Black Garlic is not a cultivar. It’s not a growing thing.Black Garlic is a PROCESSED product , an enzymatic fermentation process.

 After a series of bio-chemical reactions, a lot of Amino acids, Quinones, Polyphenols ,Polysaccharides, SOD, Ketose Amines(KAs) occurred.

    Quinones , as we know, makes the garlic looking dark brown (Black);

    Polyphenols makes the garlic a smell of aroma;

    And, with Polysaccharides, the Black Garlic tastes sweet.

Black Garlic is CURED  in a still chamber for 90days by presetting and controlling the changing humidity and temperature. No any additives. Natural Cured.Any fresh garlic can be processed to Black Garlic. 

Black Garlic is enthused in the current years, as it tastes sweet, aromatic, mild, caramelly……totally different from fresh garlic on which people have a traditional impression of odor and stink.

With Black Garlic ,those keen chefs and gastronomes have developed a lot of new foods and dishes which are quite popular in restaurants and shops.

Foodmeritt has also developed some “Black Garlic Products”, such as Black Garlic Puree, Beef Sloppy Paste with Black Garlic, Black Garlic Vinegar,

Black Garlic Moon Cake, Black Garlic Gelatin Cake…etc..

And we are developing a functional beverage with the ACs (Amadori Compounds, KAs) from Black Garlic.

With the philosophy and courage of Allium sativum, we study, and we do.