Process Flowchart

Our chambers

In the different position of cell of Fresh Garlic, there exists the Alliin and Alliinase . 

They have been enemies since their great great…grand father, justlike what their names mean. The SACS will be broken by EC4.4.1.4 once they meet. But only when broken (say cut or chopped) can they meet. And then, Allicin occurred.

However ,at the very beginning when Fresh Garlic is cured, the EC4.4.1.4 is “killed” by appropriate temperature and Humidity. It is killed ,therefore it will no longer have a chance to kill SACS.  

SACS survives. 

For the first time since the Big Bang, SACS does not have to worry about any kill.  SACS unites the other Amino acids and start to play games with the other bio-enzyme. 

After a series of bio-chemical reactions, a lot of Quinones, Polyphenols and Polysaccharides 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.

Of course, Black Garlic also contains many other nutrients and antioxidantswhich are much  rich than that in Fresh Garlic