WHAT IS BLACK GARLIC?

Black garlic is a unique culinary ingredient created by ageing regular garlic under controlled conditions of heat and humidity. Prized for its elevated levels of antioxidants and one-of-a-kind taste profile, black garlic has become a favourite in upscale cuisine and among those who prioritise their health.

THE AGEING PROCESS OF BLACK GARLIC

Fresh garlic undergoes a transformation into black garlic when it is left to mature at temperatures between 60 – 70 Degrees Celsius for 3 to 4 weeks.

DID YOU KNOW?

The process of which the garlic turns from white to a rich brown hue is known as Maillard Reaction!

INTRODUCING LAC ACTIVATED BLACK GARLIC

Antioxidant Powerhouse

10x more natural S-allyl Cysteine (SAC) compared to raw garlic. SAC is an amino acid that promote strong antioxidant defence and protect against oxidative cell damage, which accelerates with ageing.

Immune Champion

Antioxidants can also boost your innate immunity to fight off infections and curb free radical damage, which are often induced by exposure to sunlight, unhealthy eating habits, smoking, and alcohol consumption.

Heart Helper

Promote healthy cholesterol, blood sugar levels and blood circulation. Further enhanced with lecithin, oat fiber, and rice germ extract to promote a healthy heart.

Performance Enhancer

Promote efficient oxygen transportation, thereby improving stamina and energy levels.

Brain Booster

Anti-inflammatory properties to reduce risk of neuronal cells damage caused by oxidative stress, and enhance memory and cognitive function.