Our spectacular black garlic is made from fresh garlic grown on small farms in Aguacatán, Guatemala. The garlic cloves are fermented slow and low to create a fantastically savory flavor and deep black color, then dried and ground into a convenient powder. Traditionally used in Korean cuisine, umami-rich black garlic livens up many dishes, from roasted or grilled proteins and vegetables to salads, dips, dressings, soups and stews. It makes a complex alternative to garlic powder in any recipe.
- Black Garlic BBQ Sauce
- Add to marinades and rubs
- Whisk into salad dressing
- Stir into soups and stews
- Flavor long-cooked roasts
- Use as a sub for standard garlic powder or fresh garlic in any recipe
This black garlic starts out as fresh garlic, grown by communities in Huehuetenango, Guatemala.
We work with a cooperative that is dedicated to supporting smallholder farmers in the area. They work with farmers to source the garlic, then they heat-age the cloves in a solar-powered facility. Our black garlic is made from pure Guatemalan garlic, which is unique — most black garlic in Guatemala is made from imported garlic.
Our partners' solar-powdered facility is located in the village of Palo Amontonado, where high temperatures, low humidity and just a few rainy days per year are the ideal climatic conditions for solar-powered operations. The garlic ferments for 4 weeks at 60 °C, giving it a rich, savory flavor and beautiful dark color that brings gorgeous depth to all sorts of dishes!