We care about every detail,
from the organic farming of our garlic...
..to our one by one selection process
to keep a high quality final product.
Melimei´s black garlic is aged through a natural maturation process, without the use or application of any preservatives or chemical additives.
As a process, it was discovered in Japan about two decades ago.
The great innovation of Melimei is to have developed the black garlic with the variety
Allium ampeloprasum (Chiloé´s garlic), different to the traditional Allium sativum. It is with this Chiloé´s variety that a great number of researches were done to test their qualities
as functional food, which so famous have done it today.
Based on a controlled fermentation (Maillard),
the garlic clove acquires dark shades
to become a completely black and sweet garlic.
In addition to its extraordinary culinary qualities
(the "sweet truffle" according
to Ferrán Adriá), the black garlic stands out for its nutritional properties benefiting health.
Chiloé´s black garlic has an antioxidant activity 3 times higher than Maqui and the content of amino acids
The allicin, its main component, helps the body's immune system, also keeps blood pressure at good levels, helps eliminating lipids and cholesterol, as well as preventing cardiovascular diseases.
It is also a natural energizer consumed by high performance athletes.
Chiloé´s Black Garlic or Black Elephant Garlic contains even higher values in some amino acids than
normal black garlic.
It is recommended a daily dose of 1/2 clove of our product per day (Chiloé´s black garlic has a caliber substantially superior to traditional garlic. If it is too big, it can be split by 2 or 4).
We do not market chilote black garlic heads,
only peeled cloves and black garlic paste to ensure our costumers a high quality product we hand select it.
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