Black Garlic

Fermented From High Grade Organic Fresh Garlic

Black garlic is created through an advanced biological natural fermentation process in which export-grade fresh organic garlic bulbs are kept at a high temperature and humidity for 30 days. The fermented bulbs are then placed in another room where the fermentation process continues for another 30-60 days. This is a completely natural process and does not use any preservatives, artificial colouring or any additives. It’s a natural enzymatic ageing process during which the white garlic cloves turn black and in fact develop higher nutritional values, with their nutritional properties increased in potency as compared with natural garlic. The fermentation process also removes much of the pungent garlic taste and smell. Black garlic loses the undesirable odour of fresh garlic whilst retaining all its essential natural nutrients. Black garlic contains s-allylcysteine, a compound that is believed to help promote certain health benefits. S-allylcysteine has been studied for its cancer preventive properties and its ability to lower cholesterol.

Organic garlic – Fresh raw organic garlic bulbs are kept at high temperature and humidity.

30 Days – Fermented bulbs are placed in another room where fermentation process continues.

40 Days – Organic garlic cloves start to turn black, producing higher levels of anti-oxidants which give black garlic even more potent health benefits.

60 Days – Much of the pungent garlic taste and smell is lost while natural essential nutrients are retained.

90 Days – The entire process is completely natural and does not use any preservatives, artificial colouring or additives.