Singapore General Hospital dietitian Tan Ai Shan says: “Unlike fresh garlic, black garlic is sweeter in taste. The garlci can also be added into cooking such as chicken baked rice and other recipe. To achieve a sweet, prune-like taste, the fermented garlic is left to oxidise in a clean room for 45 days then the Black garlic can be eaten raw or cooked in the same manner as fresh garlic. At this stage the garlic still not be ready for consumption “as the taste would be too blend”. After this, the garlic cloves will turned black. The black garlic at these stores are imported from China.īlack garlic is produced by fermenting whole bulbs of fresh garlic in temperatures of 65 to 80 deg C in a humidity-controlled room for nearly a month. The blackened cloves are available at Giant hypermarkets and Shop N Save Supermarkets.

Previously, I’ve tried many skin creams given by doctors and they were not effective.”He spends about RM6 a day on this black garlic diet. After three to four days of consuming black garlic, the red patches disappeared. Mr Choo, who suffers from psoriasis – a skin disease which results in itchy red patches or flaky scales, decided to give the herb a try after seeing a newspaper advertisement for it.He says in Mandarin: “The effect was obvious.

Oil painter Choo Keng Kwang, 81, has been eating around half a bulb of black garlic a day for the past few months. Appearing in the market here about two years ago, the herb has gained great welcome by consumer concern about their health. Superoxide dismutase(SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the black garlic extract were increased 13-folds,more than 10-folds, and 10-folds, respectively, as compared with those of the raw garlic extract.īlack garlic is suitable for busy city people who have great pressure, mental fatigue, insomnia, poor blood circulation, heavy constipation problem, high blood pressure, high blood sugar or high LDL cholesterol as well as those people who want to strengthen their immunity systemīlack garlic that may cost RM60/kg or more for a pack of six bulbs, the black garlic is the new food hit the world by surprised.īlack garlic is a type of fermented garlic, it derives its name from the colour of the cloves after an ageing process. Black garlic contains an increasing amount of amino acids, and organic-sulfur substance, S-allyl-L-cysteine (SAC), which probably contributes much to enhancement of anti-tumor potency.

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