Black Garlic, comparing to the white garlic, has double antioxidant effect, which makes it a great support to the human body against free roots
Antioxidants are essential for the proper functioning of the immune system, prevent and repair any “damage “in the body and inhibit aging as well.
Free radicals damage the cells and lead to heart disease, Alzheimer's disease, circulatory problems, rheumatoid arthritis, cancer and other chronic diseases.
S-allylcysteine, is a component of fresh garlic and a derivative of the amino acid of cysteine which is in very high in concentration in the black garlic. That means we have to take in consideration that helps lower cholesterol, and also prevent cancer.
S-allylcysteine helps in better absorption of garlic allicin by the body. Allicin is soluble in fat, while the S-allylcysteine is water soluble, thus protecting the body from infections.
The properties of black garlic are the improvement in blood pressure, the improvement of levels of cholesterol and blood circulation, antimicrobial, antibiotic, anti-inflammatory and antifungal. Recent researches show anticancer properties and a reduction of symptoms of Alzheimer's disease. All the above bring black garlic in the foreground of a healthy diet. It is the natures propose to face major health problems and diseases.
Further information about the properties of black garlic, you can find at the table below:

How it turns from white to Black

Exterior black garlic retains the white peels of garlic and only when it is peeled off then the black color is revealed. A food with countless beneficial properties for the human body.
The team of Down Village with respect to the product and through affiliated crops, we use exclusively organic garlic, grown up with the best practices in the fields of our region in order to guarantee a unique raw material.
For the production of black Garlic, we began the first experiments in 2011. Exhaustive tests were done almost on all domestic varieties and on several varieties of the Mediterranean area (Spain, Italy). A series from numerous quality checks ended up in a process of production with fully automated chambers, which is governed from high temperatures and high humidity for some weeks. Then it remains enough time for proper maturation. Then Black Garlic is ready for disposal.
During the production process does not use any additional element or a conservative, making Black Garlic a completely natural product with sweet and pleasantly smoky flavor. The strong smell and the spiciness of garlic have disappeared during production. So, without the intense aroma of raw garlic can be used on pasta, risotto, meat, marinades, salads and in every recipe in which you would normally use white garlic.

Black garlic has twice the antioxidant power of the white garlic, giving the body an ally against free radicals. Antioxidants are necessary for the proper functioning of the immune system, the prevention and repair of the damage of our body, the suspension of aging. Free radicals damage cells and lead to heart diseases, Alzheimer's disease, circulatory problems, rheumatoid arthritis, cancer and other chronicle diseases.


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Down Village - Black Garlic production in our experimental farm © 2016 Wild St & CA, all rights reserved.