About Black Garlic

You Can Flavor Our Garlic With Your Food®

Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C (140 to 170 °F) for many weeks. It loses about half its weight during the process. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard (my-Yard) reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture

In Taoism mythology, black garlic was even rumored to grant immortality – and, while we certainly can’t guarantee that, there is little doubt that it offers a ton of health benefits. It’s packed with nearly twice the amount of antioxidants as raw garlic – researchers have found that the aging/fermenting process appears to double its antioxidants. And, not coincidentally, a 2009 conducted in Japan found that it was more effective than fresh garlic for reducing the size of tumors.

Black garlic is also filled with a high concentration of sulfurous compounds. One of the compounds in particular, s-allylcycteine or SAC, has been scientifically found to offer numerous health benefits, including the inhibition of cholesterol synthesis – which in layman’s terms means that it can lower the risk of cardiovascular disease.


1. Treat Type 2 Diabetes

Those who suffer from type 2 diabetes know that the condition can wreak havoc on your health due to the effects of oxidative stress. Uncontrolled diabetes may lead to serious complications like kidney disease, heart disease, nerve damage and vision problems – sometimes even blindness.

The potent antioxidants in black garlic specifically can lessen oxidative stress caused by increased blood sugar levels. Multiple studies have found that its high level of antioxidants exert an even stronger effect than regular garlic and could be even more helpful in preventing complications of diabetes.

2. Improve cholestrol levels

While “good” cholesterol, or HDL, is essential for survival, keeping LDL, or “bad” cholesterol in check is important for reducing the risk of heart disease, stroke and premature death. Although raw garlic has gotten most of the praise when it comes to heart healthy benefits, black garlic has recently been the subject of multiple studies, and as it has a slightly different phytochemical makeup compared to raw garlic, as mentioned, it offers even greater benefits for supporting the heart.

A 2014 study conducted at Chonbuk National University Hospital in South Korea found that participants who took black garlic extract daily for 12 weeks say an average increase in HDL (“good” cholesterol), as well as a decrease in apolipoprotein B in blood lipids – something that’s considered to be a strong indicator of heart disease risk.

3. Allergy relief and more

Whether you suffer from nasal or skin allergies, black garlic can bring significant relief. Studies have found that it actually has the ability to turn off genes that cause inflammation and allergic reactions in the first place. It’s also known to strengthen the immune system, due to its abundance of antioxidants, which is important whether you have allergies or not.

In addition to warding off allergies, as garlic is considered a natural antibiotic it can even help to battle viruses and infections. A 2012 study conducted at Washington State University found that garlic was 100 times more effective than two top antibiotics for fighting a bacterium known as Campylobacter, which is responsible for many intestinal illnesses throughout the world. It’s been used for medicinal purposes for thousands of years, include to help fight the plague in the 18th century.

Garlic has the ability to kill bacteria as well as viruses, fungus’s and pathogens without harming beneficial gut flora, unlike antibiotic drugs.
A 2014 study conducted at Chonbuk National University Hospital in South Korea found that participants who took black garlic extract daily for 12 weeks say an average increase in HDL (“good” cholesterol), as well as a decrease in apolipoprotein B in blood lipids – something that’s considered to be a strong indicator of heart disease risk.

4. Help heal the liver from alcohol damage

The liver is one of the only organs that can heal itself from damage – if good habits are developed before it’s too late. Alcoholic liver disease occurs as a result of damage from oxidative stress, due to trying to break down the alcohol. That damages liver cells, which can lead to inflammation and scarring over time.

Scientists have found that black garlic can help reduce inflammation and even help reverse the damage of alcohol on the liver, as well as to remove fat that’s accumulated on the liver, thanks to its potent antioxidant properties, once again.

How to Use It

Use the cloves as you would roasted garlic: Purée them with oil, and smear the paste on crostini, mix with butter for garlic bread, incorporate it into dressings, or rub it onto chicken, steak or fish before roasting. Many people eat it like candy. Some other uses:

• Mash some cloves with some soy sauce and add to your favorite sauce for an alternative stir-fry sauce.
• Combine cloves with cream cheese and herbs for a tasty dip or bagel spread.
• Add a few cloves to many sauces enhance flavors.
• Mash a few cloves into mashed potatoes.
• Blend some cloves with mayo and serve with burgers or chips.
• Pair with cheese such as on a cheeseboard replacing chutney with black garlic.
• Mix crushed cloves into a homemade tomato sauce and use with pasta or spread as a sauce base on a pizza.

Frequently Asked Questions

1. Black Garlic from A to Z: 26 things you need to know

Is black garlic obtained by fermentation? Does it pair well with chocolate? Where did it come from? Discover more about this delicacy and how to use it.


I cant remember where this was published but Monica did a great job!

Asia. The exact origin of black garlic is a controversial point: some say it comes from the Far East, others from Egypt. What we do know for sure is that it is a popular ingredient in the cuisines of South Korea, Japan and Thailand.

