Preamble
In the following we will talk about the black garlic. I hope that for all those who suffer from Alliumphobie (fear of garlic & onions) we at least be able to take the fear of garlic, because the black garlic is the clearly more compatible one!
I have contacted about ten different European producers of black garlic in advance to give you a good overview of the current range. Six candidates have kindly agreed to support me with their products, but above all with their expertise.
I am particularly pleased that, in addition to Spanish companies, there are also companies from Italy, England and Germany who have supported me regarding the article.
So many thanks to the manufacturers & suppliers who made this contribution possible!
The Origin
It is said that black garlic was first discovered in Japan as a result of the fermentation and maturation of ordinary garlic.
There is real evidence that thousands of years earlier garlic had been used as a burial ingredient in Egypt. Even then, not only the culinary benefits but also the health-promoting potential of garlic were said to have been known. The extent to which black garlic may already have existed there cannot be proven beyond doubt.
The vast majority of the sources I have researched indicate that the first black garlic comes from Korea – it will probably not be possible to clarify this exactly. However, it is clear that Asia has been ahead of the pack in terms of black garlic for many decades.
What is Black Garlic?
Black garlic is not a specific variety whose cloves are black by nature. Nor is it the classic smoked garlic – the colouring of the cloves is due to a fermentation process / Maillard reaction that takes different lengths of time depending on the manufacturer.
During the process, the amino acids and sugar contained in the garlic are converted into nitrogen compounds, which ultimately give the cloves their black colour.
Very important: When eating black garlic, there is no mouth or body odour – so you can “strike” without hesitation. In addition, effects on the gastrointestinal tract should be completely absent, as they are known from natural garlic.
Which products are available from Black Garlic?
Currently there are a variety of products, such as
- Whole tubers
- Unpeeled & peeled cloves
- Mousse as a spread
- Flavouring oils
- Flavouring powder
- Flavoured Honey
- Creams
- Tablets & Dragées
There are two independent markets – the culinary and the health sector.
Fermentation, Maillard reaction or Cooking
The fermentation period for most manufacturers is between 30 – 45 days. A few manufacturers give their Black Garlic up to ninety days to ferment at constant heat and skill.
Each manufacturer has to decide for himself whether this makes sense, because each manufacturer works with different apparatuses. The manufacturer’s specifications for the temperatures during fermentation range from 55°C to 85°C, and for the humidity offered from 70% to 90%.
It should not be forgotten that the initial product also has different characteristics. This concerns the types of garlic used, the size of the tubers and cloves but also the degree of maturity of the garlic.
Some studies show that, depending on the size of the cloves and the amount of raw material per appliance, the fermentation process is considered complete after a maximum of 40 days – what follows hardly changes the final product in their opinion. In contrast, there is the opinion that black garlic continues to ripen even after it has left production.
All kinds of products are offered on the usual trading platforms with which black garlic can also be produced in the local environment. Basically, the equipment is modified rice pots or fermentation machines – the products are not cheap, which is certainly due to the high price of black garlic itself. Here again everyone must know whether he would like to try by himself. On YouTube there are some videos, in which handling and procedure are well explained.
There are also some voices that say that the production of black garlic is not at all a fermentation process, but that the term Maillard reaction is more appropriate here – or the Maillard reaction is the most important stage of fermentation, and therefore the part responsible for the colouring.
Since the spirits differ here, I recommend you to visit Wikipedia https://en.wikipedia.org/wiki/Maillard_reaction, so afterwards everyone can define the “chicken egg problem” for himself.
Last but not least there is also black garlic from China, which is produced by a cooking process. Here a large quantity of cloves is cooked for several days and thus reaches the black colouring. Certainly, a rather pragmatic approach, in which the temperatures decide which healthy substances are still to be found in the final product.
Texture, Taste & Benefits
Depending on the duration of the production process, the black garlic has a texture similar to that of the creamy tender flesh of dates. It is slightly oily when touched and depending on the firmness, it will be dyeing in a greater or lesser extent – so beware of using your good wooden boards! If the cloves are soft, they are even suitable directly as a spread without having to be processed into mousse. The longer the fermentation and/or the higher the temperature – the firmer the final product is and can then be used for example for spiking meat.
