Black Garlic Recipes & Ingredients

What does Black Garlic Taste Like?

There really is no flavor substitute for Black Garlic. As far as completely natural, salt-free, umami flavor goes, it’s definitely a powerhouse like none other. If you’ve never had it, you NEED to try it!

Think of the caramelized goodness of roasted garlic but even sweeter and nuttier, NATURALLY, with notes of balsamic, molasses, tamarind, and dates! The texture is similar to dried fruit; it’s firm but retains some moisture that makes it easy to smash and incorporate.

What is Black Garlic?

Black Garlic is regular garlic that has been slowly cooked or “fermented” at a controlled temperature and humidity- a process called blackening that we learned more in-depth about thru Noma’s book The Art of Fermentation, which details their modern approach to the centuries-old technique.

It technically isn’t fermented, but rather the entire bulb of garlic has completed the Malliard reaction—the caramelization of the sugars and proteins, the same thing that happens to seared meat or veggies.

Recipe Ideas

Our Products

Black Garlic Balsamic

All garlic, no grape, this balsamic vinegar is like nothing you have ever tasted! Rich, caramelized, and nutty with just a bit of sweetness to balance the acidity. Our signature product– if you like garlic, you’ll love this!

After ten weeks of blackening over 60 lbs of bulbs, we mash the garlic with water and ferment it like wine and then age it into vinegar. From there, we put in barrels. Ultimately, this is 100% garlic and 0% grapes aged and fermented for over four years.

Black Garlic Whole Clove

Using our unique method of blackening products. These California-grown bulbs are hand-picked over for quality and blackened for over ten weeks.

These cloves come with a thin layer of peel, but don’t throw them away. It works wonders for seasoning stocks, just like a bay leaf would.

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