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About the original Black Garlic...
our story
The Original Black Garlic began in 2008 when founder Katy Heath discovered something extraordinary in Korea—black garlic bulbs being enjoyed as a health snack. Though the initial flavour wasn't quite perfected, Katy immediately recognised its potential.
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"I was intrigued by the layers and complexity of the bulbs and knew I could deepen and sweeten it somehow," recalls Katy. "I was especially drawn to its health benefits and remarkable ability to enhance and deepen flavours."
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This discovery marked the beginning of Katy's journey to master the art of black garlic. Starting in North London, she developed a proprietary aging process that would bring out the rich, complex flavours hidden within ordinary garlic. Today, this same careful process continues, every clove and bulb aged by hand in the UK using our specific (and top secret!) aging protocol.
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What began as a culinary experiment has grown into a global sensation, with The Original Black Garlic now distributed worldwide and cherished by both professional chefs and home cooks for its ability to transform everyday dishes with its distinctive umami depth.
WHAT IS BLACK GARLIC?
The Original Black Garlic starts with carefully selected, high-quality raw garlic. These premium bulbs undergo our expert aging process using nothing but heat and humidity over an extended period. The result is our signature black garlic—a versatile ingredient that provides exceptional flavour in cooking or serves as a healthy, delicious snack on its own.
WHAT does BLACK GARLIC taste like?
Black garlic bears little resemblance to its raw counterpart.
The transformation creates a remarkably mellow yet complex taste experience:
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Rich umami foundation
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Perfect balance of sweet and savoury notes
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Hints of molasses, tamarind, and caramel
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Subtle undertones of dates and balsamic​
This complexity makes our black garlic an extraordinary ingredient that can elevate even the simplest dishes to new culinary heights.
