Black Garlic (Whole)

Dark, tender, and packed with umami, whole black garlic is created by slowly fermenting fresh garlic bulbs under controlled heat and humidity over several weeks. The result is glossy, black cloves with a soft, jammy texture and a complex flavor profile that blends molasses-like sweetness, balsamic richness, and mellow garlic depth.

Flavor Profile:
Sweet and savory with notes of tamarind, molasses, balsamic vinegar, and subtle roasted garlic. Smooth, velvety texture with no harsh bite.

Why It Stands Out:

• Naturally rich in antioxidants, especially S-allyl-cysteine

• Gentle on the palate-no pungent garlic sharpness

• Pure and simple-no additives, just fermented garlic

Culinary Uses:

• Blend into dressings, sauces, aioli, or compound butter

• Stir into risotto, pasta, mashed potatoes, or soup

• Spread directly on toast or crackers

• Even use in desserts with dark chocolate for added depth

How to Use:
Peel and chop or mash as needed. Use sparingly to start-just half a clove delivers deep, concentrated flavor.