A: No, Through the process of Pickling, the “harshness” and “breath” of the raw garlic has been eliminated, which makes it almost taste like a “Pickled Onion”.
A:These health benefits are underpinning high cholesterol, poor digestion, low energy, blood sugar, blood cholesterol, breast cancer, colon cancer, Leukemia, and chronic infections. It assists in boosting the immune system, increasing absorption of iron and zinc, not to mention that it is high in antioxidants, and many more.
A: Black garlic is raw white garlic which is exposed to a process of fermentation with a set temperature, while the humidity is controlled – a process conducted within a set period of time. During the fermentation process the garlic has turned black, maintaining its natural sugar levels, while no preservatives nor any additives have been added. A study has revealed that Black Garlic is rich in amino acids and provides double the number of antioxidants than that of White Garlic. Black garlic has a balsamic, molasses taste, and a chewy liquorice texture, and through the process the pigment smell of white garlic is removed leaving it free from odours.
A:Oak Smoked Garlic is raw white garlic that is smoked over Oak chippings for a period of time, which give the garlic a smokey, sweeter taste, perfectly for cooking.
A: Most Unique Benefits of Ouma Swesie’s garlic products, is that most of the products have a shelf life of 2 years from Date of Manufacturing. After the product has been opened, it can be kept in the refrigerator for up to 6 months. Black Garlic – 8 months from Date of Manufacturing. After product has been opened , store in an airtight container in the refrigerator. Smoked Garlic – 3-4 months from Date of Manufacturing. After product has been opened, store in an airtight container in the refrigerator.