Black Garlic, the black gold of Carinthia

Black Garlic is known as ‘the black gold’ of Carinthia, it is not, as many suspect, a new garlic variety, but a garlic that has matured naturally through a very complex fermentation process that takes month. This process also multiplies the high-quality ingredients.

This great black tuber is still hardly known in Austria but is much sought after by experts, gourmets and top chefs not only because of its unique taste, but also because it does not have any unpleasant smell after consumption.

The unique taste experience of Holzer’s Black Garlic reminds us of Vanilla, Caramel, Balsamic and Tamarind. The slightly sweet garlic is very versatile and can be used in a wide variety of dishes. Gourmet Restaurants like to use black garlic to elevate Steak and Venison dishes. It also compliments deserts.

Why is black garlic so unique? Why is Black Garlic so special?

FDA studies have proved the following benefits:

  • Blood pressure regulation and lowering
  • Anti Cancerogenic
  • Lowering of Cholesterol
  • strong antioxidant – anti-ageing
  • protection of the Liver
  • helps if you suffer from Allergies
  • Blood-sugar regulator
  • Strengthens the Immune system
  • anti diabetic
  • anti inflammatory

Source of Article: Journal FDA


Compared to fresh garlic, Black Garlic does not release a strong aroma due to the reduced content of allicin, which has been converted into antioxidant compounds, such as bioactive alkaloids and flavonoid compounds during the ageing process, and is therefore very popular with people who are sensitive to smells.

The changes in physiochemical properties are the main reasons for the increased bioactivity of black garlic compared to fresh garlic. In addition to daily consumption, several studies have reported that Black Garlic extract has various functions, such as antioxidant, anti-allergic, anti-diabetic, anti-inflammatory and anti-cancer effects.
In 1990, the Designer Foods programme, listed garlic at the top of the list of candidates for fighting cancer.

Although, the Designer Food Program no longer exists, scientists are still looking for so-called bioactive components in various foods.