It is raw garlic that has been slowly cooked for several weeks to a month. The garlic goes through the Maillard reaction and only uses pure water and gentle heat 65-70 degrees and humidity of 70%. There are no additives, and the raw, harsh taste of the garlic is removed so you can eat it without the smell of fresh garlic on your breath or body.

Black garlic has a sweet and savoury flavour profile which is unique. Such flavours include balsamic vinegar, molasses, and liquorice. It melts in your mouth, with a beautiful texture like a jellybean.

The garlic we use is sourced from organic garlic growers in the Margaret River region and is of exceptional quality. Like good cooking, you must start with good raw ingredients to produce a great meal.

We also carefully craft our Black Garlic to enhance the formation of its unique physicochemical properties.

1. Cardiovascular Health – One of the most recognised benefits of black garlic is its ability to help regulate blood pressure. Compounds in black garlic can dilate blood vessels and reduce resistance, leading to improved blood flow and potentially lower blood pressure.

2. Antioxidant Protection – The high concentration of antioxidants in black garlic helps combat oxidative stress, reducing inflammation and damage to blood vessel walls. This effect can be instrumental in preventing atherosclerosis.

3. Enhanced Immune Function – The bioactive compounds in black garlic support a healthy immune system, helping your clients stay resilient against illnesses.

4. Anti-Inflammatory Properties – Black garlic's anti-inflammatory potential can benefit those with inflammatory conditions, such as arthritis.

5. Digestive Support – Some people find that black garlic is gentler on the stomach and easier to digest compared to raw garlic.

6. Potential Anticancer Effects – While more research is needed, some studies suggest that black garlic may have anticancer properties.

7. Cholesterol Management – High cholesterol levels, particularly LDL cholesterol, are a known risk factor for heart disease. Black garlic has been shown to help reduce LDL cholesterol levels and may also support overall cholesterol balance.

8. Endothelial Function – Black garlic has shown the potential to enhance endothelial function,
which is vital for the regulation of blood pressure and overall cardiovascular health.

9. Reduced Plaque Formation – The anti-inflammatory and antioxidant properties of black garlic may help reduce the formation of arterial plaques, thus lowering the risk of heart disease.

Want to learn more? Check out this great article by Dr. Rita Marie.

We used high-quality unfiltered Jarrah honey with a Total Activity (TA) score of 35 plus in our award winning Balsamic Vinegar.

TA is the combination of Peroxide Activity (PA) and Non-Peroxide Activity. In Jarrah honey, most of the activity is PA. It results from a reaction between an enzyme placed by bees called Glucose Oxidase and glucose. This reaction results in the gradual production of a low concentration of hydrogen peroxide. Hydrogen Peroxide is a powerful antibacterial and antifungal agent when working in conjunction with honey’s other antiseptic properties. However, it is gentle on humans.

Jarrah honey is considered by research to have one of the highest TA scores. Want to learn more? Check out this article.

Some research suggests that balsamic vinegar has the following health benefits:

• Improves skin health due to antimicrobial compounds, acetic acid, and antioxidants.
• Reduction in blood sugar, reducing blood sugar level.
• Promotes digestion due to probiotics in balsamic vinegar.
• Lowering cholesterol.
• Leasing weight through making consumers feel full for longer than not using.
• Reduce hypertension (blood pressure).

For more, check out this article.

Fresh white garlic has been used for thousands of years as both a flavourful ingredient and a natural wellness food. It is well known for supporting heart health, helping maintain a healthy immune system and providing natural antimicrobial and antioxidant properties.

Many of these benefits come from allicin, a powerful compound released when fresh garlic is crushed or chopped.

The Black Garlic Upgrade

At Black Garlic & Co, our slow ageing process naturally transforms much of the allicin into S-allyl-cysteine (SAC), a stable antioxidant that is more easily absorbed by the body. Research suggests black garlic contains significantly higher antioxidant activity than fresh garlic, allowing you to enjoy the health benefits of garlic in a delicious, sweet and highly bioavailable form.

Raw garlic contains natural sulphur compounds, particularly allicin, which give garlic its distinctive smell and spicy bite. While these compounds are beneficial, they can also irritate sensitive stomachs and cause the lingering garlic breath that many people experience.

The Black Garlic Upgrade

During Black Garlic & Co's slow ageing process, these pungent sulphur compounds naturally break down. The result is black garlic that is much gentler on the digestive system, virtually free from the harsh aftertaste of raw garlic, and far less likely to leave you with lingering garlic breath.

Yes. Many people include garlic in their daily diet because of its well-known health benefits. However, eating raw garlic every day isn't for everyone. It can be harsh on the stomach, irritate the throat and leave a strong aftertaste.

The Black Garlic Upgrade

Our carefully aged black garlic has a soft, almost jelly-like texture with a naturally sweet, rich umami flavour featuring notes of balsamic vinegar, molasses and dried fruit. It's so delicious that many people simply peel a clove and enjoy it as a healthy daily snack, with no cooking required.

Although black garlic begins as fresh white garlic, the ageing process completely transforms its flavour, texture and nutritional profile.

Fresh Garlic

• Sharp, spicy and pungent
• Firm and crisp
• Usually cooked before eating
• High in allicin

Black Garlic

• Sweet, rich and full of umami
• Soft, smooth and spreadable
• Ready to enjoy straight from the clove
• Rich in stable antioxidants including S-allyl-cysteine (SAC)

The Black Garlic Upgrade

Black garlic offers the best of both worlds. You still enjoy the natural goodness of garlic, but with a sweeter flavour, softer texture, enhanced antioxidant profile and incredible versatility in the kitchen. Spread it on sourdough, stir it through pasta, blend it into dressings, pair it with cheese or simply enjoy it straight from the clove.

No. Despite what many people believe, black garlic is not fermented.

Fermentation relies on bacteria or yeast to break down sugars, as happens with foods like kimchi, yoghurt and kombucha.

Black garlic is created using a carefully controlled ageing process with low heat and humidity over several weeks. During this time, a natural process called the Maillard reaction transforms fresh garlic into black garlic without the use of preservatives, additives, artificial ingredients or live cultures.

The Black Garlic Upgrade

The Maillard reaction is responsible for black garlic's deep colour, sweet umami flavour and soft texture. It also naturally enhances the garlic's antioxidant profile, creating a truly unique superfood that's as enjoyable to eat as it is beneficial.

Cherries are considered one of nature's true superfruits. They're naturally rich in antioxidants, polyphenols, vitamin C and other beneficial plant compounds that support overall health and wellbeing.

Research suggests cherries may:

• Help reduce oxidative stress through powerful antioxidants called anthocyanins. 
• Support healthy inflammatory responses. 
• Assist with muscle recovery after exercise. 
• Promote better sleep thanks to their natural melatonin content. 
• Support heart health through potassium, fibre and polyphenols. 
• Help reduce the risk of gout attacks by lowering uric acid levels. 
• Provide a naturally lower glycaemic option than many processed sweet snacks. 

The Black Garlic Upgrade

At Black Garlic & Co, we've paired the goodness of cherries with our premium black garlic to create a unique combination that's packed with flavour and naturally occurring antioxidants. The rich sweetness of cherries perfectly complements the deep umami notes of black garlic, creating products that are both gourmet and nourishing.

People are often surprised by the flavour of black garlic. While it begins as fresh garlic, the ageing process completely transforms its taste.

The Black Garlic Upgrade

Instead of being sharp and spicy, black garlic is naturally sweet, rich and savoury with notes of balsamic vinegar, molasses, tamarind and dried fruit. It delivers incredible umami without the overpowering bite of fresh garlic, making it a favourite among chefs and home cooks alike.