Ajo 37400
Ajo 37400

Inspired by the fertile lands of Taşköprü and black garlic, which is called the source of long life, we established the AJÓ 37400 brand with effort and love.  We think that everyone has the right to consume the pure, preservative-free and healthy foods that nature offers us in this journey. Although grown in many regions, quality garlic comes from temperate climates and soils with high selenium.  Taşköprü garlic gets its quality and benefits from the amount of selenium and sulfur that rose in its soil as a result of the volcanic eruption that occurred thousands of years ago.  Despite numerous efforts, garlic with the same nutritional values ​​cannot be grown elsewhere.  Today, Taşköprü garlic produced in Turkey has been registered by Turkey and the European Union and is accepted as a trademark.  Our garlic, which is planted when the first snow falls in Taşköprü, is harvested once a year in the first two weeks of July.  In order to maintain the high standards we have always stood behind since the first day we started this journey, we do not plan to update our stocks until we produce only the first quality crop.  For this reason, our products are limited in number, each product has a special production number and is in limited quantities.  AJÓ 37400 black garlic is formed as a result of waiting for 60-75 days without using any chemical component, at a certain temperature and humidity of raw garlic.  Although this process is confused with fermentation, it is actually the Maillard Reaction. It is this reaction that gives black garlic its rich, pungent and flavorful flavor.  White garlic has an intense odor due to the Allicin substance it contains.  During the Maillard Reaction, Allicin is transformed into S-alicisteine ​​cysteine ​​(SAC) component and while the antioxidant level it contains increases, it does not cause the same intense odor in black garlic.

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