Garlic not only changes its texture but also its taste through production. The flavour notes of black garlic are described as
- Fruity towards plum or fig
- Sweet – somehow like vanilla or molasses
- Balsamic Vinegar
- Caramel
- Truffle-like
- Liquorice
Special astonishment usually arises when it comes to desserts. Due to its sweetness, black garlic is also excellent for desserts, cakes and creams – that has to be processed mentally, of course.
In contrast to natural garlic, black garlic does not have to be feared when consumed because of the smell of being exposed as a garlic lover. Even after the direct consumption of a whole bulb it is almost impossible to perceive a garlic note from breath or evaporation.
Storage
Black garlic is best stored in a “Tupper-Bin” in the refrigerator – this is where it loses the least moisture and thus retains its texture properties. If you need it a bit firmer, for example to use the cloves for spiking, you can let them dry in the air until the desired consistency is reached.
If you dry the cloves completely, you can also grind them to Black Garlic Powder or use them like dried mushrooms to refine stews or sauces.
In addition, it is also possible to freeze the black garlic – this is useful, for example, if you have produced a larger quantity yourself.
Health
In advance to the following lines I would like to say at that I am neither a doctor nor a scientist – I have merely compiled the following information in order to also mention the health aspects of black garlic in my contribution – for the sake of completeness. Those of you who really want to know whether the black garlic can be beneficial to their health in addition to the culinary aspects, please consult your doctor, your trusted pharmacist or scientific dissertations.
Some European universities have already devoted themselves to the subject of black garlic (Allium sativum). As a particularly catchy reading to the topic I felt the publication of Mrs. Professor Dr. Sigrun Chrubasik Hausmann, specialist for general medicine at the university clinic Freiburg / Institute for forensic medicine.
The author has here scientifically founded and very carefully, most aspects of the matter “black garlic” documented – the indication of the source used in this case took alone up to seven sides of the whole publication.
I won’t go into such depth here – but if you are interested, here is the link to the German PDF from 2016: https://www.uniklinik-freiburg.de/fileadmin/mediapool/08_institute/rechtsmedizin/pdf/Addenda/2016/SchwarzerKnoblauch.pdf.
Many of the Spanish manufacturers also reflect on research at the Universidad de Castilla La Mancha in Spain – but since my Spanish is not so well “developed”, the German publication was more useful to me while my research.
The “Journal of food and drug analysis” from 2017 could also be mentioned as an English source for further detailed information. Here, too, the sources are based on pages by pages, if you are interested, here is the link to the PDF: https://www.jfda-online.com/article/S1021-9498(16)30172-7/pdf
As far as the health-relevant ingredients of black garlic are concerned, it is mainly vitamin C, A & E that are found here, with vitamin B also being represented in around 6 variants. Of course, each clove also contains phosphorus, calcium, sodium, potassium and magnesium – in other words the black garlic belongs to the group of “natural supplements”, with which, thank God, you don’t attract much attention by “smelling” after use in the gym anymore.
In a nutshell, black garlic has the following positive effects on health:
- An antihypertensive effect
- A cholesterol-lowering and antiatherogenic (against the development of atherosclerosis) effect
- A blood sugar lowering effect
- An anticarcinogenic (against the development of cancer or at least delaying) effect
- An anticoagulant effect
- An anti-inflammatory and immunostimulant effect
- An antimicrobial and antiallergic effect
The black garlic is considered antibacterial and, like the odour-intensive variant, good for the blood vessels and heart, is also said to have a greater radius of action for type 2 diabetics and is easier to digest due to the lower amount of fructans.
Due to the process of fermentation, the black garlic loses the substance allicin as far as possible and with it its olfactory intensity allicin is said to have a particularly positive effect on health, but as a result the black garlic has considerably more antioxidant compounds such as the bioactive alkaloids and flavanoids due to fermentation.
