Black garlic is produced by fermentation, a Japanese technique that has been around for thousands of years. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great garlic, and ends with great black garlic. Feature: We use the finest garlic. Our direct relationship with farmers enables us to select the raw garlic that will produce the best black garlic. Even after cooling, not every bulb of black garlic meets our high standards. We sort and package every batch by hand to ensure that only the best of the best make it to you. Most of the magic happens behind the closed doors of our machine. An experienced technician monitors heat and humidity during fermentation, regularly sampling the garlic for quality and consistency. Black garlic is placed on special racks to cool and dry. Again, an expert samples the product as it dries for quality assurance. Organic resourced from Yunnan, China.

Exclusive process control for better taste and optimized flavor. Ready to eat chewy snack;. Non-GMO; Pesticides & Heavy metal tested for each batch for full compliance;. 100% pure garlic; No additives;. USDA NOP Organic Certified;.