The world of black garlic

Blackball Black Garlic is a real umami tsunami. Depths of flavours in one bite that would almost convince you that you’ve eaten a full meal packed with richness. Crushed for convenience, our black garlic is typically used as a final ingredient in your cooking or as a garnish in sauces and platters.

Our black garlic undergoes a 5 week heat transformation from raw white garlic. In that time it goes through the “Maillard Reaction“. This is an extremely complex process forged by reducing sugars and proteins at the same time by the impact of heat and humidity.

What are the health benefits of black garlic?

Black garlic can help lower levels of cholesterol and triglycerides, which in turn reduces your risk of heart disease. Many studies show that the antioxidant properties of black garlic can help to fight against cancer. One study found that it could help reduce the growth of colon cancer cells as well as being packed full of antioxidants compared to the white/raw garlic we begin with.

Over the past 3 years we have been working hard to put black garlic on the map here on the West Coast. We are always looking to push the boundaries of what's possible with black garlic opening it into new worlds of the food industry whilst keeping it an affordable high end food product.