Black Garlic Benefits & Other Frequently Asked Questions
Welcome. This page brings together the most asked questions about black garlic with clear, experience-based guidance. Our team makes slow-aged black garlic in small batches and tests recipes weekly, so you get practical answers that work in your kitchen.
What is black garlic?
Black garlic is fresh garlic that has been slow-aged under controlled heat and humidity for several weeks. This transforms the cloves into soft, dark segments with a naturally sweet, umami-forward flavor similar to molasses and balsamic.
Is black garlic fermented?
People often call it fermented. The change is mainly from the Maillard reaction during slow aging. No starter culture is added.
What is black garlic good for?
Use it to add depth to sauces, marinades, dressings, burgers, seafood, roasted veggies, and pasta. Many people also enjoy a clove as a snack. It is rich in antioxidants and gentle on the palate compared to raw garlic.
How is black garlic made?
Whole bulbs are aged at low heat with steady humidity for 3 to 4 weeks, then rested. No sugars, colorants, or preservatives are added.
How much black garlic should I eat a day?
A practical serving is 1 to 2 cloves daily. Start small if you are new to it and adjust to taste.
How long does black garlic last?
Unopened, store in a cool, dry spot for up to 12 months. After opening, keep it sealed and refrigerated. Use within several weeks for best flavor. Our Organic Peeled Black Garlic is especially easy to store and use.
How do I store black garlic?
Keep unopened packages in a cool, dry place. After opening, refrigerate in an airtight container. Our Black Garlic Purée also freezes well in spoonable portions.
Can I eat black garlic raw?
Yes. It is ready to eat right from the jar. Many customers enjoy a clove with cheese, nuts, or fruit.
What does black garlic taste like?
It is sweet, savory, and mellow. Expect notes of tamarind, balsamic, and dried fruit. There is no harsh raw garlic bite.
Is black garlic vegan and gluten free?
Yes. Our products contain only aged garlic. No dairy, gluten, or additives.
Is black garlic the same as roasted garlic?
No. Roasted garlic is cooked hot for a short time. Black garlic is aged low and slow for weeks, which changes flavor, texture, and color more deeply.
Where can I buy black garlic?
Right here. Explore our Peeled Cloves and Purée. Both are small batch and USA made.
How do I use black garlic in cooking?
Blend into aioli, butter, or vinaigrettes. Mash onto steak, salmon, or roasted squash. Stir into ramen broth. Add to burgers, meatballs, and veggie patties. See our quick ideas below.
How do I make black garlic oil?
Gently warm neutral oil with mashed black garlic, then strain for a silky finish oil. Try our step by step guide: Black Garlic Oil for Ramen.
Where does black garlic come from originally?
It gained popularity in East Asia and is now crafted worldwide. We age and pack our products in the United States.
Can black garlic support heart health or cholesterol?
Research suggests potential benefits due to antioxidant compounds like S-allyl cysteine. Enjoy it as part of a balanced diet. This is not medical advice. Speak with your healthcare provider if you have specific conditions.
Can I make black garlic at home?
Yes, with patient temperature and humidity control. Some use rice cookers, slow cookers, or dehydrators on low for several weeks. Results can vary. If you want reliable flavor and food safety, shop our professionally aged options.
Quick ways to use black garlic
- Black garlic butter for steaks and mushrooms
- Purée whisked into mayo for burgers and fries
- Ramen with a spoon of black garlic oil
- Vinaigrette for roasted beets and goat cheese
- Mashed into hummus or avocado toast
Product links
Disclaimer. Nutrition and health content on this page is for general information. It is not a substitute for medical advice.