Premium Black Garlic for Health and Culinary Use

Black garlic is a fermented black garlic product with a unique taste and higher nutritional value. Black garlic is made from fresh raw garlic (mostly single headed garlic) and fermented for 60-120 days under specific temperature and humidity conditions. Through the Maillard reaction, the garlic body turns black, eliminating spicy flavors and producing a sweet and sour taste. During the fermentation process, proteins are broken down into amino acids, carbohydrates are converted into fructose, water and fat content are reduced, and trace elements are significantly increased.

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