The history of Black Garlic stems from Asia. Black Garlic is the highest quality garlic that has been aged by a process of the perfect mix of heat and humidity causing the garlic to ferment. The garlic is roasted at a low heat for anywhere between 30 – 60 days to attain perfection. Black Garlic is a completely natural product. This means no food coloring, no soy sauce (yes it’s gluten free) and no preservatives. The black color of the garlic occurs naturally as the sugars are drawn out of the garlic during the process of slow roasting. The green pungent flavors of fresh garlic are gone but the garlic essence remains. Black Garlic is the perfect mix of sweet/savory deepened by the flavors of molasses with balsamic, caramel and tamarind undertones but retaining the garlic essence. The texture is soft and chewy and melts in your mouth.

- Sweet and sour taste, no irritating odor like garlic. - Reduce cholesterol, reduce fatty blood, improve blood circulation. - Stablize blood pressure, protect cardiovascular system. - Minimize arteriosclerosis. - Inhibit the growth of cancer cells - Lower liver enzymes, protect liver cells, fatty liver - Reduce blood sugar, anti aging - Enhance immunity, increase resistance - Stimulate disgestion, reduce flatulence, bloating