- SECTOR: Organic food, snacks, spices
- GMO free
- 100% Vegan
- Agricultural Board: EE-ÖKO-01,
- Veterinary and Food Board: EE-ÖKO-02
Production of Black Garlic
Black garlic is only produced from raw garlic that comes from pure Estonian nature. No flavourings or preservatives are added. Black garlic is obtained by subjecting whole raw garlic to thermal processing over several weeks in a special chamber with controlled humidity.
As a result of the process, garlic acquires a dark brown or blackish color, soft texture, and sticky consistency. The characteristic pungent garlic flavor that is unpleasant to some, is replaced by a mild, sweet and sour, and syrupy flavor.
Raw garlic is known to cause stomach upset, but these side effects are absent in black garlic.
Properties of Black Garlic
A large number of garlic’s valuable properties are maintained during cooking at a low temperature. The heat treatment process increases both the content (up to 80 times), as well as the effectiveness of antioxidants. Black garlic lowers cholesterol levels, supports the immune system, and possesses anti- allergic, anti-diabetic, anti-inflammatory, and anti-carcinogenic effects.