Black Garlic
Low, slow heat. Not fermented, no additives. Lab-tested every lot.
Raw garlic, held at a low, controlled heat for 60 to 90 days until the cloves turn jet-black and tender. It is not fermented and nothing is added. The sweetness, the umami, and the shift from sharp to mellow all come from natural reactions inside the clove. One product for two shelves: chefs who want the flavour, and supplement makers who track its S-allyl-L-cysteine (SAC).
How it's aged
60–90 daysFresh garlic
Whole bulbs go in. Nothing else: no additives, no starters.
Warming
Held near 60–80°C at high humidity. The sugars start to turn.
Darkening
Cloves go deep brown. The raw bite fades into sweetness.
Black garlic
Soft, jet-black, and savoury. Think balsamic and molasses.
A Certificate of Analysis, not a description.
Black garlic is easy to sell on looks. We'd rather you bought on numbers, so we test every export lot at an independent laboratory and the results ship with the goods.
Guaranteed minimum, stated per lot
The stable sulfur compound supplement buyers evaluate. We commit to a floor and report the measured value on your COA.
- ✓SAC (S-allyl-L-cysteine)
- ✓Moisture
- ✓Heavy metals
- ✓Pesticide residues
- ✓Microbial safety
- ✓Consistency
Screened to the limits of wherever it's headed: EU, Japan's Positive List, and beyond. Ask for the aging record and a sample Certificate of Analysis.
You buy on analytical data, not a look
Most suppliers sell black garlic on appearance. We test every lot for SAC, moisture, heavy metals, pesticides and microbial safety, and put the measured values on a Certificate of Analysis.
One product, two shelves
A restaurant buys it for the umami you can't fake with raw garlic. A supplement maker buys it for the SAC that forms as it ages. Same cloves, and no need to switch suppliers to serve either.
Rushed black garlic turns bitter. Ours doesn't.
Cheap versions get hurried through the heat, or lean on additives. We age slowly and log the temperature and humidity throughout, and we'll send the aging record with the spec sheet.
The product
- Product
- Naturally aged Allium sativumAged, not fermented. No additives
- Clove appearance
- Uniform black, glossy, soft, not mushy
- Flavour
- Sweet, umami; balsamic & molasses notes
- Moisture
- ≈ 30–50%Balanced for texture and shelf stability
- Shelf life
- 12–18 monthsUnopened, correctly stored
How it's aged
- Aging
- 60–90 daysLow, slow heat; longer batches on request
- Process
- ~60–80°C, 70–90% humidityTemperature & humidity logged
- Additives
- None
Tested every lot
- SAC (S-allyl-L-cysteine)
- Guaranteed minimum, stated per lotMeasured value reported on the COA
- Pesticide residue
- Reported per lotScreened to destination-market limits
- Heavy metals
- Pb, As, Cd, Hg reported per lot
- Microbial
- Salmonella, E. coli, yeast & mould reported
Whole bulbs
Intact aged bulbs, glossy black cloves.
Gourmet retail, restaurant supply, gift and specialty packs.
Peeled cloves
Ready-to-use soft black cloves.
Food service and manufacturing that want no prep.
- Retail
- Vacuum packs or printed boxes to your brief
- Bulk
- Oxygen-barrier vacuum bags, 1–5 kg
- Wholesale
- 5–20 kg cartons with desiccant
- Private label
- Custom and private-label packaging to your spec
- Cold-chain
- Insulated packing available for long transit
- Documents
- COA · Certificate of Origin · Phytosanitary · Packing List · Invoice · Bill of Lading · Fumigation (where required)
For buyers who resell on the spec, not the story.
- Gourmet & specialty food manufacturers
- Restaurant and food-service supply
- Sauce, marinade & seasoning manufacturers
- Functional-food & nutraceutical makers
- Dietary supplement & private-label brands
- Ingredient distributors & wholesalers
Ships to: Japan · South Korea · Australia · Indonesia · United States · European Union, under EXW, FOB, CFR and CIF terms.
Questions buyers ask
Black garlic is raw garlic aged at a low, controlled heat (around 60–80°C) and high humidity for 60–90 days, with nothing added. The cloves turn black and soft and develop a sweet, umami flavour with balsamic and molasses notes.
Tell us your market and roughly how much black garlic you need. We'll send the lab report, confirm the minimum order and lead time, and get a sample moving.