All these effects are naturally associated with the dosage. The effects mainly apply to untreated garlic, fermented garlic, but also to extracts of garlic. The intake of 1-3 cloves of black garlic per day should be the ideal dose to take full advantage of all the health benefits of the product.
Price
Consumer prices for black garlic in Europe are around 90.00 Euro/kg. This price structure is largely due to the length of production process, but also to the transportation affords. Since a bulb of black garlic is quite light, a large amount of it comes together until one kilo of weight is reached.
Supplier
The production of black garlic takes place mainly where it is currently used most – in Asia. China, Korea and Japan are particularly prominent. Some European companies – mostly as far as peeled garlic is concerned – are also supplied from these countries.
When it comes to whole tubers, however, most European distributors and manufacturers resort to Spanish garlic, especially that from Las Pedroñeras. The Spanish suppliers are of course the most represented in terms of numbers – but there are also suppliers from England and Germany. A supplier from Italy swears by his black garlic – this comes 100% from Italy – whether rightly, we will at least culinarily try to find out.
Here are the “fact sheets” of the suppliers who have kindly supported us with product samples, pictures and their years of expertise.

Salmundo
Christian Piekert from Salmundo is “The specialist” in Germany when it comes to salts. In addition, his company has also had black garlic in its range for over a decade. Mr. Piekert was therefore one of the pioneers in the use and sale of this aromatic ingredient, which originated in Asia.
Salmundo sells the Black Garlic in tuber form, loose unpeeled as well as peeled cloves of garlic in different sizes, as paste as well as in the form of Allioli flavoured with black garlic.
The unpeeled black garlic in the tuber is Spanish – more precisely, it comes from the town of Las Pedroñeras in the province of Cuenca. Here are some well-known Spanish producers who produce their “Ajo Negro” and sell it worldwide – including the Suárez family.
The unpeeled & peeled loose black garlic cloves of the label “Egarak” all come from Asia – more precisely from South Korea. Their texture and taste correspond most closely to that black garlic used in the kitchen there. The black garlic varieties of Salmundo were characterized by
The unpeeled black garlic from the tuber
Look
Evenly light brown tuber, deep black garlic cloves
Odor
Delicate, sweet aroma
Consistency
Medium firm, supple, with a firmer interior, dry to the touch, only slightly discolouring
Flavour
Very balanced, light & fruity sweetness with a distinct garlic aroma
Use
Suitable both for spiking and for the production of infusions
Good for processing in garlic butter & pastes
Ideal for direct consumption and refining of food directly before serving (cubes & slices)
The peeled cloves of the “Egarak“
Look
Deep brown to black garlic cloves of various sizes
Odor
Slightly smoky & ethereal scent
Consistency
Medium-strength, conditionally malleable, sticky to the touch, medium-discolouration
Taste
A restrained fruity note, somewhat smoky in the finish, hardly perceptible garlic aroma
Use
Ideal for spiking
For desserts only conditionally usable due to the low sweetness and the smoky aroma from our point of view
Suitable for refining food directly before serving (cubes & slices)
Both the unpeeled black garlic from Las Pedroñeras and the Egarak are completely natural without preservatives or additives.
Even though there is talk everywhere that black garlic is a fermented product, Mr Pieckert pointed out to me that it is basically the Maillard reaction that gives the garlic its colour. You can find out more about this at https://en.wikipedia.org/wiki/Maillard_reaction
Offers, information and recipes for black garlic are provided by Salmundo at the following URLs:

La Abuela Carmen
Natividad Vaquero Cabello de Alba is the marketing supervisor of La Abuela Carmen and supported me ad hoc with some products & recipe ideas for this article. La Abuela Carmen produces the black garlic itself – also organically grown. It is offered in many different variations, whether as a tuber, peeled loose cloves of garlic, as a paste or powder – La Abuela Carmen has the right product for every application.
The production of black garlic at La Abuela Carmen takes place through a natural ripening process. Over a period of 40 days, the garlic is brought to the desired ripeness in an environment controlled in terms of temperature and humidity – without the use of additives or preservatives.
