Frequently Asked Questions

Fermented black garlic is fresh garlic that has been fermented for 30-90 days under controlled temperature and humidity conditions. During this process, the garlic undergoes a Maillard reaction, giving it its characteristic black color, soft texture, and sweet umami-like flavor.

Black garlic has a soft, sweet taste compared to the sharp, spicy taste of fresh garlic. It has a paste-like texture and no pungent odor. More importantly: black garlic contains up to 5x more antioxidants and higher S-allyl-cysteine (SAC) levels than fresh garlic.

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."

Fresh garlic is fermented for 30-90 days at temperatures between 60-77°C and humidity of 80-90%. This controlled process creates the characteristic properties of black garlic.

Black garlic has a sweet-sour taste with umami tones, comparable to balsamic or prunes. It is mild and fruity without the sharp or pungent aftertaste of fresh garlic. The texture is soft and spreadable, similar to dates.

1-2 cloves per day are sufficient for health effects. You can consume it at any time of day. Start with a smaller amount if you are not used to fermented foods.

Black garlic offers multiple benefits: up to 5x more antioxidants, immune system support, cardiovascular health (helps with cholesterol and blood pressure), neuroprotection, antimicrobial action, and improved digestion.

Black garlic is safe for most people. Very sensitive individuals may experience hypersensitivity (rare). Consult a doctor if you have blood clotting disorders or before surgery due to possible blood-thinning effects. Pregnant women can use it in moderation, like all fermented products.

Yes, in moderation like all fermented products. Always consult your doctor or midwife if in doubt about dietary adjustments during pregnancy.

Consult your doctor if you use blood thinners, as black garlic may have a mild blood-thinning effect. No interactions are known for most other medications, but always consult your doctor if in doubt.

Yes, black garlic is suitable for children. Start with small amounts (half a clove) to get used to the taste. Children often find the sweet taste more appealing than regular garlic.

Black garlic supports a healthy metabolism and may help maintain a healthy weight as part of a balanced diet and lifestyle. It is not a miracle cure for weight loss.

Store in a cool, dark place in an airtight container. It does not necessarily need to be refrigerated, but refrigeration extends shelf life. Shelf life is 6-12 months with proper storage.

Yes, black garlic can be frozen. Store in an airtight container. Thaw in the refrigerator before use. The texture may change slightly, but the taste and health benefits remain.

Black garlic is very versatile: spread on bread, puree for marinades and sauces, add to soups and stews, use on pizzas, combine with cheese, or mix into pasta dishes. It can be eaten both raw and cooked.

Yes, black garlic can be eaten raw without problems. Due to the fermentation process, it is already "pre-digested" and easy to digest. The soft texture makes it perfect for direct consumption.

Black garlic pairs perfectly with: meat (beef, lamb, poultry), roasted vegetables, seafood, pasta and rice dishes, soups, cheese boards, and surprisingly even chocolate desserts!

Yes, but it requires special equipment or a rice cooker with warming function that can maintain 60-77°C for 2-3 weeks. It is a lengthy process that requires precise temperature and humidity control.

Our products will be launched soon.

We deliver throughout the Netherlands.

Products are carefully packaged to prevent damage.

No, you can order as little or as much as you want. We offer different package sizes to meet your needs.

Yes, we have a satisfaction guarantee. If you are not satisfied, you can contact us within 14 days for a return or exchange.

Our black garlic is produced with freshly grown garlic from high-quality suppliers. We follow strict quality controls throughout the production process.

We work with suppliers who grow organic garlic. Information about certifications will follow at product launch.

No, our black garlic is 100% natural without artificial additives, preservatives or colorants. Pure fermented garlic.

Each batch is tested for quality, safety and antioxidant levels. We work according to strict food safety standards.