Botwright. This is the name of the farmer who, in 2009, made black garlic famous in the UK by presenting it on Something for the Weekend broadcast by the BBC. Mark Botwright states that he discovered it when wracking his brains on how to preserve the 900,000 garlic bulbs harvested on his farm: he apparently did so by following an ancient Korean recipe dating back 4,000 years. In California, however, equal merit goes to Scott Kim, a Korean researcher and current owner of the company Black Garlic Inc.

Chocolate. Black garlic and chocolate? Indeed! This unusual combination (garlic cloves coated in chocolate and sprinkled with cocoa powder) was an idea conceived by Japanese-born Takko Shojifor Valentine’s Day. A pairing that soon made news all around the world and led to a medley of new ideas.

Desserts. Katy Peetz of the "Blanca" restaurant of Brooklyn (New York) was one of the first to experiment with black garlic in desserts: having shot to fame with her parsley crumble with lemon granita and fennel and black garlic ice-cream, the young pastry chef declared that its original caramel-flavoured notes are perfect in sweets. No less daring are those who flock to the Toronto Garlic Festival every year, with its offering of macarons, tarts, bread pudding, ice-cream and brownies. All containing... black garlic!

Effective remedy. Black garlic seems to give an excellent help for feverishness, coughs and sore throats. Apparently, its active component is allicin.

Fermentation. Is fermentation needed for black garlic? No indeed! The process used to transform garlic does not involve fermentation. The bulbs are “aged” for several weeks in special heat and humidity conditions at controlled temperatures of around 60°C, after which they are dried.

Glue. Have you ever tried to peel a clove of garlic, squeeze it, and filter the juice? The result is an extremely sticky liquid which can be used to glue paper and smaller pieces of wood or ceramics. Try it!

Healthy food. Black garlic boasts a lower content of allicin and a great concentration of antioxidants than traditional garlic. Its antioxidants seems to be very helpful to prevent heart disease, reduce cholesterol levels and combat infections.

Insects. Garlic is a natural insecticide. In order to keep many kinds of parasites away from your plants, all you have to do is bury a few cloves nearby, or prepare a garlic infusion and spray it onto them.

Japan. Black garlic is very popular in Japan, where it is considered like a real medicine. In the past, for two years in a row, the nation hosted the International Black Garlic Summit, as well: the manifesto of the congress spoke about the black garlic as something "spreading out the world since it originally was produced in Japan".

Kilocalories. Just 40 calories are contained in one black garlic bulb.

Licorice. According to most of those who have tasted it, it regales a sweet aftertaste to the palate, reminiscent of licorice. And that’s not all: black garlic lovers also appreciate its notes of balsamic vinegar, tamarind, caramel, treacle, chocolate, dried prunes, soy sauce, dates and umami. Wow!

Maillard Reaction. It is actually thanks to this reaction that white garlic turns black: this occurs when the sugars and amino acids react to heat and produce complex molecules. The dark colour of black garlic depends on the presence of melanoidine, also responsible for the dark colour of beer.

Nutritional facts. Black garlic is more digestible than its white counterpart since it contains less allicin (the substance responsible for its characteristic smell and taste). Furthermore, it is rich in magnesium, calcium, phosphorus, selenium, vitamins B6 and C.

Oil. The Internet is full of suggestions to use black garlic in your own kitchen, but one of the most popular uses especially in the Far East is the black garlic oil, also called mayu: a perfect condiment for Japanese ramen allowing you to add a delicious punch of umami flavor to add depth to any Asian soup dish.

Popularity. While black garlic rose to fame in Great Britain with the BBC programme Something for the Weekend, in the United States it became popular thanks to an episode of Top Chef: New York, when it was presented with monkfish in a recipe by the well-known New York restaurant Le Bernardin, and in the seventh edition (episode 11) of Iron Chef America.

Quality. Black garlic must be 100% natural, that is to say, produced without additives to accelerate the “cooking” process and without any added preservatives. The cloves must be of a uniform and deep shade of black.

Recipes. Black garlic is so versatile. It is superlative with cheese (especially caprino) and butter (try mixing butter, honey and black garlic for spreading on croutons or bruschetta!), it enhances meat and confers a certain je-ne-sais-quoi to fish, it is excellent with vegetables and pulses (in hummus for example) and even with pizza. It can be used raw or cooked (so long as a gentle heat is used to preserve its delicate taste). Why don't you try these chard and ricotta ravioli with black ceci and black garlic by Mario Batali?

Sac (S-allyl-cysteine). One bulb of black garlic contains approximately 850 mg of S-allyl-cysteine, a natural compound of powerful anti-free radical properties, 30 times less “toxic” than the allicin contained in fresh garlic.

Taoism. In Taoist mythology, it was believed that black garlic could guarantee immortality.

