Taşköprü Black garlic is not a type of garlic that grows black in the field. It is obtained by fermenting normal Taşköprü garlic with only heat and humidity for 6-8 weeks. Its taste is dried fruity, unlike normal garlic.

Thanks to the fermentation process, it is also free of its odor, which is partially a problem in consumption.

The taste of black garlic is different from regular garlic. The taste and smell of garlic has disappeared, and it is slightly sweet, fruity and sweet. It has a jelly-like structure, meaning it is not hard.  

Black garlic can be eaten raw or cooked like regular garlic.  

It has a soft, dry fruity texture that melts in your mouth. It is surprisingly delicious.  

You can find recipes made with black garlic at recipes.  

Very high quality garlic is produced in Taşköprü district of Kastamonu. Black garlic produced with Kastamonu Taşköprü garlic differs from other black garlic in the world in terms of nutritional content.

WHY BLACK GARLIC?

Although black garlic smells slightly like normal garlic, it does not cause an odor similar to the unpleasant odors that come out of the body and mouth after eating normal garlic.  

Black garlic does not contain any additives and is a completely natural food. Its taste is fruity and sweet.

WHY BLACK, WHY WHITE  

One of the most important criteria why regular garlic cannot be consumed is the odor it creates in our mouth and body.  

Black garlic does not cause odor in our mouth or body. Its taste is fruity and slightly sour. Even when black garlic is used in meals and salads, it is possible for it to be absorbed into our body without losing any of its content.

You can click here for frequently asked questions and answers about black garlic.

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