As soon as the garlic has reached the optimum texture and taste, it is removed from the ripening cabinet and sold.
The black garlic from La Abuela Carmen has a strong aroma. The loose garlic cloves from the glass are quite soft and are therefore perfect for the production of garlic butter, infusions or directly as a spread.
The peeled loose cloves of black garlic
Look
Deep brown cloves of garlic of different sizes, slightly moist
Odor
Strong, sweet – slightly acidic with a distinct plum note
Consistency
Very soft – soft to spread, moist, slightly floury, sticky to the touch, strong colouring
Flavour
Strong, fruity aroma with a strong hint of molasses and a slight hint of garlic and plum
Use
Not for spiking – better suited for the production of infusions
Very good for garlic butter, pastes or also directly for bruschetta suitably
Due to its sweetness, it is also ideal for use in desserts and sweets
The paste
Look
Dark brown, moist & glossy
Odor
Strong, slightly sweetish with a distinct hint of garlic
Consistency
Creamy & moist, flowable almost liquid, non-floury, slightly adhesive and colouring, good spread ability
Flavour
Refreshingly fruity and very light, with a hint of molasses and a very light garlic aroma
Use
Very suitable for the production of infusions and salad dressings.
Ideal as a spread, e.g. for bruschetta
Due to the sweetish aroma & finish also suitable for the refinement of desserts & sweets
La Abuela Carmen is currently the only producer of black onions worldwide (ripe, very tasty) and also produces black lemons (also powdered), as they are commonly used in the Orient and the Middle East. A look at the URLs of La Abuela Carmen is always worthwhile, especially to look up the complexity of the products offered and their use in extremely interesting recipes.
A very special delicacy, which we unfortunately didn’t manage to prepare any more, is pork filet empanadas with black garlic – from our point of view it is recommended to use here Spanish Durcoc pork!
https://laabuelacarmen.com/pork-tenderloin-empanadas-with-black-garlic/?lang=en

NERO Fermento
Tommaso Pavani, is co-founder and commercial director of NERO Fermento – a company that produces and distributes black garlic. He was so kind to give me permission to use images from the NERO Fermento website as part of this contribution – and that’s why the wonderful main contribution image, which illustrates the way from the fresh clove of garlic to the end product, is so wonderful.
The Italians approach the black garlic somewhat differently than the Spaniards or the Asians. They mainly use the product as a seasoning aroma, which is added at the end of the dish’s preparation.
With many dishes such as risottos, noodles, meat, fish, vegetables or soups, the black garlic is then cut into small pieces and added “raw” just before serving – of course it is important that it got room temperature. The black garlic can also be dissolved in broth and then used as a marinade or for infusions.
NERO Fermento relies on a partner with many years of experience in the production of black garlic – Voghiera (www.agliodivoghiera.it). As a result, NERO Fermento products always have a high and consistent quality, which also differs from the competition in terms of taste.
The unpeeled black garlic from the tuber
Look
Very flat, broad and deep black and large cloves of garlic
Odor
Strong, slightly sweet aroma with a hint of garlic
Consistency
Evenly firm & supple, mouldable, dry to the touch, almost no colouring, firm to the bite
Flavour
Strong & fruity, slightly acidic sweetness with an easily perceptible garlic aroma and a delicate plum/molasses note
Use
Very well suited for spiking (cut pins)
Ideal for direct consumption and refining of food directly before serving (cubes & slices)
The peeled loose cloves of black garlic
Look
Very flat, broad and deep black and big garlic cloves – partly still with a few fragments of the skin (good for the taste when frying)
Odor
Strong, sweetish with a distinct garlic note
Consistency
Medium firm throughout, supple, pleasantly dry to the touch, hardly any colouring, pleasant to the bite
Taste
Strong, very fruity aroma with a hint of molasses and garlic
Use
Good for spiking
Very well suited for refining dishes directly before serving (cubes & slices)
Due to its sweetness, it is also suitable for use in desserts and sweets
The paste
Look
Dark brown, moist & looks a little like “brown panna cotta”
Odor
Strong, sweetish with a light smoky note of garlic
Consistency
Soft, moist, slightly floury, non-sticky, non-sticky and good spread ability
Flavour
Refreshing fruity with a touch of plum & fig and a very light garlic aroma
Use
Very suitable for the production of infusions and salad dressings
Very suitable as a spread, e.g. for bruschetta
Due to the sweetish aroma & finish also suitable for the refinement of desserts & sweets
Also, NERO Fermento has a very appealing and interesting website with beautiful photos of black garlic. Above all, we were impressed by the many recipes that NERO Fermento has stored online – real professionals cook here!

