Aged Black Garlic


Black Garlic is garlic that has undergone a fermentation process under set temperature and humidity for a period of time. This process common in eastern countries like Korea China and Japan, has concentrate properties sometimes twenty times that of raw garlic. Antioxidant properties are boosted, and the taste becomes mellow, tangy and sweet losing the pungency of raw garlic, and much of its after-taste effects like 'garlic breath'. Many patents exist claiming the process of fermentation, but the basic technique can be traced well into time, as recipes for making it can be found dating to the 5th century. Black garlic has taken the gourmet world by storm lately, and much mysticism has been placed upon it. It is a beautiful, unique and very elegant addition to any pantry, and its uses range from the savory to the sweet. It is bound to become a staple element much in the way of sundried tomatoes. Plentiful information can be found at


Other names: Aged Black Garlic, Fermented Garlic
Translations: Vecumā Black Ķiploki, Pagyvenusi Juodosios Česnakus, Aged negru Usturoi, Aged Crna češnjak, Người cao niên Black Tỏi, Czosnek w wieku Black, Aged Zwarte Knoflook, वृद्ध काले लहसुन, Alho preto envelhecido, Престарелый черный чеснок, Ηλικίας Black Σκόρδα, الذين تتراوح أعمارهم بين الأسود والثوم, 노인 블랙 마늘, Aged Černá Česnek, Usia Hitam Bawang putih, Aged Black Bawang, 现年黑大蒜, Ancià All Negre, Aged Black Česen, Aged Čierna Cesnak, Invecchiato Aglio Bianco, בני שחור שום, Aged Svart Vitlök, Узраста од црна чешњак, 高齢者の黒にんにく, Ail vieilli noir, Aged Black Hvidløg, Modnet Black Hvitløk, Anciano Ajo Negro, Старий чорний часник, Vuotiaiden Black Valkosipuli, Отлежало Черно Чесън

Physical Description

Natural , organic, no chemical and artificial contains, eliminate garlic smell and replaced with
Sweet and sour taste, no stimulation , smaller and easier to swallow and suitale for all age of people.Black garlic surpass ordinary garlic by 10 times, with antioxiant properties and blood
Sugar controlling function . the contain of 18 amino acids is also 1.5 times that of ordinary garlic.

Colors: Black

Tasting Notes

Flavors: Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones.
Mouthfeel: It has a tender, Almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit.
Food complements: Anti-cancer, Anti-diabetes
Substitutes: No substitutes

Selecting and Buying

Buying: if u what to order black garlic ,pls visit

Preparation and Use

Enjoy as a snack, slice and add to salads or use to top a variety of dishes from pasta to steak to fish. May also be pureed and drizzled on top of dishes like potato salad or pizza

Conserving and Storing

Black Garlic is shelf stable at room temperature and can last up to nine months, unopened, in a dry, cool place. Once opened, keep in a Ziploc in your pantry or fridge for up the three months. If you live in a humid climate, store in the refrigerator (dryer than ambient air). Freezing not recommended.

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