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February 2011 Issue

Aged Black Garlic for Great Flavor and Health Potential

A garlic frontrunner has emerged: aged black garlic. Aged (or fermented) black garlic has been promoted as the next "superfood" on the Internet and the "it" ingredient by chefs, even though itís been used in Asia for many years. The patented process for making it starts with ordinary garlic that undergoes fermentation and produces melanoidin, the dark substance behind black garlicís color.

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