Questions
Is black garlic fermented?
Not in the microbial sense. It is a slow Maillard reaction — controlled heat and humidity over weeks turn the sugars and amino acids dark and sweet. We use the word fermentation because that is what the trade calls it.
How long does the fermentation take?
Weeks rather than days, and it varies by format — whole bulbs, cloves and paste each have their own end point. We finish a batch when it tastes right, not when a fixed number of days has passed, so we would rather not print a number we might have to change.
Where does the garlic come from?
Hardneck garlic grown in Europe — our own fields in southern Estonia and northern Latvia, plus contracted growers elsewhere in the EU selected by variety and dry-matter content. All of it is aged and packed at our facility outside Tallinn, and every pack names its harvest origin on the batch code.
What is in it besides garlic?
Nothing. One ingredient, no additives, no preservatives, no sugar.
How should I store it?
Cool, dry and out of direct light. Unopened it keeps twelve months; once opened, use within six weeks — the fridge is fine and slows softening.
Do you ship outside the Baltics and Nordics?
Yes, anywhere in the EU. Baltics arrive in 1–2 working days, Nordics 2–4, rest of the EU 3–6.
Can I pause a subscription?
Any time, with no notice period. We email two days before each shipment; one click skips it.
Do you supply restaurants and distributors?
Yes — that is a large part of what we do. Professional packs start at 250 g, the pricing ladder runs down to €40/kg at volume, and samples are free to registered food businesses in our shipping zones.