You can buy garlic from Cornucopia at the Fabryka Deli stand.
Cornucopia is a Polish-Turkish trio deeply in love with Taşköprü black garlic. Cornucopia means “horn of plenty” in Greek, and considering the beneficial properties of black garlic, this association is entirely appropriate. Małgosia’s description is the best incentive to try this extraordinary product:
“In our opinion, it is the best garlic in the world, and we want as many people as possible to find out for themselves. This desire was so strong that we started importing this wonderful product from Turkey to Poland without having much experience in trade. We believe that thanks to the quality, taste, and health-promoting properties of our products, as well as our great commitment, we will be able to promote this delicacy among Polish consumers.”
What is black garlic?
Cornucopia’s Black Diamond black garlic is produced by fermenting a unique variety of fresh Taşköprü garlic from northern Turkey. The garlic heads are aged in special ovens for 60 to 90 days at a constant temperature of 60–75°C and a constant humidity of 70–85%. During this process, the garlic gradually darkens until it becomes completely black. In the process, it loses its characteristic pungent taste and smell. Instead, it gains a sweet and sour, fruity flavor with a balsamic note. It is a wonderful addition to fish, meat, vegetable dishes, and even cakes! The fermentation process enhances the nutritional and health properties of garlic. Regular consumption strengthens the immune system, improves heart function, lowers cholesterol and regulates blood pressure, as well as balances blood sugar levels. It also facilitates the excretion of toxic substances from the body and boosts energy levels.
The Koreans and Japanese were the first to ferment garlic in ancient times, and it is still a common ingredient in the diet in the Far East today. For some time now, it has been gaining popularity in other parts of the world, including Europe.
Black Diamond Garlic
No artificial fertilizers or pesticides are used in the cultivation of garlic. 600,000 years ago, a volcanic eruption occurred in the area where garlic grows, making the local soil naturally rich in selenium.
The Taşköprü variety of garlic has the highest content of selenium, iron, sulfur, magnesium, and potassium. It also has a unique taste, aroma, and texture.