Ever heard of black garlic? If not, you're in for a treat ✨ This isn't some exotic variety or a fancy culinary trick....it's something much more interesting! 

Black garlic is regular garlic that's been transformed into something totally different through time, heat, and a whole lot of patience and love.

Think of it like this. You know how grapes become raisins? Black garlic is garlic's grown-up cousin. Sweet, sticky, deeply savory, and nothing like the sharp bite you're used to.

If you've been curious about this ingredient but weren't sure what all the fuss was about, I am here to break it down!

Our Journey to Find the Perfect Black Garlic

A few years ago, a chef came to us with an idea. He wanted to create a blend using black garlic, something that would capture that incredible depth and complexity. We were intrigued, so we began our search.

The first products we found? Disappointing. They were powdery, finely ground, and honestly, they just didn't have the punch we were after.

Black garlic should be rich, sticky, and almost jam-like. These versions felt like they were missing the soul of what makes black garlic special.

So we kept searching. We asked chefs we trusted. We tasted samples. We waited. And after a few years of looking, we finally found the team behind the black garlic we're proud to share with you today!

They're a small operation, just like us, and they create everything by hand. When we first connected with them, they were letting nature handle the drying process. But during this last particularly moist fall season, they realized they needed to adapt. So they invested in dehydrators to ensure every batch had the perfect consistency and flavour, no matter the weather.

This black garlic is a labour of love from start to finish 🙏🏼 And we are thrilled to share it with all of you!

What Makes Black Garlic So Special?

Black garlic starts as regular white garlic bulbs.

Whole heads are placed in a controlled environment with high heat and humidity for several weeks. During this time, something magical happens. The garlic undergoes what's called the Maillard reaction, the same chemical process that gives seared steak its crust and cookies their golden color.

Maillard reactions typically happen quickly at high temperatures, but can also occur at lower temperatures (around 140°F) if maintained for weeks or even months. In black garlic, it's aged very slowly, at a consistent temperature, causing amino acids and natural sugars to slowly transform. This is how the new flavours and compounds are created!

The result? Cloves that are deeply sweet, mellow, and packed with umami. The texture becomes soft and almost spreadable, like a rich preserve. The sharp bite of raw garlic? Gone. In its place is something complex: notes of balsamic vinegar, molasses, and a subtle tang.

And here's where our minced black garlic really shines. We've taken those soft, sticky cloves and minced them for you. There's no need to peel or chop. Just open the tin, and you're ready to cook.

She's convenient and gourmet in a perfect little tin!

Black Garlic FAQ

Wondering how black garlic differs from what you're used to? Or maybe you're not sure how to use it? I've answered the most common questions below.

What does black garlic taste like?

Black garlic has a flavour that surprises most people. It's sweet, with molasses-like richness and hints of balsamic vinegar.

There's a subtle tang and a deep, savory quality that chefs describe as umami. It's mellow, not sharp. If you've ever tasted aged balsamic or tamarind, you'll recognize some of those same complex notes.

Is black garlic fermented or cooked?

This is a common question! Black garlic is technically aged, not fermented.

True fermentation requires microorganisms like yeast or bacteria.

Black garlic relies on the Maillard reaction, a chemical transformation that happens over time with consistent heat and humidity. The garlic isn't fermented in the traditional sense, but the ageing process creates similar depth and complexity.

How is black garlic different from regular garlic?

Fresh garlic is crisp, pungent, and has that characteristic spicy bite. It adds bold garlic flavour to dishes.

Black garlic, on the other hand, is soft, sweet, and umami-rich. The sharp allicin compounds in fresh garlic break down during ageing, which is why black garlic doesn't leave you with garlic breath. It's mellower, more complex, and brings a completely different dimension to cooking.

What is umami, and why does black garlic have it?

Umami is often called the fifth taste, alongside sweet, sour, salty, and bitter. It's that deep, savory, almost meaty flavour you taste in foods like mushrooms, aged cheese, soy sauce, and tomatoes.

Black garlic develops intense umami during the ageing process as amino acids and sugars transform. It's what makes black garlic so satisfying and rich!

