Black garlic is a pure natural nutritrition food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one. Black garlic changs the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy excitant odor, becomes a kind of pure natural green nutritrition food without any addition agent, which is rich of nutrition and delicious. S-allyl base homocysteine can prevent the combinatiopn of reactive oxygen species and harmful cholesterol; restrain the occurrence of arterial sclerosis.

Usage：3-5cloves daily;
Note：With black garlic skin soaked drink will get better result. This product cannot replace drugs.

The Black garlic derives its dark appearance through the fermentation process. Fermentation takes place through two stages. In the first stage Organic garlic bulbs are arranged in wooden boxes and placed in a greenhouse-like room for about a month.

The room is kept at high temperature and humid conditions to create a dry steaming effect which is ideal for the garlic bulbs to ferment. By the end of the month, the garlic bulbs will acquire a light brownish color. They will then be transferred to another room for the next and final stage of maturation after which in would acquire its black appearance.

Simple though it may seems, these effects on the fresh garlic bulb includes decomposition, acid reduction, hydrolysis, synthesis and a host complicated transformation affecting more than 800 types of amino acids. Enzymes are broken down and proteins and sugar naturally found in the garlic will combine to create the black appearance, the sweet, balsamic taste and smooth soft texture that offers an amazing melt- in-the- mouth sensation.

In a Research into the Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation,(Emiko Sata, et al 2006), the report states that the black color is likely to be derived from anthocyanins so that a hypothesis is also raised that polyphenols are increased. This method of fermentation was also discussed by Professor Junichi Sasaki (Sasaki J, et al, 2000) , which the research team tested the anti-tumor potentials of the aged Black Garlic.

You can eat it by itself or cook with other food. It does not stimulate stomach in a way a raw garlic does. One or two cloves is a recommended amount of consumption per day.

Another benefit of black garlic is its antioxidant levels – it contains twice that of regular white garlic. “Antioxidants are essential for our immune system as well as preventing and repairing damage to the body’s cells,” says Robert. “Black garlic could also help lower cholesterol levels, and may offer some protection against infections as it’s a natural antibiotic.”

Natto is a traditional Japanese dish made from soybeans fermented with Bacillus subtilis1 . Keep in mind that we do not recommend eating soybeans unless they are fermented. The key element in natto is the fermentation of the soybeans, which make them easier to digest while increasing your body’s ability to absorb nutrients.

Matsutake mushrooms are also known as pine mushrooms or Tricholoma matsutake or Tricholoma nauseosum. They originated in Japan, but can be found in northern parts of Europe, Asia and North America. They are very popular and respected in Japanese cuisine for its distinctive flavor. Japanese respect these mushrooms so much that they are prepared to pay several thousands of dollars for a kilo of Japanese mushrooms. The imported Matsutake are much less valuable, but still used in the meals.

The tradition of using Matsutake in the healing started in ancient China, 3000 years ago. In these days, people believed in the magical properties of matsutake mushrooms and had used them in many rituals.