OUR STORY

The Original Black Garlic began in 2008 when founder Katy Heath discovered something extraordinary while travelling in Korea: black garlic bulbs being enjoyed as a health snack. Although the flavour wasn’t quite perfected, Katy immediately recognised their huge potential.

"I was intrigued by the layers and complexity of the bulbs and knew I could deepen and sweeten it somehow," recalls Katy. I was especially drawn to the health benefits and the remarkable ability to enhance flavours."

This sparked Katy’s journey to master the art of black garlic. Back in North London, she developed a proprietary slow-ageing process that transforms ordinary garlic into something truly special. Today, that same careful process continues, with every clove and bulb aged by hand in the UK using a unique (and top-secret) method.

What began as a kitchen experiment has grown into a global success. The Original Black Garlic is now cherished by top chefs and home cooks alike, loved for its distinctive umami flavour and ability to transform everyday dishes.