Stand: F13 – View Map
Black garlic no longer has the highly astringent sharp taste of fresh garlic and doesn't have the bad breath effect, but now has a fruit chutney type taste with hints of liquorice and other flavours. There is no nutritional loss in processing black garlic, and the benefits of fresh garlic are maintained and boosted. Local analysis shows two and half times more antioxidants present than in fresh garlic. The sulphur content changes in to a very digestible form. It is 100% organically grown garlic with no additives, preservatives, colourings, sugars or any other substances used. Since it improves with age, we consider it to be an "alive" food with over two years shelf life. Can be used directly as a spread on any food whether savoury or sweet. There is no requirement to cook black garlic and it is recommended to add to meals after cooking. The name "Karamaya" was chosen for its meaning of transformation or rebirth and reference to ancient culture.