Why Black Garlic?

Black garlic is created through a slow, controlled fermentation that transforms raw garlic into a sweeter, softer, and more bioactive form.

During this process, garlic develops higher levels of:
• S-allyl-cysteine (SAC) — a stable, powerful antioxidant
• polyphenols & flavonoids
• naturally anti-inflammatory compounds

Black garlic is valued for supporting:
• immune health
• cardiovascular function
• antioxidant protection
• digestive balance

Its flavour is deep, caramelized, and umami-rich — ideal for both sweet and savoury recipes.

How to Use It: · spread on toast or crackers · whisk into dressings, sauces, and vinaigrettes · blend into dips and hummus · add to risottos, soups, and marinades · use in fusion dishes, vegan charcuterie, gourmet plant-based plates or cheese boards