BLACKLIT | KNOBLACK
BLACKLIT is a young German company that manufactures black garlic products in Germany and sells them under the KNOBLACK brand. Due to the elimination of long delivery routes for the end product, attractive prices can be realized within Germany for wholesalers, resellers and also end consumers.
For more than two years the BLACKLIT team has been working together with renowned university hospitals and doctors to offer KNOBLACK not only as a culinary but also a particularly healthy highlight. The basis for the black garlic products here is a Spanish garlic variety that is particularly suitable for production. Finding this variety took some time, but it was definitely worth it.
BLACKLIT was so friendly and sent us a sample of their loose and peeled black garlic cloves.
The peeled loose cloves of black garlic
Look
Deep brown to black garlic cloves of various sizes
Odor
Sweet, strong aroma
Consistency
Soft, supple, slightly moist, malleable with a firmer core
Taste
Very sweet & fruity
Use
Only conditionally suitable for spiking – better for the production of infusions
Good for garlic butter, pastes or also directly for bruschetta suitable
Due to its special sweetness, ideal for use in desserts and sweets
Of course, BLACKLIT also has its own website, whereby in terms of black garlic the KNOBLACK website is the most important. As this is a rather new website, many things are still in process of being created, but some information and recipes can already be found there.

The Original Black Garlic
The Original Black Garlic brand is at home in England – the producing company is a family business with about 12 years of experience in black garlic. It all started in 2008 when Katy got to know and love this garlic variety in Asia. Her brother Richard was quickly on fire for this project, and according to the FAQs he became the “Willy Wonka” of the black garlic.
Mark Angell, Managing Director of “The Original Black Garlic”, thankfully supported us with some rehearsals and his expertise.
The English work with Spanish garlic on the tuber – but with garlic from the Chinese province of Shangdong on the peeled cloves.
Both varieties are – with a certain lead time – available on request also as purely organically grown varieties.
The garlic cloves offered by “The Original Black Garlic” are produced in Bedfordshire the classic way using controlled, low heat and high humidity, for at least three weeks, to generate the Maillard reaction.
The unpeeled black garlic from the tuber
Look
Very large unevenly brown tuber, deep dark brown garlic cloves
Odor
Strong, slightly sweet smoky aroma with a hint of molasses and garlic
Consistency
Uniformly soft & supple, malleable, slightly floury, moist to the touch, very light to dye
Flavour
Very balanced, powerful & fruity sweetness with an easily perceptible garlic aroma and a delicate plum note
Use
Hardly suitable for spiking – better for the production of infusions
Good for garlic butter, pastes or also directly for bruschetta suitable
Due to its special sweetness, ideal for use in desserts and sweets
Ideal for direct consumption and refining of food directly before serving (cubes & slices)
The peeled loose cloves of black garlic
Look
Brown to deep brown garlic cloves of predominantly large size
Odor
Strong, fruity-sour aroma with a strong molasses note.
Consistency
Durable, medium soft, crunchy, hardly sticky to the touch, slightly discoloured
Taste
Very balanced, discreet & fruity sweetness with a delicate plum/molasses note, pleasant bite
Use
Very suitable for spiking.