Can I use black garlic in place of regular garlic?

Not exactly. While they're related, black garlic and fresh garlic serve different purposes.

• Fresh garlic adds sharp, pungent flavour.
• Black garlic adds sweetness, depth, and umami.

You wouldn't want to substitute one for the other in a recipe that calls for a specific flavour profile. That said, black garlic can complement regular garlic beautifully. Try using both for layers of flavour!

What's the difference between whole black garlic cloves and minced black garlic?

Whole black garlic cloves have a soft, sticky texture that can be a bit tricky to work with. You need to peel them and then mash or chop them before adding to most dishes.

Our minced black garlic takes all that work out of the equation! It's ready to use straight from the tin, with the same incredible flavour and convenience you'd expect from any Spicewalla product.

How do I use minced black garlic in cooking?

The possibilities are endless, friends!

Stir a spoonful into pasta sauces for instant depth. Fold it into salad dressings (more on that below). Swirl it into soups or stews. Spread it on pizza before baking. Mix it into compound butter for steak or fish. Add it to marinades for chicken or pork. You can even blend it into aioli or mayonnaise for sandwiches and burgers.

Because the flavour is concentrated, a little goes a long way. Start with a teaspoon and add more to taste!

Does black garlic have health benefits?

Black garlic contains higher levels of antioxidants than fresh garlic.

During the ageing process, compounds like S-allyl-cysteine increase significantly. Healthline.com suggests black garlic may support heart health, help manage blood sugar, and provide anti-inflammatory benefits. While we always recommend enjoying black garlic for its flavour first, those potential health perks are a nice bonus.

What dishes pair well with black garlic?

Black garlic loves rich, savory foods.

It pairs beautifully with roasted vegetables, mushrooms, beef, pork, and lamb. It's excellent in grain bowls, especially with brown rice or farro. It complements eggs (try it in a frittata or scrambled eggs). And it works surprisingly well in sweet applications too, like drizzled over vanilla ice cream with a touch of sea salt.

Cooking with Minced Black Garlic

One of the best things about our minced black garlic is how easy it is to use! Here are some of my personal favorite ways to use it:

Rice bowls and grain bowls: Sprinkle a bit on top for instant umami. It pairs especially well with roasted sweet potatoes, avocado, and a soft-boiled egg.

Salad dressings: This is where black garlic really shines. Mix a teaspoon or two into your vinaigrette for a sweet, tangy twist. Or try our Black Garlic Cucumber Salad, which features a dressing that balances the richness of black garlic with bright, fresh flavours.

Pasta and noodles: Stir minced black garlic into olive oil or butter and toss with hot pasta. Add a handful of Parmesan, and you've got a simple, restaurant-quality dish (and yes, I did make this for dinner last night 😊).

Marinades: Combine black garlic with soy sauce, sesame oil, and ginger for an incredible marinade for chicken, veg, or tofu.

Compound butter: Mix black garlic into softened butter with herbs and a pinch of salt. Roll it into a log, chill, and slice onto steaks, roasted vegetables, or warm bread.

Pizza: Dot small amounts over your pizza before baking. It melts into the cheese and adds pockets of sweet, savory flavour.

Soups and stews: A spoonful stirred in at the end brings depth without overpowering other ingredients.

And here's the thing: black garlic pairs beautifully with so many of our spices and blends. Try it with our smoked paprika, harissa, or even our chai masala for unexpected flavour combinations. Don't be afraid to experiment, y'all! Black garlic is forgiving and versatile.

Umami So Deep, It Has Feelings!

We've spent years looking for the right black garlic to share with you. This isn't something you'll find everywhere, and when you do, the quality varies. Ours is made by hand, with care, by a small team who's as passionate about flavour as we are!

If you've never tried black garlic, now's your chance. And if you're already a fan, we think you'll love how convenient and flavourful our minced version is 💕 Grab some for your kitchen and see what all the fuss is about. Trust me, your cooking is about to get a whole lot more interesting!

Spread love, cook with black garlic 🧄
- Cara Manning, E-comm & Brand Manager