Black Garlic

Black garlic, a mild fermented delicacy from Spain

Black garlic is fermented garlic with a surprisingly mild, sweet-savoury aroma. Over weeks of controlled warmth and humidity, the cloves turn deep black and soft, with notes of roasted onion, caramel and balsamic vinegar. The harsh sharpness of raw garlic is completely absent. Imported from Spain and packed in our workshop in Klingenberg am Main.

How to use

Straight onto pasta, pizza and risotto, in marinades for meat and fish, to refine sauces, dips and spreads. Also with grilled vegetables, oven potatoes, rice, poultry and beef. Finely chopped or puréed, it develops its sweet, umami depth best.

Important: Black garlic is strongly hygroscopic, meaning it attracts water and can clump. Store well sealed and dry, loosen any clumps with a microplane and use it up promptly after opening.

At a glance

• Fermented black garlic from Spain
• Mild and sweet-savoury, without harsh sharpness
• Notes of caramel, roasted onion and balsamic vinegar
• For rice, potatoes, fish, poultry and beef
• Imported from Spain, packed in Klingenberg am Main

Goes well with

An equally umami-deep speciality from our own fermentation is our black fermented garlic. A good match are our black fermented onions. Classically savoury is dried garlic. More in our spices.

Frequently Asked Questions

What is black garlic?
Fermented garlic that turns deep black, soft and sweetish through weeks of controlled warmth and humidity. It is not a separate variety of garlic but a maturing process.

What does it taste like?
Mild and sweet-savoury with notes of caramel, roasted onion and balsamic vinegar. The harsh sharpness of raw garlic is completely absent.

What do I use it for?
With pasta, risotto, rice and oven potatoes, in marinades, sauces and dips, with fish, poultry and beef. Finely chopped or puréed also as a spread.

How do I store it?
Well sealed and dry, as it attracts water and can clump. Loosen any clumps with a microplane and use it up promptly after opening.