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Black Garlic

Savory, rich black garlic powder grown, slowly heated and ground in Guatemala.

Regular price $9.99
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Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 12,000 5-star reviews
  • Guaranteed to wow you or we'll replace

Our spectacular black garlic is made from fresh garlic grown on small farms in Aguacatán, Guatemala. The garlic cloves are heated 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.

 

    Highlights

    Origin:

    Aguacatán, Guatemala

    Process:

    Heat-aged, dried and ground

    Tasting notes:

    Soy Sauce • Dark Chocolate • Depth

    Ingredients

    Garlic (Allium sativum), fermented and ground

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    Salt Free

    Cooking tips

    • 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

    Sourcing

    Edwin getting read to grind black garlic from Burlap & Barrel

    This black garlic starts out as fresh garlic, grown by communities in Aguacatan, 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!