Black Garlic Powder


Addi sweetness, umami, and a mellow garlic flavor without anyone knowing they’re actually eating garlic.

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Product Description



When garlic bulbs are gently heated to about 140°F / 60°c for weeks, in a very humid environment,  the enzymes that lend fresh garlic its sharpness begin to break down. The browning effect is a result of a Maillard reaction, where amino acids, and reducing sugars, chemically react in a way that produces melanoidin during fermentation, an intensification, and fermentation of the sugars in the garlic, without caramelization.

Black garlic is then cooled on racks and allowed to air dry for another week. The resulting obsidian garlic obsidian clove may visually, I understand, resemble something far less appetizing, but, as any good Asian, especially Korean, chef can tell you, the flavor is out of this world!

Dried, and ground, it’s a great flavor to add to your own rubs, spice mixes, and more!


Black garlic is significantly sweeter, a more mellow, savory flavor that is umami, and sweet. Imagine the taste of a rich balsamic vinegar with a little umami-sour edge, and perhaps a dash of soy sauce. It has the savory flavor of tamarind dipped in molasses, with a bit more garlic edge.

The texture is thick, and squishy, comparable to a date, or a gummy candy that’s been left in a hot car.

It has a much more muted “garlic” flavor, so, if you’re seeking a more intense garlic experience, it may need to be combined with fresh, but, since that’s like putting a mustache on the Mona Lisa, WHY?


Black garlic is a staple of Korean cuisine, but is also found pretty commonly throughout Asia. It is less common in North America, and Europe, but since it became trendy with top pro chefs, around 2008, it increases in popularity in the Northern hemisphere.


  • Kkanpunggi 깐풍기, a spicy black garlic-infused fried chicken stir-fry with sweet, hot sauce.
  • Kimchis – A mellower, and less pungent kimchi uses black garlic.
  • Bibimbap – bowls of wonderful stir-fried or roasted meats and vegetables.
  • Black garlic noodles;
  • Chicken & Pumpkin Soup with Black Garlic
  • Yeokchon King Pork Cutlet
  • Bibimbap – bowls of wonderful stir-fried or roasted meats and vegetables.
  • Black garlic honey;
  • Black garlic mayonnaise


  • Gangham burgers: Add black garlic, gochugaru red pepper flakes and doenjang Psy-up your beef on a bun!
  • Sprinkle with salt and a few drops of lemon juice on fish being grilled.
  • Put some wow on your baked Bao buns by sprinkling a little on after glazing them with egg white wash.
  • Add some umami madness to your vinaigrette dressing!


In Asia, black garlic has been around at least for hundreds of years.  One English gent claims to have invented it around 2000, but we’ll leave that for the British patent office to sort out.  It’s a major superfood, rich in antioxidants. In Thailand, black garlic is believed to increase longevity.


  • Fermented black garlic powder

Get top quality from our friends at SpiceJungle.


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