Black Garlic

Black Garlic

Black Garlic is produced by fermenting ordinary white garlic for a month, with no additives or preservatives, at high heat and set humidity.

The end product is jet black in colour, soft & sticky to the touch, sweet of taste, and best of all...leaves no garlic breath!

Black Garlic retains the health properties of ordinary white garlic but with a higher proportion of antioxidants.

It can be eaten as a healthy snack, or as part of a deli board with breads, olives, cheeses and meats, or used in cooking in a more versatile way than ordinary garlic.

Black Garlic is from Jeju Island in South Korea, came over to the USA in 2005 and really took off as a cooking ingredient and health food snack in 2008.

We came number 6 out of 50 of best new gourmet foods, as judged by Observer Food Monthly in July, and have recently appeared in both The Times and The Express.

Black Garlic is to feature in this winter’s free pregnancy and health supplement “You and your family” which is endorsed by the Royal College of Obstetricians and Gynaecologists. The magazine supplement will be given to every new mum on the NHS and will offer definitive advice on good food during pregnancy - Black Garlic being one of them.