Black Garlic

The most versatile ingredient on the planet.

Extremely high in antioxidants.

Super food. Gluten free. Vegan.

To make black garlic, whole garlic cloves are cured in a hot, humid environment (155°F to 175°F and 70 to 90% humidity) for 7 days. During that time, the garlic cloves undergo enzymatic reactions, including the Maillard reaction.