A carefully chosen, high quality, raw garlic that has been expertly aged using nothing but heat and humidity for a over three weeks. The exact method is ‘closely guarded family secret’!

Not only does this reaction give the garlic a dark color, chewy texture, and distinct flavor and aroma, but it also enhances the nutritional value of this superfood even more.

Black garlic is rich in amounts of antioxidants and biological activity than regular garlic. Antioxidants can help reduce inflammation and prevent the development of chronic illnesses, among other health problems. Diets that include black garlic have been linked to balance blood sugar levels. However Raw garlic is higher in the compound known as allicin, one of the key compounds found in garlic that’s responsible for many of its potential health benefits as well as its characteristic taste and aroma, so enjoy both.

How to use?

Much like regular garlic, black garlic is incredibly versatile. It can be used in most dishes where you would use roasted garlic and works well for bumping up the flavor of savory dishes, sauces and dips. Or eat on its own. You can also puree it with olive oil to make a black garlic oil paste that can be used in everything from dressings to marinades and crostinis. If you’re feeling even more adventurous, you can even try making black garlic in deserts.

What does it taste like?

Once aged, it’s totally different to the raw garlic, offering up a much more mellow taste, but with huge complexity and depth, a sweet / savoury umami flavour and tasting notes of molasses, balsamic, tamarind, caramel, dates and much more.

Will it make my breath smell?

No, unlike regular garlic, Black Garlic won’t scare off vampires, or anyone else!