contact

© Karamaya Black Garlic 2017

  • Black Facebook Icon

Karamaya Products

Flat 2, 43 High Street, Motueka, 7120

New Zealand

​​Tel: 064 274 284 260​

 

karamayabg@gmail.com

KARAMAYA BLACK GARLIC

Black Garlic Paste

$14.00 - 70g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Black Garlic Paste

$28.00 - 180g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Black Garlic had been cultured in the East for many centuries as a traditional product like the original soy sauce that took years to make, until a Korean national found a much quicker way to produce it and introduced it to the US in 2008 as a gourmet food. 

It is produced by caramelising fresh garlic with its enzymes present at a moderate temperature in a humid environment for two months. We think that our black garlic has a sweet/savoury taste that resembles a mixture of liquorice and fruit chutney type flavours, and so is totally different to its original state as fresh garlic.

Black Garlic no longer has the highly astringent sharp taste of fresh garlic, and doesn't have the bad breath effect for which fresh garlic has earned a notorious reputation.

There is no nutritional loss in processed black garlic, and the benefits of fresh garlic are maintained and in fact boosted. There are 2.5 times the antioxidant potency in our black garlic compared to our fresh garlic. Researchers have found a much increased effectiveness in inhibiting cancer in black garlic over fresh garlic.

During the enzyme action, a compound called s-allyl cysteine is formed from an amino acid present in the fresh garlic, which is considered the main reason for a great increase in antioxidant potency compared to the fresh garlic.

 

The s-allyl cysteine presence also represents a very pleasant way to assimulate sulphur in the body.

During or after processing, there are no additives, preservatives, colourings, sugar, or any other substance used in making black garlic. Since our black garlic improves with age, we consider it to be an "alive food"

Our Black Garlic can be used directly as a spread or sauce on any food where an addition to a sweet or savoury dish (or any combination of these) is desired. It is gaining popularity as an addition to cheese platters.

Its uses are really as wide as anyone's imagination, and cooking is not necessary. However, if inclusion in cooking is desired, we suggest adding to meals at the end of the cooking process because we consider our black garlic to be an "alive" food. eg basting cooked meats or as a topping on cooked dishes

        Please visit our Recipe section for more specific suggested uses.

     Some of the growing list of scientific papers discussing the increased antioxidant activity and other benefits include the following;

1) 'Antioxidant and scavenging effects of aged garlic extract and its constituents' Planta Medica 1994

2) 'Isolation and Identification of an antioxidant substance from heated garlic' Food Science and Biotechnology Journal 1998

3) 'Antioxidant Activity of Black Garlic' Food and Agriculture Organisation of the United Nations 2008

4) Research of S-Allyl- (L) -cysteine content changes in aged garlic'

Proceedings of the 2010 ASBE annual international meeting, Pittsburgh, USA.

5) 'Aged Black Garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo'. Medline Journal 2012

6) 'Changes in S-Allyl-cysteine contents and physiochemical properties of black garlic during heat treatment'. LWT- Food Science and Technology 2013.

7) Aged black garlic extract inhibits HT 29 colon cancer cell growth via the P13K/Akt signalling pathway' Biomedical Reports 2 2014

8) Black Garlic: A critical review of its production, bioactivity, and applications. Journal of Food and Drug Analysis 2017.

9) Preparation of S-Allylcysteine-Enriched Black Garlic Juice and its Antidiabetic Effects in Streptozotocin- Induced Insulin- Deficient Mice

Journal of Agricultural and Food Chemistry 2017.

This last scientific paper (9) describes an induced hydrostatic pressure extraction of black garlic juice from the usual production of black garlic cloves from the whole bulbs. This is very important concerning the production of Karamaya Black Garlic because the production of the garlic juice happens naturally and is captured during our process which ensures that our black garlic is steeped in S-Allyl-cysteine giving it the highest quality and nutrition of all the black garlic products

 
KARAMAYA BLACK SUNCHOKE

Black Sunchoke Paste

$12.00 - 70g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Black Sunchoke Paste

$25.00 - 180g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Sunchokes are native to Central America. They are also known as Jerusalem Artichokes and Topinambour, and are produced in much the same way as our black garlic, forming a sweet distinctive flavour.

Fresh sunchokes have a notorious reputation with many people who find them hard to digest. Our black sunchoke paste, however, no longer has this effect.

Black Sunchoke has virtually the same characteristics and properies of our Black Garlic, except it seems not the same level of antifungal and antibacterial activity. For this reason we are now adding infused horopito, kawakawa, and manuka leaves, all of which have antifungal properties giving a nutty raisin type flavour.

