Organic Black Garlic Purée in A 50g Jar

Organic Black Garlic Purée — 50g

Made from whole garlic heads slow-cooked at low temperature for 15–30 days, this black garlic purée is the result of careful fermentation that transforms raw garlic into something altogether more refined. The astringency disappears, replaced by deep caramelised sweetness, liquorice notes, and rich balsamic complexity.

How to Use It

• Sauces & vinaigrettes — stir into dressings for instant depth
• Black garlic butter — blend with butter for a finishing touch on steak or fish
• Aperitifs & charcuterie boards — pairs beautifully with aged cheeses and cured meats
• Vegetables & desserts — its umami profile bridges savoury and sweet with ease

Why Black Garlic?

Fermentation significantly increases the antioxidant content of garlic — particularly S-allylcysteine (SAC) — while eliminating the harsh odour of raw garlic. You get all the flavour and functional benefit, none of the bite.

Store at room temperature, away from moisture and light.