Black Garlic

You've cooked with garlic before...but have you tried adding black garlic to the mix? Black garlic is is garlic’s sweeter, slower-aged cousin. These bulbs start as fresh, whole garlic and are patiently transformed over several weeks into jet-black cloves with a mellow, umami flavor.

The sweet mellow flavor of this all-natural product seasoning complements just about anything, from pasta to pizza or even chicken salad. Imagine black garlic on French bread toast, roasted potatoes with rosemary & thyme salt, roast beef, or roast chicken. You won't regret adding this exciting ingredient to your meals.

This package contains ~ 3oz of black garlic bulbs, which can be anywhere from 1-3 bulbs depending on their size.

What Is Black Garlic?

Black garlic is made by slowly aging whole garlic bulbs at warm temperatures and high humidity for several weeks. During this process, natural sugars and amino acids break down and caramelize through the Maillard reaction (the same process that gives browned foods their flavor). The cloves turn black, soften, and develop a sweet-savory taste while losing the harshness of raw garlic.

Despite the name, black garlic isn’t fermented with bacteria or yeast—it’s simply time, heat, and patience doing their thing. The result is a uniquely flavorful ingredient that’s easy to use straight out of the bulb and adds instant depth to both savory and unexpected dishes.

Culinary Uses

Black garlic is an incredibly versatile seasoning that delivers great flavor, but without the bite of fresh garlic. You can mash it, slice it, or use it whole—no cooking required (though it shines when warmed). Try it:

• Mashed into butter, mayo, or aioli

• Blended into salad dressings or vinaigrettes

• Added to pasta sauces, risotto, or grain bowls

• Made into a garlic spread for toast, crackers, or flatbread

• Mixed into marinades for meat, tofu, or vegetables

• Stirred into soups, stews, or broths

• Paired with roasted vegetables or mushrooms