Organic Black Garlic

Black garlic is regular garlic (Allium sativum) that has been aged under controlled heat and humidity for several weeks. This process causes the garlic cloves to turn black and develop a sticky, chewy texture. It also transforms the flavor, making it sweeter, milder, and more complex, with notes of balsamic vinegar and tamarind.

Manufacturers use black garlic primarily for its unique, savory, and slightly sweet flavor profile, which adds depth to dishes. It is often found in dressings, marinades, sauces, dips, and seasoning blends, where it can provide a rich umami taste without the pungency of raw garlic.

Black garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Like regular garlic, it contains beneficial compounds, and some research suggests potential antioxidant properties, though more studies are needed. JECFA has evaluated garlic and garlic extracts, and EFSA has evaluated garlic preparations. At typical consumption levels, it is considered safe.