Black garlic is made from Estonian garlics only which are given some time after harvesting to dry in the sun on a warm ground. Then the garlics are cleaned by peeling them by hand and will be stored for weeks in precise conditions. To get the product of a high quality it is very important to maintain the right temperature and humidity storage mode. The right moment of completion is determined by tasting. If Black Garlics are ready, they will be let to solidify and dry, after that they will be sorted and packed airtight by hand. Due to careful selection of raw material, conscious targeting of the garlic maturation process and exact storing conditions most of highly valuable qualities of garlic will remain in Black Garlic too.