150g Whole Black Garlic: 90-Day Fermented Superfood Snack Non-GMO

Whole black garlic offers a sweet, mellow, umami-rich flavor completely unlike raw garlic—the result of 90 days of controlled fermentation that transforms each bulb into soft, spreadable cloves with a molasses-like depth. This 150-gram pack contains whole fermented bulbs ready to eat as a snack, spread on toast, or mashed into sauces and marinades. No harsh bite—just complex sweetness.

Black garlic might be the most surprising ingredient you haven't tried yet—take familiar garlic bulbs, ferment them slowly for 90 days under controlled heat and humidity, and something magical happens. The cloves turn jet black, soft, and spreadable, with a flavor that's sweet, tangy, and deeply savory all at once. This 150-gram pack of whole black garlic bulbs is ready to eat straight from the package, mashed into dressings, or sliced onto pizza. There's no raw garlic bite—just rich, complex umami.

Key Benefits

• 150 g whole black garlic bulbs (90-day fermented)
• Sweet, mellow, umami-rich – no raw garlic bite
• Soft spreadable cloves – ready to eat
• Multi-use: snack, spread, sauces, marinades, pizza topping
• Non-GMO garlic, naturally fermented
• No additives or preservatives – just garlic and time

How to Use

1. As snack: peel cloves and eat directly – surprisingly sweet
2. As spread: mash cloves and spread on crusty bread or crackers
3. In sauces: blend into vinaigrettes, aioli, or pasta sauces
4. In cooking: add to stir-fries, roasted vegetables, or pizza
5. In marinades: mash with olive oil, soy sauce, honey for meat/tofu
6. Store at room temperature; refrigerate after opening

Specifications

Net weight: 150 g. Form: Whole fermented bulbs. Process: 90-day fermentation. Ingredients: Garlic only. Non-GMO. Shelf life: 12 months sealed; 3 months after opening (refrigerated).

What's Included

• 150 g whole black garlic bulbs
• Resealable packaging

Care & Storage

Store sealed at room temperature in a cool, dry place. After opening, refrigerate and consume within 3 months. Cloves may continue to darken—this is normal.

Key Terms

• Black garlic — Garlic fermented under controlled heat/humidity for weeks, turning black with sweet flavor
• Maillard reaction — Chemical reaction during fermentation that creates black color and complex flavors
• Umami — The fifth taste, described as savory or meaty depth

Who Should Not Use

• Those with garlic allergies should avoid
• Those on blood-thinning medications: garlic may interact; consult provider

The first time you taste black garlic, you'll wonder how something so sweet came from something so pungent—it's alchemy in a clove.