How's Its Made???

How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.

Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great organic garlic, and ends with great black garlic.

Most of the magic happens during the controlled fermentation process. An experienced personnel monitors heat and humidity for three to four weeks, regularly sampling the garlic for quality and consistency.

Black garlic is placed on special racks to cool and dry over the course of one or two week. Again, an expert samples the product as it dries for our quality assurance.

Black Garlic???

Black Garlic is a type of aged garlic used as a food ingredient in Asian cuisine. It is made by aging the whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic or even tamarind . No any additives are added and 100% natural, thus, it is called "Aged Black Garlic"

The aging that produces black garlic reduces the pungent odor and strong flavor, making it more palatable and appealing to some people. The taste of black garlic has been compared to that of a dried fruit, smoky, sweet and slightly chewy, according to the Antioxidants-guide.com. Conventional garlic, even in freeze-dried capsules, emits a strong garlic odor that permeates the skin, causing objectionable body and breath odor in people using garlic as a health supplement, explains CandidaAlbicansCure.com. Black garlic has none of the strong odor of white garlic and can be consumed in large quantities without the olfactory effects.

~ Overview of Garlic History ~

The Greeks and Egyptians attributed aphrodisiac properties garlic. Perhaps
because of the hot herb's reputation for inflaming the passions, some cultures
forbade the eating of garlic or entering of sacred places after eating it. Tibetan
monks, for instance, were forbidden from entering the monasteries if they had
eaten garlic.

Sanskrit records show garlic’s medicinal use about 5,000 years ago, and the
Chinese have used it as medicine for at least 3,000 years. The Egyptians,
Babylonians, Greeks, and Romans all used garlic for healing purposes.

Six dried garlic bulbs were in the tomb of Tutankhamen.