It appears that our Black Sunchoke is a unique product. Because of this, there is a limited amount of information about it at this stage. However, because the enzymatic process is the same as used  for our Black Garlic, it is likely that the food value is improved in the same way as our Black Garlic and other fermented foods.

It is also likely that S-allyl cysteine is formed just as in our Black Garlic, since the antioxidant level in our Black Sunchoke is boosted as well.

The dietary fibre in our Black Sunchokes has tested to be very significant, and makes up most of the difference between the carbohydrates and sugars present. Indictations at this stage are that these levels will be at least as high as those in our Black Garlic, if not higher.

During the Black Sunchoke process, the inulin (which acts as a prebiotic and is also dietary fibre), converts to sugars and dispenses with the digestion issues with the Sunchokes. Since all prebiotics discovered so far have all been carbohydrates, it is also highly likely that the dietary fibre found in our Black Sunchokes is also prebiotic.

As with our Black Garlic, during and after processing, there are no additives, preservatives, colourings, sugar, or any other substance used to make our Black Sunchokes.

Many like the mild sweet flavour of our Black Sunchoke paste.

Karamaya Black Sunchoke can be used in much the same way as our Black Garlic. Please visit our Recipe section for more specific suggested uses.

 
KARAMAYA RASPBERRY MOUSSE

Karamaya Black Garlic and Black Sunchoke have sweet qualities and a long shelf life. We wanted to use these qualities as an opportunity to start limiting the common use of huge amounts of refined sugar in our foods. We started blending our black garlic and sunchoke with fruits, and eventually settled with raspberry.

In Karamaya Raspberry Mousse, as well as in Karamaya Raspberry Chocolate Spread, we use the antioxidants in the Karamaya Black Sunchoke to preserve the fruit in place of sugar. The Origanum Herbal Extract is used to preserve the Coconut Butter as an ingredient.

Karamaya Raspberry Mousse contains Organic Raspberries, Karamaya Sunchoke paste, Coconut Butter, Carob (locust bean) Gum, and Origanum Hertbal Extract.

Our raspberry mousse is not a sugary sweet product. Rather it is an unashamedly tangy clean flavour that we believe more accurately reflects the true raspberry flavour. It is a taste that lingers on in the mouth for a long time, which we believe does not happen with sugar based products.

Please visit our Recipe section for suggested uses.

Raspberry Mousse

$12.00 - 70g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Raspberry Mousse

$25.00 - 180g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

 
KARAMAYA RASPBERRY CHOCOLATE SPREAD

Raspberry Chocolate Spread

$12.00 - 70g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)

Our Raspberry Chocolate Spread for us was a natural progression from our Raspberry Mousse. While the Raspberry Mousse has a clean tangy raspberry flavour, the Raspberry Chocolate Spread delicately balances the raspberry with a full chocolate flavour.

The 100% grade Cacao Mass we use means there is absolutely no added sugar or alternative sweeteners used in making Karamaya Raspberry Chocolate Spread. Usually chocolate products with 100% grade Cacao in them have a distinct bitter quality to them , such as with some dark chocolates , even though some of these have up to 50% sugar in them.

 

Karamaya Raspberry Chocolate Spread contains Organic Raspberries, Karamaya Black Sunchoke (Jerusalem Artichoke), 100% grade Cacao Mass, Coconut Butter, Carob (locust bean) Gum, and Origanum Herbal Extract.

The feature special of our Chocolate Raspberry Mousse is that it is not nauseously sweet, but neither do we believe it is bitter, and like our Raspberry Mousse, it is unashamedly tangy. In most cases, tasters experience a compartmentalised flavour - some taste the chocolate flavour first, and others the tangy raspberry first, depending on where the product hits the tongue sensors. Occasionally, however, tasters experience the full chocolate raspberry flavour straight away.

We are encouraged by many parents who are introducing some adult acquired tastes to their children at very early ages, and we find as a result that our raspberry chocolate spread is welcomed by many children as an alternative to other chocolate spreads that are full of sugar. Along with our Raspberry Mousse, it is also welcomed by diabetics and the seemingly increasing number of people who are becoming intolerant of refined sugars in their diet.

The Raspberry Chocolate Spread can be diluted if necessary to make a sauce, or used as a spread or topping where ever a tangy raspberry chocolate flavour is desired.

      Please visit our Recipe section for more specific suggested uses.

Raspberry Chocolate Spread 

$25.00 - 180g

(Our online shop is not currently available, however you can contact via the message service to make online banking purchases)