Black garlic is fermented garlic

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Want to buy black garlic from Amanprana?

Our products are sold in health food stores
or can be ordered via our official webshop amanvida.eu


Black garlic cloves - 60 gr.: € 6,95

Black garlic powder - 60 gr. : € 9,50

Black garlic pasta - 100 gr.: € 9,95

Fried garlic - 50 gr.: € 2,95

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Black garlic is fermented garlic, also known as aged garlic, aged garlic extract and black garlic. It all starts with plain garlic (Latin name: Allium Sativum). When kept in a closed and controlled space, at an ambient temperature of 65°C and at a humidity of 85°C, the garlic transforms into the black version of itself. It takes the garlic 65 days and a drying time of 48 hours to do this.

During this process, its taste becomes sweet and it loses its distinct odour. Its texture becomes a little sticky. Its potency and benefits intensify during this process of resting (aging) and fermentation. As a result, black garlic has more antioxidants than regular white garlic. In addition, black garlic contains S-Allycysteine ​​that is soluble in water, which helps the body absorb the antioxidants faster.

Why would you use black garlic from Amanprana?

Black garlic no longer smells like garlic and doesn’t have the sharp taste of raw garlic either.

It lends a sweet and intense flavour to your dishes. A real flavour enhancer.

Black garlic is ideal for risotto, soup and pasta. It gives dishes a richer flavour. It’s delicious in all kinds of purees and mashes. What’s more, its black colour also enhances the visual quality of culinary dishes. Some say that it gives vegetarian dishes a wonderful umami flavour.

How should you use fermented garlic in the kitchen?

The possibilities for black garlic are endless. Add a spoonful to your mashed potatoes, mashed carrots, in your dressings, salsas, marinades, dips, soup, as a snack, on bruschetta, in pasta sauce, add to hummus, add to kefir, kombucha, apple vinegar, with your fried or steamed vegetables. It lends a sweeter and more intense flavour to your dishes.

For black garlic cooking inspiration, check out our fermented garlic recipes!

The three types of fermented garlic from Amanprana

You process the garlic cloves in your dishes just as you would with white garlic, but are also very tasty to eat as a snack. With the garlic powder it is very easy to add a spoonful of antioxidants to your dish. The garlic paste is super tasty on a piece of bread or a cracker, but you can also add a spoon of the pasta while you are cooking.

Amanprana’s fried garlic

This organic garlic is fried in olive oil, making it wonderfully crispy. You add the baked garlic to sauces, pastas or stews for extra flavor.

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View our range of black garlic


Black garlic cloves

  • 100% organic
  • 100% natural
  • 0% artificial additives

Ingredients
fermented garlic*
*=organic

View label

60 gr.:
€ 6,95

Order

This product can be purchased in health food stores (where to buy) or through our official Amanvida webshop.


Black garlic powder

  • 100% organic
  • 100% natural
  • 0% artificial additives

Ingredients
fermented garlic*
*=organic

View label

60 gr. :
€ 9,50

Order

This product can be purchased in health food stores (where to buy) or through our official Amanvida webshop.


Black garlic pasta

  • 100% organic
  • 100% natural
  • 0% artificial additives

Ingredients
fermented garlic*
*=organic

View label

100 gr.:
€ 9,95

Order

This product can be purchased in health food stores (where to buy) or through our official Amanvida webshop.


Fried garlic

  • 100% organic
  • 100% natural
  • 0% artificial additives

Ingredients
84% fried garlic*, 16% olive oil*
*=organic

View label

50 gr.:
€ 2,95

Order

This product can be purchased in health food stores (where to buy) or through our official Amanvida webshop.

A selection from our range

Our products are organic, vegetarian, processed as little as possible and where possible fair trade and fair world. Manufactured with respect for people, animals and the earth. At Amanprana, we believe in the whole and not in the individual particles.


Sustainable packaging from Amanprana

Amanprana chooses to use glass packaging. This is not only better for the environment, but also better for the taste and your health. Glass is an impermeable substance. This means the chance of something into your food from the outside is therefore nil. In addition, glass also contains no substances that can end up in your product. Glass is 100% natural and therefore does not contain any BPA (Bisphenol-A).

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The process from white to black garlic

At least three conversions take place during the process from white to black garlic:

  1. The typical garlic smell disappears:
    Alliin is the odor component of garlic. Raw, garlic has a sharp and spicy taste. By heating, cutting and pressing the enzyme alliinase in garlic is converted into the strong-smelling allicin. In the transformation to black garlic, allicin is converted to SAC (S-allyl-cysteine), eliminating the smell and also the sharp taste.
  2. The color changes from white to black:
    Due to the heating, sugars and amino acids (proteins) in garlic bond with each other. Sugars and amino acids are partly converted into melanoids, which creates the black color. The famous Maillard reaction in a positive sense. This reaction gives fermented garlic its sweet, intense taste. With taste notes of liquorice, tamarind and balsamic.
  3. Flavonoids, alkaloids and antioxidants are formed:
    One of the most important conversions is that of allicin to S-allylcysteine. As a result, the black garlic has an antioxidant effect that is almost twice as great, the antioxidants from black garlic can be better absorbed and is easier to digest. Due to the slow fermentation process, caused by the endophyte bacteria, a true transformation takes place.

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