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Black garlic, a gem from Asia
It was in Aomori, in northern Japan, that it became famous. Thanks to the work of Professor Jin-ichi Sasaki, its exceptional virtues were demonstrated, in particular those of fighting certain cancers and strengthening the immune system.
Black garlic is obtained after low-temperature cooking of white garlic for several weeks without additives or preservatives, at a specific temperature and humidity.
Our eco-responsible commitment
Our mission is to make black garlic accessible while respecting our planet. We promote short circuits and local partnerships to reduce our ecological footprint. Ultimately, each stage of production, from cultivation to packaging, will be designed to minimize our environmental impact.
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