How it's made

How does garlic become black? There are no additives used to accomplish Black Garlic’s' unique color, taste, and texture. Black Garlic is produced by a patented fermentation process that is derived from ancient techniques.

Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

The real magic happens during our carefully controlled process that has been developed over many years to optimize the flavor and texture. This process starts with great garlic, and ends a rich full flavored creation.

Step 1: Black Garlic, Inc. uses the finest garlic from California.

Step 2: Most of the magic happens behind closed doors using a patented fermentation machine. An experienced technician monitors the heat and humidity levels for three weeks, regularly sampling the garlic for quality and consistency.

Step 3: Black garlic is placed on special racks to cool and dry over the course of one week. Again, an expert samples the product as it dries for quality assurance.

Step 4: After cooling Black Garlic is hand sorted and inspected. The premium bulbs are then packaged for sale.

Uses: blend Black Garlic with olive oil, champagne vinegar, and Italian herb mix to product a unique vinaigrette or place on top of meats and seafood as a fun garnish!

AS SEEN ON TOP CHEF!

2 BULBS PER BAG

FIND RECIPES HERE!