Manufacturing Process

Black Garlic is Normal Garlic that is aged under specialized conditions of heat and humidity. 

• Bulbs are kept in a humidity-controlled environment of 80-90% at temperatures of up to 90°C for extended periods of time up to 90 days.

• Further oxidation is carried out for a period of upto 30 days. 

• The bulbs turn black. Enzymes that give fresh garlic sharpness break down. This Black garlic has a sweet-and-slightly-sour flavor and becomes a super food.

• There are no additives, preservatives, or burning involved.