Black Garlic

Black garlic is what happens when fresh garlic takes its time.
Through a slow aging process using low heat and controlled humidity (around 70%), garlic undergoes the Maillard reaction—a natural transformation that deepens its color, softens its texture, and unlocks a completely new flavor profile.

The result? Cloves that are dark, sticky, and rich with umami. They’re sweet and tangy, like balsamic and tamarind had a baby—with none of the bite you expect from raw garlic. It’s chewy, mellow, and deeply savory—perfect for spreading, snacking, or elevating everything from sauces to sweets.

Not only is black garlic delicious—it’s also packed with natural health benefits:

• Antioxidant-Rich – Black garlic contains twice the antioxidants of raw garlic, helping to protect your cells from damage and support overall wellness.

• Supports Heart Health – Compounds like S-allyl cysteine (SAC) help lower blood pressure, reduce bad cholesterol, and improve circulation.

• Boosts Immunity – With nutrients like selenium, zinc, and sulfur compounds, black garlic gives your immune system a flavorful boost.

• Naturally Anti-Inflammatory – Helps calm inflammation in the body thanks to powerful organosulfur compounds.

• Brain-Friendly – SAC also supports brain health by reducing oxidative stress, which may help with memory and focus over time.

• May Help Fight Cancer – Early studies suggest that SAC and other antioxidants in black garlic may slow the growth of certain cancer cells by reducing oxidative stress and supporting healthy cell function.