WHOLE
BLACK GARLIC
(Allium nigrum)
Also known as 'Fermented Garlic'
Black garlic is raw garlic that have been aged under controlled high-heat fermentation
process for several weeks. As it aged, garlic cloves turns to a rich black color, with a soft
chewy texture and a mild, sweet-savory (a balsamic or molasses-like) taste. It gets
more delicate, tender, and a bit sticky consistency than raw garlic.

Suggested Uses:

Black garlic can be easily chopped, smashed, or pureed and can be used in any recipe
where garlic is an ingredient. Black garlic can be used alone, on top of pizzas and flatbreads, potato salads, stir in soups, sauces, stews and sauteed vegetables.

Health Benefits:

Aged black garlic have substantially more antioxidants than raw garlic, and that have
protective effects against cell damage and disease, may help regulate blood sugar, reduce
the risk of gestational diabetes, may help reduce triglycerides and LDL (bad) cholesterol.