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 food...you 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.

garlic

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