For those who have a keen interest in how eating black garlic can help, we don’t expect you to just take our word for it, we wanted to share some academic papers and press articles detailing the bioactive processes at work and how these give rise to such numerous benefits in terms of enhanced nutritional and medicinal properties.
Black garlic is not new to the UK culinary scene, some garlic farmers claim it was originally created as long as four thousand years ago to season Korean, Japanese and other Asian dishes and has simply been rediscovered.
Whatever its provenance, a series of international academic research papers have highlighted – as a direct result of biochemical changes created by the ageing process – black garlic’s potential for achieving improved health and wellbeing, and for reducing the risk of developing certain illnesses and long term conditions. This global academic research is part of the general current trend to conduct widespread expert investigation into plant nutrients and phytochemicals.
Our products are available in bulb, clove and paste for your convenience.