Organic Aged Black Garlic

Our black garlic is produced in a clean, hygienic facility using advanced fermentation equipment and carefully managed production batches.

Each batch undergoes approximately 4–6 weeks of controlled fermentation, with precise temperature and humidity management. After fermentation, the garlic is slowly dried and aged for approximately four months to help develop its soft texture, rich umami flavor, and natural sweetness.

Q: What does black garlic taste like?
A: Black garlic has a rich, sweet, and savory flavor. Many people describe it as having notes of balsamic vinegar, molasses, and dried fruit. It is much milder and sweeter than fresh garlic.

Q: Can you eat black garlic raw?
A: Yes. Black garlic is fully ready to eat. You can enjoy it straight from the clove, spread it on bread, or add it to pasta, sauces, salads, and many other dishes.

Q: How should I store black garlic?
A: Store black garlic in a cool, dry place away from direct sunlight. Once opened, you can keep it in an airtight container in the refrigerator to maintain freshness.

Q: How does black garlic differ from regular garlic?
A: Black garlic goes through a fermentation process that changes its flavor and texture. Many people enjoy it because it has a naturally sweet taste compared to raw garlic.

Q: How long does black garlic last?
A: When stored properly, unopened black garlic can last several months. After opening, keeping it sealed and refrigerated will help preserve its flavor and texture.

Q: What dishes can I use black garlic in?
A: Black garlic is very versatile. You can use it in pasta, risotto, sauces, salad dressings, marinades, roasted vegetables, or simply spread it on toast for a savory snack.

Ingredients:

• 4-5 cloves of black garlic
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Mash the black garlic cloves into a paste.
2. Mix the black garlic paste with mayonnaise, lemon juice, salt, and pepper.
3. Use as a dip or spread for sandwiches.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5-6 cloves black garlic, chopped
• 1 cup sliced mushrooms
• 4 cups vegetable or chicken broth
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté onions and garlic until translucent.
2. Add the mushrooms and cook until tender.
3. Stir in the Arborio rice and cook for a minute.
4. Pour in the white wine and cook until absorbed.
5. Gradually add the broth, one cup at a time, stirring frequently until the rice is cooked.
6. Stir in the black garlic, Parmesan cheese, and butter.
7. Season with salt and pepper to taste.

Ingredients

• 100g unsalted butter, softened
• 4–6 cloves black garlic
• A pinch of sea salt (optional)
• Freshly ground black pepper (optional)
• Chopped parsley or thyme (optional)

Instructions:

1. Prepare the black garlic
   Peel the black garlic cloves and finely chop or mash them into a paste using a fork.
2. Mix with butter
   In a bowl, combine the softened butter and black garlic. Mix thoroughly until evenly incorporated.
3. Season lightly
   Add a small pinch of sea salt and black pepper to taste. Stir in fresh herbs if desired.
4. Shape and chill
   Transfer the mixture onto parchment paper, roll into a log, and refrigerate for 30–60 minutes until firm. Slice and use as needed.

Ingredients:

• 6-7 cloves black garlic, mashed
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions:

1. Combine all the ingredients in a small saucepan.
2. Simmer over low heat until slightly thickened.
3. Use as a glaze for chicken, pork, or tofu.