Certified Organic Black Garlic 50g

Our Black Garlic is the creation of our Resident Farmer-Chef, Meng.

Black Garlic is produced using quality raw garlic cooked at a low temperature with high humidity called the Maillard reaction. The Maillard reaction is a complex process as sugars in the garlic react with the amino acids (protein), resulting in the characteristic black garlic colour.

As a result of this process, Black Garlic loses the pungent garlic taste and smell. Its nutritional value also dramatically increases.

Due to the reaction, the sugar is more pronounced, and Black Garlic is sweet with umami (savoury) rich flavour like balsamic vinegar or tamarind with a touch of smokiness and sourness. The Black Garlic also becomes soft and pliable and can be spread with a knife or eaten as is.

When processing our Black Garlic, we take extra care to ensure we maintain the low and slow temperature with optimal humidity to kill any pathogens and achieve food safety pH levels needed for garlic consumption & storage. Our process may take anywhere from 35 to 60 days.

We do not add any other ingredients to the garlic during the process. It is just one ingredient: our high-quality certified organic garlic.

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This product is proudly made in Ontario by: