Black Garlic

At Petrichor Foods EU, we combine ancient fermentation methods with modern food science to produce premium black garlic. Naturally aged under controlled conditions, our product offers a perfect harmony of flavor, nutrition, and innovation.

Rich in antioxidants and amino acids, it’s a functional superfood loved by chefs and health-conscious consumers alike.

Black garlic is not a separate variety of garlic but the result of a long, natural fermentation and aging process applied to regular garlic bulbs (Allium sativum). This process originated centuries ago in Korea and Japan, where it was valued both as a health-promoting food and as a culinary delicacy.

Through controlled heat and humidity over several weeks, fresh garlic transforms into black, soft, and sweet cloves with a rich umami flavor. Today, black garlic is prized worldwide in both gourmet kitchens and functional nutritionmarkets.

Whole bulbs of fresh garlic are placed in temperature- and humidity-controlled chambers for about 30–45 days at 60–80°C, where a natural Maillard reaction takes place.

During this process:

• The cloves gradually turn black and develop a caramel-like texture.
• The sharp pungency of raw garlic disappears.
• The flavor becomes sweet, slightly tangy, and deeply umami, reminiscent of molasses and balsamic vinegar.

After fermentation, bulbs are cooled, stabilized, and vacuum-packed to retain flavor, aroma, and nutritional integrity.

• Energy: ~250 kcal
• Protein: 12 g
• Carbohydrates: 45–50 g
• Sugars: 18–20 g
• Fiber: 3–4 g
• Fat: <0.5 g
• Sodium: <0.1 g
• Exceptionally rich in antioxidants (S-allyl cysteine) and amino acids, contributing to cardiovascular and immune health.

Black garlic is typically available in three main forms:

• Whole bulbs – ideal for premium retail packaging.
• Peeled cloves – convenient for culinary use.
• Black garlic paste or purée – suitable for sauces, spreads, and industrial applications.

Premium quality black garlic has:

• Uniform black color without burnt areas.
• Soft, chewy texture.
• Balanced sweetness and umami, with no bitterness.