ABOUT US
Darker than black foods is the regions’ first and only biotechnology manufacturer. We developed black garlic as our first product and proof of concept in 2018, for its gourmet applications but primarily focused on developing easily extractable nutraceutical compounds important to the pharmaceutical industry. Garlic’s immense health benefits and side effects & use in global kitchens, made it the ideal candidate to our goal of unlocking the hidden potential in foods using naturally scientific methods.
Our company was founded by a biochemist who has the passion to introduce new and exclusive products to the Middle East. We want to become a leader in our field by striving to offer new products and maintain quality of our existing ones.
Most superfood producers, rely on supposed benefits, traditional uses, an anecdotal founder’s story and marketing to formulate their products. Peer driven research or testing usually are lacking in most superfood producers started by non-scientists. That is why we are not a food manufacturer but a biotech company that formulates its own processes, develops products based on cross interaction, bioactivity, lab supported testing and most importantly being able to answer the how & why our products work.
We believe facts are black and white, that do not come in shades of grey. Our facts are darker than black.
What is Black Garlic?
Black garlic is white garlic that has been aged to perfection with no additives at all. Recreating a 4000 year old technique, garlic’s components break down slowly over a few months creating radical new flavor and health compounds, some of which are only found in black garlic. Garlic’s strong odour and aggressive tastes melt away into a sweet, sour and smoky bite with a big umami finish that leaves you wanting more. Nothing is added to the garlic and it isn’t burnt. The rich black colour comes from the caramelizing effect of the Maillard process turning it soft and juicy with 10 times the bioactivity and twice the anti-oxidants of garlic. Garlic’s key molecules are broken down into highly absorbable, delicious and rare compounds such as s-allylcysteine (sac). How highly absorbable is it? Enough that it dissolves in water.
What Makes Us Special?
At Darker than Black Foods, we want to unlock the hidden potential in foods naturally so they taste and make you feel better. We want to prove that the best tastes don’t have to be flown in but can be enjoyed locally, naturally and affordably. How healthy is it? Black garlic is used to burn away fat, lower cholesterol and has anticancer properties. The best thing about black garlic is the tasty mix of sweet, sour and umami flavors in every clove. The taste when raw has notes of dried fruits, truffle, chocolate, aged balsamic and BBQ smoke. The taste changes according to how you cook it. Chill, bake or blend to sweeten; grill, fry or boil it to get smoky and savoury flavors. It’s a versatile treat that young and old can enjoy. Mix with oil for a great salad dressing or thyme for a tasty dip. Dissolve a few cloves for a stew, soup or sauce bursting with umami that leaves your mouth warm and craving seconds; or just add to any protein for a healthy taste boost.
Black Garlic! How we make it?
White garlic is known for its multiple health benefits but with side effects such as bad breath , indigestion and others. These side effects are due to garlic being notoriously difficult to digest and breakdown due to it’s low bioactivity rate of 4 to 7 percent. This means that only 4 to 7 percent is digested, and used by the body with rest passing through and causing the negative side effects.
Our process naturally and additive free, breaks down the intra molecular bonds and changes key molecular composition to release all of garlic’s curative and taste potential with none of the side effects. Rare molecules only found in garlic are easily absorbable now, with the bioactivity rate shooting up to 97% . We don’t add anything to our garlic, but our bodies absorb it more efficiently, meaning less becomes more. Just how easily digestible is black garlic compared to white? Easy enough that it dissolves naturally in water.
Through Studies, pharmaceuticals and treatments ; unique compounds in black garlic show curative links and are used as therapies in the treatment of multiple diseases including insulin resistance, hypertension, psoriasis and coronary heart disease.
Additionally molecular compound changes within the bulb during the process, develop higher anti-oxidant levels and easier absorption of rare earth minerals such as zinc, selenium and others in addition to vitamin A , B & C compounds. Helping it function as a natural compounds health supplement replacement that aids in detox, recovery and wellbeing.
Naturally anti fungal, anti bacterial and anti-viral properties in garlic, become more efficient and easier to absorb as well, making it a great immunity booster. The best part is the versatility of how you can take it, either eat it raw as a tasty fruity snack, dissolve it in some water as a tea or soup base, blend, crush, grill, bake or however you would like to cook it to give you an umami taste and immunity boost. Use it as your new secret ingredient.
How you like to have it ?
Pesto
Paste
