Peeled Black Garlic (5.5 oz.)

from Black Garlic


an "It" Ingredient...a slightly sweet, licorice twist and a chewy texture.


Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft, dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here. But we’re not touting black garlic as the anti-garlic. We don’t want you to swap out all of the regular garlic in your pantry for the black variety. No, no, no. We’re talking about two distinct flavors. So you can keep eating garlic. Just make sure you start eating black garlic.

Black garlic is all-natural. There are no additives and no preservatives. Ever. In fact, there’s only one ingredient—garlic. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture and sweeter taste. Amazing what a month can do.

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

Many Bay Area chefs have already caught on to the magic of black garlic. They’ve started cooking up some soon-to-be classic dishes. Now it’s up to you to create your own unique recipes using the unique ingredient. Try it with pizza, pasta, BBQ, steak, hotdogs, burgers or Asian can enjoy it with pretty much anything! To get you started, here are a couple of inspirational examples. So go heat up the pan, the black garlic is waiting!

Black garlic has a shelf life of 6 to 8 months. Unopened packages can be stored at room temperature; once opened, the black garlic should be refrigerated.

Produced in California, U.S.A.





Write your own review
Average customer review
(17 customers)
Great Taste
Jan 05, 2013
By Clara
One of my student's mother gave it to me as Christmas present. At first I hesitated to taste it, but after I tasted it I loved it. The garlic has mellow sweetness and buttery texture with no garlic taste. It seems like a good healthy food. I recommend it.
Oct 17, 2012
By Deborah Roberts
My first time tasting this incredible & mysterious garlic was in Anaheim, at the Hilton Hotel, served on a cheese and fruit platter. I fell in love with it's sensous and alluring tastie. So much so, we ordered the cheese platter from room service 3 times. I had to find out where to obtain this delicious, enticing bulb. I was stunned to find it was right across the bay from me, in Hayward. Whole Foods carried it. On the way back home from Anaheim, we stopped in Santa Clarita to buy some, as I could not wait. Since then, I go through 2 whole bulbs, thats correct; bulbs, not gloves, a day! After my initial fix of the day, right out of the bulb, I will pair it with cheese and crackers.

I cannot offer any recipes, because for the past 3 weeks, since discovering, Black Garlic, I eat it before I can cook with it! Some girls love chocolate. Some love ice cream, for this girl, give me this, Black Garlic! It amazing. You will not be disappointed. I love garlic, but there are tmes, regular garlic be too strong. This garlic does not over power, and is so divine, you can eat it, as I do, out of the bulb!
Great stuff
Oct 14, 2012
By DonFromMS
I was introduced to this product earlier this year at one of my local Kroger stores. They haven't carried it since, so I started looking online. It was a great grilled steak topper and good as a bread spread and in dips. Hopefully it will eventually get the attention it deserves.
Makes any dish delish
Sep 26, 2012
By Justin
Wonderful taste! I thought I already loved garlic as much as I possibly could, but i was very wrong!
A constant staple in my cupboards now
Jun 07, 2012
By Rebecca Doremus
OMG! This stuff is delicious. The texture is velvety and creamy. I cook stir-fry 4-5 nights a week with the free vegetables we are growing and I add the black garlic, along with some sesame oil, EVOO, rice vinegar, fish sauce and just a touch of citrus soy sauce. Both myself and my husband love the flavor this garlic provides - so very rich in flavor yet a little almost nutty. I ran out and while I was waiting for a new delivery, made the stir-fry and it just was not the same. This is also great in every Italian dish I have made and I have added it to salsa. Good every time.
Best Kept Secret
Apr 22, 2012
By Charlene
I love black garlic. I use it in almost all of my dishes now. It compliments every dish. I even pop them in my mouth sometimes when I get hungry. LOL
Wonderful Product
Dec 31, 2011
By Charlotte
Just got the black garlic at Christmas--We are in LOVE with it. Have used it in several dishes already. I think one of the best was in the french onion soup.
Sep 15, 2011
By Mary
I can't believe how fantastic this is. I feel I've neglected the "plain" garlic in my cooking the last month or so because I have black garlic in the house.

I used it in lieu of regular garlic last night in a risotto and it gave the whole dish a beautiful warm brown hue and the flavor - yowza! Mellow but rich and wonderful. I'm excited to buy more.
My new secret weapon
May 20, 2011
By Chef Jeff
I'm a chef and caterer, and just did fine dining Italian dinner for a group. The black garlic was a hit. No one had heard of or seen it before, but they all loved it!

Black Garlic is one of those ingredients that when you add it to a menu description, it gets peoples attention and intrigue.
Once you go black
May 17, 2011
By Daisy Chainsaw
I love black garlic- I was dubious at first- its one of those things that can be either really good or really bad- I am glad I took a shot at it. Its SO delicious- kinda chewy and sweet with a hint of garlic....I love to eat it with just a cracker. I wish they had bigger bags of it. One 5.5 oz container will go so quickly!
garlic just got angels wings
Feb 04, 2011
By Gaston
I had a bad habit as a kid chomping on whole cloves, that wasn't fun, nor did it bode well for my breath or stomach.

now I get natures tasty little candies sweet, savory and with the texture of turkish gels.

The versatility of black garlic is almost entirely limited to ones creativity in the kitchen and even if you're feeling uninspired it's a nice little accompaniment to cheese or even on it's own.

I'm so glad i found a place online to buy these little sweet morsels of blackened love
Black garlic
Oct 16, 2010
By Epiceriefine
This black garlic product is so good with goat cheese ,pasta and scallop ,I used it for my kitchen all time,,,, it's good for you
Aug 16, 2010
By Barbara
Sampled Black Garlic at Swagapalloza. Everyone raved about it when I marinated steak with it. Also as a base for a pasta salad dressing. Even people who can't handle garlic loved your product. Just ordered a full tub.
black garlic
Jul 30, 2010
By Jackie Moore
I love the black garlic...used it in a burrata appetizer and it was yummy!! I would buy it again and would be interested in hearing about other ideas for recipes using black garlic!!!
roast wild meat
May 04, 2010
By Rene Denis
we just got the black garlic in hinton ab and i cooked 4 deer roast now and it just greet Rene
So sweet.
Jan 28, 2010
By Adeline Rem
This Garlic is incredible. Almost like chocolate (which I adore). I have eaten several pieces just by itself. It is also fabulous (and MUCH healthier) to spread it on bread with a dash of sea salt instead of butter! This is truly an incredible product! Great job!
pleasant anise undertones
Jan 14, 2010
By khirasaki
I hadn't tried black garlic before, so I substituted it half-and-half with regular garlic to compare. It's much milder than regular garlic, and it has a licorice-like flavor. In fact, after I minced the garlic, I was able to eat little pieces and enjoy them, not something you typically do with regular garlic.

I haven't tried any Korean or Asian dishes yet with the black garlic, but I expect it would be great.
We are the only US producer of black garlic, the latest ingredient favored among top chefs for its complex flavor.