Leucine 737 Isoleucine 404 Cystinem 318 Tyrosine 592 Arginine 1964 Histidine 318 Alanine 722 Aspartate 1560 Glutamate 2456 Glycine 563 Proline 318 Serine 477