Chemical Composition

During ageing, fresh garlic converts allicin into S allyl cysteine, a stable compound linked to antioxidant and anti inflammatory activity. Concentrations reach up to six times those in raw garlic. The powder supplies potassium, magnesium, and about two milligrams iron per hundred grams, while carbohydrate dominates the macronutrient profile. Total antioxidant capacity rises sharply after controlled ageing, often exceeding one hundred fifty thousand micromoles TE per hundred grams

Origin & Nutritional Composition

Black garlic originated in East Asia and is now produced globally. Whole bulbs sit in eighty percent humidity at seventy degrees Celsius for forty days, then rest to develop deep colour via Maillard reaction (en.wikipedia.org).

Milling produces black garlic powder that offers about 50 calories and two grams protein per tablespoon with virtually no fat.

Reported Health Benefits

Animal and human studies link S allyl cysteine to improved lipid profiles, blood pressure moderation, and oxidative stress reduction health.com pmc.ncbi.nlm.nih.gov. 

Polyphenols in black garlic powder help protect cells from free radicals, while its prebiotic fructans can support beneficial gut flora pmc.ncbi.nlm.nih.gov nature.com. 

Regular culinary use may assist heart health and immune resilience.

Cultural Significance & Historical Significance

Aged garlic was first documented in Korean temple cuisine and later spread through Japan and China. Modern chefs embrace black garlic powder for its balance of sweet date like depth and mellowed allium bite, elevating fine dining and street food alike

Flavor Profile

Black garlic powder tastes of molasses, tamarind, and lightly smoked balsamic with gentle soy like salinity. Texture is fine and slightly sticky, instantly dispersing in warm liquids.

Functional Use

Blend half a teaspoon of black garlic powder into ranch dressings, barbecue rubs, ramen broths, or compound butter. Whisk into chocolate truffles or caramel for savoury depth, or create a quick umami glaze by mixing with mirin and miso. Its natural sugars encourage browning on roasted meats and vegetables.

Fun Tidbits

• Black garlic powder does not contain added sugar; the sweetness forms from natural fructose caramelisation.
  
  

• Chefs have spun black garlic powder into gelato topped with sea salt for a salty sweet finish. 
  
  

• Ageing reduces pungent allicin aroma, allowing people sensitive to raw garlic to enjoy its flavour.
  
  

La Botanique Sacrée selects black garlic powder for its sweet umami expression and broad functional appeal. The ingredient aligns with our apothecary ethos, adding flavour complexity and antioxidant potential without fillers.

Products Featuring Lucuma Powder

• Spiced Aioli Seasoning – black garlic powder enriches turmeric and smoked paprika for creamy dips.
  
  
• Smoky Salt – Danish smoked sea salt meets black garlic powder for mineral savoury crunch.
  
  
• La Tomate – Mediterranean tomato blend gains depth from black garlic powder and sumac.