STS

Kashmiri Pearl Poppers & Fermented SAC Extract (270g)

Name: Kashmiri Pearl Poppers & Fermented SAC Extract (270g)
SKU: KPP31
Price: 245 ZAR
Availability: InStock

Original price was: R349.Current price is: R245.

🍽️ Lacto-fermented Kashmiri corms in active brine
🍽️ High-potency bio-available S-allyl-cysteine
🍽️ Crunchy whole corms with SAC postbiotic tonic
🍽️Pure shelf-stable dual-action garlic elixir

Delivery by:15 September

🌱 Plantae Hub

Support the STS and share the knowledge...

Lacto-fermented Kashmiri garlic corms paired with a bio-available SAC postbiotic extract brine.

Crunchy garlic poppers combined with a SAC-rich wellness tonic!

Dual-Action Probiotic Garlic Powerhouse

Experience the ultimate dual-action bio-fermented garlic product. Each jar combines 60g of large, select Kashmiri Pearl corms with 210ml of active postbiotic extract liquid. Developed through precise lactic acid bacterial aging, this zero-waste solution delivers maximum organosulfur potency without the harsh raw garlic burn.

Aged Bio-Fermentation Science

Our controlled 14-day fermentation utilizes targeted Lactic Acid Bacteria (LAB-X) alongside a dextrose-mineral matrix. This process breaks down plant tissue, unlocking $S$ -allyl-cysteine (SAC)—a water-soluble, highly stable compound known for superior bioavailability. The natural enzymatic transformation eliminates intense sulfur odor while locking in smooth, tangy umami notes, as detailed in our STS Lab Note #121N.

Dual-Use Application

The Poppers: Enjoy crisp, whole-corm Kashmiri rounds packed with natural bioactive compounds and a satisfying texture—with outer tunics naturally softened for easy peeling.
The Extract Brine: Use the SAC-rich fermented liquid as a daily drop-dose wellness tonic or a gourmet acidulant for culinary marinades.

Quality & Shelf-Stability

Formulated with calcium chloride to retain cell wall crispness and finalized with low-temperature long-time pasteurization ( $63^\circ\text{C}$ for 30 minutes) and potassium sorbate protection. This creates a vacuum-sealed, ambient shelf-stable product free from ongoing off-gassing—perfect for home pantries or direct shipping.

Distilled Water: $1,000\text{ ml}$
Experilab 77% Pellets: $0.65\text{g}$
Sea Salt: $15\text{g}$ (1.5%) or $20\text{g}$ (2.0%)
Dextrose: $20\text{g}$ (2.0%)

Study

Laboratory studies on Elephant Garlic and related Allium have shown sustained antifungal activity in in-vitro assays over extended time periods (up to 48 hours in controlled conditions) when compared to conventional garlic cloves. In-vitro means Petri Dishes and does not necessarily translate to human body.

Laboratory research by DIHAR (DRDO) & Panjab University reveals that Elephant Garlic corms possess a distinct phytochemical structure dominated by polar compounds—specifically $S$ -allyl-cysteine (SAC), saponins, and glycosides—which demonstrate sustained, long-term biological activity compared to standard garlic.

Phytochemical Comparison

Phytochemical Class	Elephant Garlic Corms	Normal Garlic
Carbohydrates	+	+
Glycosides	++	+
Alkaloids	+	++
Saponins	+++	+

Key Insight: Unlike standard garlic, which experiences rapid activity decay after 24 hours, the polar phytochemical fraction (SAC + saponins) in Elephant Garlic corms yields consistent, sustained stability over 48-hour periods in controlled assays. Read the full analysis in STS Lab Note #107N.

🧫 Antifungal Activity – Candida albicans

[EG -Elephant Garlic, NG=Normal garlic]

Concentration (mg/ml)	24h (EG)	48h (EG)	24h (NG)	48h (NG)
40	13.3	10.7	10.0	0
60	14.7	13.0	12.0	0
80	16.7	14.0	14.7	0
100	17.7	16.0	17.3	9.7
200	19.0	18.3	21.0	16.3

Key Experimental Findings

Activity is dose-dependent across all Candida species
Elephant garlic corms show consistently higher sustained activity at 48 hours
Normal garlic shows rapid decline in activity after 24h (especially at lower concentrations)
Strong correlation between activity and polar phytochemicals (SAC + saponins)

Process

Selection: Graded large Kashmiri Pearl garlic corms.
Inoculation: 14-day LAB-X culture fermentation in a dextrose-salt matrix.
Texture Lock: $CaCl 2$ cross-linking preserves cellular snap and integrity.
Thermal Seal: Low-temperature pasteurization stops ongoing fermentation and ensures long-term ambient stability.

Specifications

Net Contents: 60g Kashmiri Corms + 210ml Fermented Brine Liquid (270g Total Mass)
Botanical: Allium ampeloprasum var. ampeloprasum
Active Compounds: Bio-available $S$ -allyl-cysteine (SAC), Lactic Acid, Organosulfurs, Saponins
Preservation: Thermal Pasteurization ( $63^°C$ / 30 min), 0.1% Potassium Sorbate, Lactic Acid (pH<4), $CaCl 2$
Packaging: Vacuum-Sealed Polypropylene Media Jar

Usage

Daily Intake: Eat 1 popper every 2-3 days, or take 5ml of the extract brine directly as a daily wellness shot.
Optional Fresh Activation: For fresh enzyme pathways, crush or chop the peeled popper and wait 10 minutes before consuming.
Culinary Use: Drizzle the tangy brine over salads, grain bowls, or use as a savory marinade base.
Storage: Store sealed in a cool, dark place. Refrigerate after opening to preserve optimal cell snap.

Reviews

There are no reviews yet.

Be the first to review “Kashmiri Pearl Poppers & Fermented SAC Extract (270g)”

You must be logged in to post a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kashmiri Pearl Poppers & Fermented SAC Extract (270g)