Black garlic

Nature’s superfood
The method we use to prepare black garlic optimizes the medicinal properties of the product. Black garlic has a higher amount of antioxidants and biological activity than regular garlic. Antioxidants can help reduce inflammation and lower cholesterol, among other health benefits.
There is no characteristic smell of raw garlic.
The concentration of beneficial components is increased. One clove of black garlic is equivalent to several cloves of raw garlic.
No additives or chemicals, using only garlic grown on the "Raven’s garlic" farm.
Our products are sulfite-free and gluten-free.
Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications. No additives or preservatives are used and there is no burning of the garlic, with the dark color arising from a long-term, low temperature Maillard reaction. The cloves turn black and develop a sticky date-like texture. Soft texture with naturally sweet taste.
Black garlic can be used alone, on bread, with cheese, red wine or dark chocolate, in soups or sauces, with meat or fish, crushed into mayonnaise, added to a vinaigrette or with a vegetable dish and ice cream. The cloves may also be crushed and then water added to create a paste or liquid.
Black garlic is a type of matured or fermented garlic that has acquired a deep brownish-black color. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment for several weeks, in which the natural sugars caramelize. No additives are added, the dark color is the result of a prolonged, low-temperature Maillard reaction. The garlic turns black and forms a marmalade-like texture. Soft texture with a naturally sweet taste.
Black garlic can be used alone, on bread, with cheese, red wine or dark chocolate, in soups or sauces, with meat or fish, crushed in mayonnaise, added to vinaigrette or with vegetable dishes and ice cream. Black garlic can also be crushed and then added to water to make a paste or liquid. When dried and crushed, add salt. It can also be added to face creams and hair shampoo, promoting regenerative processes in tissues.