If you haven’t tasted Black Garlic yet, you’re in for a real treat! We’ve been making Black Garlic for ourselves for several years and are excited to now be able to share it with you! Black garlic is made by aging garlic, under specialized conditions of low heat and humidity, over the course of several weeks. This process turns the cloves black, soft and sweet, with an incredibly complex umami richness. The black color comes from the melanoidins, which are a product of the reaction between the sugar and the amino acids breaking down. The non-volatile ingredients of the raw garlic are preserved. There are no additives, preservatives or burning of any kind.
Black garlic is a superfood very rich in antioxidants and Allicin, the compound that is responsible for all of garlic’s healing properties. It is used in Korea, where it was first developed, as a health product. Here in the U.S. it’s very popular with chefs and home cooks. It can be eaten alone, spread on bread or a burger, used in soups, sauces and salad dressings or tossed in a veggie stir fry. Have fun trying it in your favorite meal.
All of our black garlic is made with our farm grown garlic. It’s sold in bags containing three to four bulbs. It’s shelf stable, however, we recommend storing it in the refrigerator, where it should keep for up to a year.