With a history of human consumption and use of over 7,000 years, garlic is native to central Asia, and has long been used in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used both for food flavoring and traditional medicine.
A new staple of modern cuisine, Black Garlic, is sometimes called “the missing ingredient”. This delicious “caramelized” garlic has undergone a Maillard reaction so that the garlic flavor softens and is rounded out with subtle aniseed notes, while essential nutrients are retained. The fermented allium delivers the molasses sweetness and soft fudgy texture of roasted garlic, with a gently pungent funk and almost a charred flavor.
Our organic quality Black Garlic is made through a preservation process that is completely natural and does not use preservatives, artificial coloring, microbial action or additives. Black garlic is prized for being rich in antioxidants, giving potent health benefits.
With our production method, we have full control of the maturing conditions so the final product is completely natural.
Aflatoxins are chemical compounds that are presented in nuts and dried fruits and have been classified as carcinogens. Chemical analyzes testify to the absence of aflatoxins in our finished products.