About Black Garlic...

 In 2008, Katy Heath owned a small business importing produce. It was through this that she met a Korean supplier who asked her if she had heard of Korean aged garlic. Born and raised in the UK, she had not. Katy requested a sample and receiving garlic that, though not quite the same taste as the black garlic produces today, was flavoursome enough to pique her interest. She tried using it in a simple bolognese sauce, and discovered black garlic’s delicious x-factor. It improved the sauce hugely, but without overpowering it.

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Black garlic was a super exciting ingredient for Katy – it’s rare to come across a new ingredient that actually has a long history – making it very old. Katy learned all she could about aged garlic, even travelling to Jeju Island, Korea where aged garlic is thought to have originated. In Korea, aged garlic is used as a health product rather than a cooking ingredient, since it retains all the amazing health benefits of fresh garlic but without the same potency of smell and flavour.