♻️西班牙 原粒黑蒜 Spain Hippocreates Black Garlics



每盒三粒約100-120g per 3 whole garlic 黑蒜可以說是一種具爆炸性益處的天然調味品,獨特柔滑的口感,經發酵後,普通大蒜的氣味消失,變成帶大豆、香醋和葡萄乾的味道,使黑蒜獨當一面成為一種美味佳餚,近年都出現在許多食譜中,被標記為每個廚房不可或缺的食材。 既因為它的味道,也是因為其健康特性。 黑蒜是透過幾星期內將普通白蒜加熱發酵而製成的,完全沒其他添加,完成發酵後帶有一種鮮味,是一種天然的增味劑!在醬汁或湯中加一丁點黑蒜已經足夠。 研究表示,與白蒜相比,黑蒜中的抗氧化含量幾乎增加一倍。 抗氧化物在體內對免疫系統功能至關重要,也可以防止和修復遊離基對健康細胞的損害。 黑蒜每克抗氧化劑有198個單位,而普通大蒜每克有119個。 黑蒜能保護身體細胞的自然防禦系統。 研究還發現,從黑蒜中吸收多酚等物質,比從白蒜中吸收更好。 Black garlic is a natural seasoning bursting with healthy properties. Unique and soft taste, smooth in texture, that’s black garlic. The smell and taste of regular garlic has disappeared which result in a completely new ingredient. The taste is best described as: subtle hints of soy, balsamic and raisins. This makes black garlic an attractive delicacy. In recent years, black garlic has been labeled as an indispensable ingredient in every kitchen in many cookbooks. Both because of the taste and because of the healthy properties. Flavour enhancer Black garlic is a natural flavor enhancer! It has a delicious umami flavor. Try a spoonful of black garlic paste in your sauce or soup and taste the difference! A great alternative to E numbers. 100% natural Black garlic is produced by means of a carefully controlled heating process of the regular white garlic to ferment it in several weeks. Except for a little warmth and care is nothing else added. Health Research has shown that the amount of antioxidants almost doubles in black garlic compared to white garlic. Antioxidants are essential in the body for proper immune system function, however also preventing and repairing damage to our body cells. Black garlic has 198 units per gram of the antioxidants compared to 119 units per gram in regular garlic. Black garlic ensures that the natural defense system of body cells remains more than white garlic. Studies also indicate that substances such as polyphenols are better absorbed from black garlic than from white garlic.