About Black Garlic
An ancient Asian tradition conquering the world. Discover the fascinating story behind this unique superfood.
What is Fermented Black Garlic?
Fermented black garlic is a traditional food created by fermenting fresh garlic under controlled temperature and humidity conditions.
During this 30-90 day process, the garlic undergoes a Maillard reaction, giving it its characteristic black color, soft texture, and sweet umami-like flavor without the sharp bite of raw garlic.
Differences from Regular Garlic
Fresh Garlic
Black Garlic
The Fermentation Process
Selection
Fresh, high-quality garlic is carefully selected
Fermentation
60-77°C and 80-90% humidity for 30-90 days
Maillard Reaction
Natural chemical reaction creates black color and sweet taste
Quality Control
Strict tests on taste, texture and antioxidant levels
History and Origin
Black garlic originates from Asian countries such as Korea, Japan and Thailand, where it has been produced for centuries as a traditional health food.
The West only recently discovered this "superfood," leading to increasing popularity and scientific interest.
In traditional Asian medicine, black garlic has been valued for generations for its unique properties and health benefits.
Cherished in Asia for centuries, now discovered by the West
Unique Flavor Profile
Similar to
Balsamic vinegar, prunes, dates - rich and complex without the sharpness of fresh garlic
Texture
Soft and spreadable, similar to dates - perfect for direct use in dishes
Ready to Discover?
Discover all scientifically validated health benefits of black garlic
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