Good for processing in garlic butter & pastes
Particularly suitable for direct consumption and due to its crunchy consistency for refining dishes directly before serving (cubes & slices)
Due to the sweetish aroma & finish also suitable for Sweets & Desserts
The paste
Look
Brown to dark brown, moist & creamy appearance
Odor
Strong, sweetish with a distinct garlic note
Consistency
Soft, moist, slightly floury, slightly adhesive & good spread ability
Flavour
Refreshingly fruity with a touch of plum & molasses and a subtle hint of garlic
Use
Very suitable for the production of infusions and salad dressings
Very suitable as a spread, e.g. for bruschetta
Due to the sweetish aroma & finish also suitable for the refinement of desserts & sweets
“The Original Black Garlic” is used & loved by Michelin stars and top chefs like Claude Bosi, Yotam Ottolenghi and Anna Hansen to name but a few.
The Original Black Garlic brand also has a chic website with some innovative recipes for recooking. We found the “News” section particularly inspiring – here you will find statements by experienced restaurateurs and chefs in profile design with breathtaking photos of culinary highlights using black garlic.

AMEFRUITS SL
The Ajo Negro of the producer AMEFRUITS is one of the most famous products in the field of black garlic. The basis for the black garlic here is exclusively the purple garlic from Las Pedroñeras.
Many gourmet restaurants all over the world work with AMEFRUITS products – especially those from the excellent black garlic. AMEFRUITS is one of the most renowned driving forces behind the popularity of black garlic in Europe.
We were lucky that Francisco Giménez Imbernón of AMEFRUITS Marketing provided us with some samples of their products, which has been highly praised by chefs.
The unpeeled black garlic from the tuber
Look
Very large uniformly brown tuber, deep dark brown garlic cloves
Odor
Strong, slightly sweet aroma with a hint of garlic
Consistency
Uniformly firm & supple, malleable, medium-dry to the touch, only slightly discolouring
Flavour
Very balanced, powerful & fruity sweetness with an easily perceptible garlic aroma and a delicate plum note
Use
Very well suited both for the spiking
Good for processing in garlic butter & pastes
Ideal for direct consumption and refining of food directly before serving (cubes & slices)
Due to the fruity sweetness ideal for use in desserts & sweets
The peeled loose cloves of black garlic
Look
Deep brown to black cloves of garlic, mostly large in size
Odor
Strong, fruity aroma with a hint of molasses
Consistency
Soft, malleable, sticky to the touch, strongly discolouring
Flavour
Very balanced, medium-strong & fruity sweetness with an easily perceptible delicate plum/molasse note
Use
Suitable both for spiking and for the production of infusions
Good for processing in garlic butter & pastes
Suitable for direct consumption and refining of food directly before serving (cubes & slices)
Of course AMEFRUITS also has a website – but when it comes to the black garlic I recommend you to go directly to the blog (https://www.amefruits.es/blog/) where you can also buy something if you want.
Recipes with Black Garlic
We have tested some recipes with black garlic for you, you can find them under the menu item @erikskitchen in the category recipes.
- Leg of venison with black garlic, root vegetables & mushrooms
- Mussels in tomato white wine broth with black garlic
- Turkey mallets with black garlic and jolly mushrooms
- Penne Nere Rigate
- Black garlic butter – a real eyecatcher

Conclusion
Some may consider the black garlic a fashion fad – but we find it an absolute enrichment for the kitchen. Whether Mediterranean, Asian or German – black garlic cuts a good figure everywhere.
Of course, there are many health aspects that make black garlic interesting, but for us the “culinary side of the coin” was particularly important.
There are few such subtle flavours that have their origin in something that many people hate when smelling it. Especially when it comes to spiking, the black garlic convinced us.
I must openly admit that despite everything, we still have some concerns about the use of the product in desserts – but that is due to our previous experiences. We can’t change mentally that well yet – but so was chili, salt & chocolate years ago.
We had a lot of fun researching, cooking and even more trying the cooked food for you. We have tried with all recipes we have cooked to use products of all manufacturers & suppliers to be able to compare. Unfortunately, this was not always possible, because for example some loosely peeled garlic cloves were just too soft to spick – which does not mean that they were less tasty.
Our culinary greetings go out to all of you who have enjoyed this article – even if it is only inspiration for the next dinner. Enjoy trying it out, maybe now the black garlic – Enjoy!