It's official: black garlic has been named Flavour of the Year for 2027.
In October 2026, MorganMyers, a US food and agriculture marketing agency, published its 2027 Food & Flavour Trends Report, and black garlic sits right at the top of the list. It beat out some seriously exciting company, too: chilli crisp, labneh, manuka honey, dates, sumac, espresso, masa corn, dragon fruit and koji all made the top ten.
We'd be lying if we said we weren't a little bit smug about it. We've been ageing garlic, and telling anyone who'll listen how good it is, since 2008. But mostly we're just thrilled that more people are about to discover what chefs and home cooks across the UK already know: a little black garlic makes almost everything taste better.
Why black garlic came out on top
The MorganMyers team gave three reasons for crowning black garlic, and we think they nailed it.
It feels new, but not unfamiliar. Everyone knows garlic. Black garlic takes something you already cook with every week and turns it into something completely different. It's an adventure with a safety net.
It works with almost anything. Savoury, sweet, sauces, snacks, dressings, dips - black garlic moves between dishes and occasions more easily than most "trend" ingredients ever could.
People genuinely want to try it. In the agency's consumer research, half of the people surveyed said they're interested in trying black garlic in 2027.
So what actually is black garlic?
If you're one of that curious half, here's the short version. Black garlic is ordinary white garlic, gently aged over several weeks using nothing but time, heat and humidity. No additives, no preservatives, no fermentation starters. Just garlic and patience.
Over those weeks, the cloves slowly transform. They turn jet black, soft and slightly sticky, a bit like a dried fig. The fiery bite of raw garlic disappears completely, and in its place you get something mellow, sweet and deeply savoury: think balsamic, tamarind and caramel, with a big hit of umami underneath.
And yes, the rumours are true: no garlic breath.
From trend to kitchen staple
Here's the part of the report we found most interesting. Spotting a trending flavour is one thing; getting it to stick is another.
According to MorganMyers' research, 92% of consumers say they're likely to buy a new flavour again after a good first experience. But only 11% of household grocery shoppers say newer flavours have actually become everyday staples at home. Plenty of exciting ingredients get bought once, used for one recipe, and then sit at the back of the cupboard.
That gap is exactly what we've spent the last eighteen years working on. Our founder, Katy Heath, has always said that black garlic isn't just for foodies, and that it belongs right next to the salt and pepper. It's why you'll find us in the herbs and spices aisle at Marks & Spencer and with the fruit and veg at Sainsbury's, not hidden away on a speciality shelf.
The report also found that price is the biggest thing stopping people from trying new flavours, and that supermarkets are becoming one of the most important places people discover them. Good news on both counts: a pot of black garlic goes a long way (you only need a clove or two to transform a dish), and the shelf life is a lot longer.
Five easy ways to make black garlic a staple this week
The best way to make black garlic stick is to stop saving it for special occasions. Here's how to use it on an ordinary Tuesday.
Black garlic butter. Mash a few peeled cloves into softened butter with a pinch of salt. Melt it over steak, toss it through green beans, or spread it on toast for the best garlic bread you'll ever eat.
Stir it into the sauce. A spoonful of black garlic paste dissolves straight into gravies, ragùs, stews and curries, adding a rich, slow-cooked depth in minutes.
Upgrade your dressings. Whisk paste into a vinaigrette, or blitz a couple of cloves into mayonnaise for an instant sandwich and burger upgrade.
Make a better dip. Blend cloves into hummus, or swirl them through thick yoghurt with olive oil and lemon.
Finish with a dusting. Black garlic powder over roast potatoes, popcorn, eggs or roasted veg adds a savoury sweetness that people won't quite be able to place.
Where to start
New to black garlic? Our range makes it easy to get started:
Peeled cloves: ready to slice, mash or snack on straight from the pack.
Whole bulbs: perfect for roasting, gifting, or showing off on a cheeseboard.
Black garlic paste: the easiest everyday option; just stir and go.
Black garlic powder: for seasoning, rubs and finishing.
Whichever you choose, our advice is the same: don't save it for best. Use it on a Tuesday. Add to the gravy. Spread on toast. That's how a Flavour of the Year becomes a flavour for every year.
We've been waiting eighteen years for the rest of the world to catch on. Welcome aboard.
Find The Original Black Garlic at Marks & Spencer, Sainsbury's, Amazon and on our website — and browse our recipe collection for more inspiration.
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Source: MorganMyers, "The 10 Food & Flavour Trends to Watch in 2027 and What It Takes to Make them Stick," 6 October 2026. Survey data is from two nationally representative online surveys of US adults and US household grocery decision-makers, conducted in August 2026.