United States. Allium Nigrum means black garlic in Latin, but it is not the plant that originates the gloves but an ornamental plant in European and North American gardens. It has become naturalized in some regions, including parts of the United States (especially Washington and Oregon). Garlic, in its different varieties, grows all over the USA, apart from Alaska. It is produced in the greatest quantity in California. In the American kitchens, the discovery of black garlic was defined as sensational and it was also included in the list of the five most resounding discoveries of 2008.

Vinaigrettes. Along with an infinite number of meat, fish, vegetable and pulse-based recipes, black garlic occupies a place of honour in the preparation of vinaigrettes.

Water. 80% of a garlic bulb is made up of water. Other nutritionally interesting substances found in them are carbohydrates (8%) and fiber ( 3%). Proteins and fats are present in minimal quantities.

Xeric plants. These are plants, including some species of garlic, which have become adapted to very dry climates. Living in these extreme conditions means that they have less parasites to contend with.

2. What is Black Garlic?

Black garlic is ordinary garlic that has gone through a heating process for a long duration. The garlic is aged for a long period, which allows the sweet flavor to become richer. We make the black garlic as a whole bulb or peeled. When it emerges from the process it has changed color, texture, taste, and has completely different uses when compared to regular garlic. The process is called the maillard reaction. It the same reaction that you see when you put a steak on the grill and see the black grill marks. Reducing sugars react with amino acids.

3. Is Black Garlic fermented?

No…the black garlic is not classically fermented but rather slowly baked and a specific temperature and humidity. See #1.

4. How is Black Garlic sold?

Currently we sell our Black Garlic as whole bulbs, peeled cloves and garlic powders and spices. We also sell a Black Garlic Fire Cider.

5. How is Black Garlic made?

There are many ways to make Black Garlic from specialized and automated commercial equipment to artisanal methods using clay pots in the hot sun. The principle is sound. It takes high temperatures for long periods of time to change the garlic from off white and odiferous to black and sweet. We have many specialized ovens to make it.

6. Why do the bulbs look different throughout the year?

We ensure one thing with our Black Garlic which is that we use the highest quality and freshest garlic available. There are hundreds of sub-varieties of garlic throughout the world; each one is a little different in looks and flavor. Depending on the time of year and the garlic season we may use different garlics.

7. What are the health benefits of Black Garlic?

The production process changes many of the chemical components within raw garlic. The chemical reaction renders high levels of S-allylcysteine. The oxygen radical absorption capacity (ORAC) value is approximately twice that of fresh garlic. According to some research, black garlic has been show to lower blood pressure, cholesterol, and help with insomnia. Black garlic has been shown to have many times more anti-oxidants than regular garlic.

8. How should I store my Black Garlic?

Black Garlic can be stored at room temperature in an unopened package until the stamped expiration date. Once opened Black Garlic can be stored for 3-6 months in a refrigerator. Black Garlic can also be stored for up to one month at room temperature.

9. What does Black Garlic taste like?

Black garlic is sweet with many “umami “ flavors. The flavor of black garlic is very complex and hard to describe. We would describe the flavor as sweet, savory, and umami (meaty savory note), with subtle licorice, molasses, date and garlic notes. The mix of the chewy texture and flavor makes the product irresistible. We think you will agree once you have tasted it.

10. Why is Black Garlic sweet?

During the process the stored carbohydrates are broken down into simple sugars rendering a sweet flavor. Think about brown rice and brown rice syrup. Rice has no sweetness, but after a special process, brown rice starch is broken down to form a sweet brown rice syrup.

11. How is Black Garlic used in cooking?

Black Garlic is great in neutrally flavored food such as alfredo sauce or mayonnaise. The sweet and savory flavor makes dishes like macaroni salad go from simply flavored to robust and delicious. Black Garlic is one of the special ingredients that can be used for all courses of a meal. Mash and blend with balsamic vinegar and olive oil for a wonderful vinaigrette salad dressing. Add to mayonnaise and dress your sandwich for something sweet and tangy. Mix with butter and put it on a grilled steak or chicken as it comes off the grill. Crush and add some maple syrup and serve atop your best vanilla ice cream. On our website at NJGarlic.com, look under recipes for some interesting ways to use it

12. Does all Black Garlic taste the same?

Does all wines taste the same? No! Black garlic from each manufacturer will have a different flavor profile completely dependent upon all the variables of the fermentation and aging processes. We know that you can not rush a good thing, so we don’t. That is why our black garlic has a flavor all it’s own.

13. Do you import garlic from overseas?

From July through December we try to use our own garlic. When sold out we source from reputable growers that use proper growing methods. First we always use ours or garlic from the US. Out of season we may use garlic from places like Spain and Argentina. We will never use Garlic grown in China

14. What makes Black Garlic black?

During the making process melanoidin is produced from chemical reactions between amino acids and sugars. This results in a color change in the garlic.
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