Our interest in black garlic arose during a trip to Japan. It was through some Japanese partners that we discovered it and that encouraged us to produce them.
The black garlic that we produce comes from China and today it is already cultivated in Spain due to its numerous health benefits.
It is born from a garlic fermentation process. Fermentation is obtained by controlling temperature and constant humidity for a long period of time. Then, they oxidize for another period of time. It is in this process when the garlic begins to change its appearance and colour until it becomes a black garlic. This whole process does not involve any additives, therefore its mutation is totally natural.
At first glance it may look like a common garlic but it is inside where the differences are noticeable. It is characterized by its jet black colour and its soft and creamy texture. This makes it perfect for spreading and cooking. In addition, its aroma is not as strong as that of white garlic. Its characteristic black colour is due to the transformation of amino acids and sugars by the high temperatures during fermentation.
Our products
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Heads in Bulk
Flavor: Fruity
Taste: Sweet. Hints of licorice, prunes. -
Heads in Bags
Zip lock bag with two heads of black garlic.
Approx. net weight: 160-180 grs. -
Black Garlic Caviar with Honey
Glass pot.
Approx. net weight: 75 grs. -
Jar of Honey with Black Garlic
Glass pot.
Net weight: 230 grs. -
Jars with Peeled Cloves
PP pot.
Flavor: Sweet.
Hints of licorice, prunes.
Approx. net weight: 60 grs. -
Black Garlic Caviar
Glass pot.
Approx. net weight: 65 grs.
The taste of black garlic is much softer and sweeter than white garlic, it also smells much less and therefore bad breath vanishes. It is easier to digest and does not leave an aftertaste.
Despite its dark colour, unlike the typical yellowish or white colour, its texture is gelatinous and soft instead of hard. In addition, its aroma and flavour are very pleasant in the mouth.
Black garlic has a higher concentration of beneficial properties for our health compared to common garlic. Thus, medicinal components such as thiosulfinates, polyphenols (antioxidants) and linolenic acid are present in higher concentrations up to ten times higher in comparison.
