Black Garlic

Black Garlic




Dried and granulated organic black garlic.

Black garlic is obtained when maturing whole cloves at a certain temperature and amount of humidity for 45 to 60 days. Throughout this maturation process, the heat and moisture conditions create changes in the garlic’s amino acids and sugar content so that it changes colour, consistency and flavour. It becomes black, soft and a little bit sticky. The strong smell and flavour normally associated to fresh garlic are replaced by soft and sour, with notes of balsamic vinegar and anise.

Stir directly in sauces, quiches, soups and marinades or in mayonnaise and dips, where the dark and sweet flavour comes into its own.

Additional information


Organic black garlic, granulated.