Peeled Black Garlic / lb
Peeled Black Garlic / lb
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Black garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, with the humidity and temperature at exact specifications, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. It has a tender, almost jelly-like texture with a consistency similar to a soft dried fruit. Think jujube, but without the stickiness. It is not a substitute for regular garlic but has its own distinct flavour. The black garlic has nearly twice as many antioxidants as raw garlic. It also contains the natural compound, S-Allycysteine.
These cloves have been pre peeled for your convenience.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Black Garlic Butter
Ingredients:
4–6 cloves black garlic
½ cup (1 stick / 113 g) unsalted butter, softened
½ tsp soy sauce or Worcestershire sauce (optional, for extra umami)
Small pinch of salt, to taste
Optional flavor extras:
1 tsp lemon juice or zest (for brightness)
1 tsp finely chopped parsley, chives, or thyme
A pinch of chili flakes for heat
Instructions:
Mash the Black Garlic - Use a fork or mortar and pestle to mash black garlic into a smooth paste.
Mix - In a bowl, combine black garlic paste with softened butter.
Stir in soy/Worcestershire and any optional extras you like. Mix until completely smooth and uniform.
Taste & Adjust -Add salt (if needed — soy adds some salt already). Adjust seasoning to your liking.
Shape & Chill - Use immediately or roll into a log in plastic wrap and chill in the fridge or freeze for future slicing.
Uses:
Melt over steak, lamb, or pork
Toss with roasted mushrooms, potatoes, or green beans
Stir into hot pasta or risotto
Spread on toasted baguette or sourdough
Black Garlic Mushroom Risotto
Creamy, earthy, and packed with deep umami.
Ingredients (Serves 2–3):
For the risotto:
1 cup Arborio rice
4–5 cloves black garlic, mashed into a paste
1 small shallot, finely chopped
2 tbsp olive oil or butter
½ cup dry white wine
~4 cups vegetable or chicken broth (kept warm)
½ cup Parmesan (or to taste)
Salt and black pepper, to taste
For the mushrooms:
200–250g mixed mushrooms (shiitake, cremini, oyster, etc.)
1 tbsp butter
1 tsp soy sauce
Fresh thyme or rosemary (optional)
Garnish (optional):
More mashed black garlic
Parmesan shavings
Microgreens or parsley
Drizzle of truffle oil
Instructions:
Sauté Aromatics:
In a saucepan, heat olive oil or butter. Add chopped shallot and cook until soft (not browned).
Add Rice & Black Garlic:
Add Arborio rice, stir to coat in oil. Add black garlic paste and stir until fragrant, ~1 minute.
Deglaze with Wine:
Pour in white wine, stir until mostly absorbed.
Cook with Broth:
Add warm broth one ladle at a time, stirring continuously and letting it absorb before adding more. Cook for about 18–20 minutes, until rice is tender with a slight bite.
Finish the Risotto:
Stir in butter, Parmesan, salt, and pepper. Adjust consistency with a splash of broth.
Sauté Mushrooms Separately:
While risotto cooks, heat butter in a pan. Sauté mushrooms until golden. Add soy sauce and fresh thyme. Cook until glazed.
Assemble:
Spoon risotto into bowls. Top with mushrooms, black garlic drizzle or mash, and any garnishes.
Why this works so well:
Black garlic melts into the risotto base for deep, sweet-savory richness. The mushrooms mirror its earthiness, while Parmesan and soy round out the umami.