Frequently asked questions
What does it taste like?
What is Black Garlic?
It's carefully chosen, high quality, raw garlic that has been expertly aged using nothing but heat and humidity for a very long time. The exact method is, however, a closely guarded family secret!
How long will it keep for and where should I store it?
Once aged, Black Garlic can be kept at ambient temperatures for a very long time. You'll generally find our products have around 12 month shelf life. Store in a cool dark place and consume by the best before date on the pack. The paste should be stored in the fridge once opened, and again, use by the date on jar.
Will it make my breath smell?
No, unlike regular garlic, Black Garlic won't scare off vampires, or anyone else!
Where does Black Garlic come from?
Legend has it that Black Garlic has been used in many Asian cusines for centuries, and is thought to have originated in South Korea. In recent years however, it's been seen more and more in modern western and international cuisines and has been embraced by chefs everywhere, particulary in the US, Australia and Europe, who love the magic it brings to their dishes.
Who is behind The Original Black Garlic?
We're a family business. Katy founded the company after discovering black garlic in Asia. She started producing it in the UK in 2008. Katy's brother Richard is the 'Willy Wonka' of the business. He oversees all aspects of the aging process.
I've seen Black Garlic before, is this the same product?
We are the original producer of Black Garlic in Europe, with 12 years of experience. We ran hundreds of trials to perfect our method, to enable us to deliver the best tasting products on the market. Our flavour profile is consistent and is delicously snackable as well as providing fantastic flavour and unctous depth as a cooking ingredient. Our Black Garlic does not taste bitter or acrid, as some copycat manufacturers' products do. All batches are handmade to the original secret method, so unless your product is called The Original Black Garlic then we cannot guarantee its quality, flavour or goodness.
Where do you make it?
Richard, and his team, lovingly ages it in Bedfordshire.