Add Sensational Flavor to Sweet and Savory Dishes Alike with This Exquisite Culinary “Black Gold”

With its distinctive umami flavor imparting hints of molasses, caramelized onion, seared meat, balsamic and dates, black garlic elevates the humble garlic clove to a whole new realm of flavor and texture. Soft and spreadable, it boasts unexpected, sweet notes from fermentation and extended aging, lending savory distinction to a surprising variety of foods.

  • Solspring® Organic Fermented Black Garlic is a soft, spreadable treat that is described by adoring culinary critics as savory, tangy and slightly sweet with a complex development of balsamic and date undertones, and an addictive umami taste.
  • Artisanally crafted in the U.S. using only the highest quality organic garlic, Solspring® Organic Fermented Black Garlic is fermented over several weeks to yield tender, chewy cloves with an exquisite taste that is all the rage in professional kitchens.
  • Solspring® Organic Fermented Peeled Black Garlic and Black Garlic Purée are Certified USDA Organic, gluten free, corn free, peanut free and vegan, with no flavorings or preservatives added.

It’s a wonder to watch fresh garlic turn into black garlic…

With just a little heat and moisture, a crunchy white clove of overpowering pungency turns into a mild, soft black morsel of complex flavor that’s so delicious, some people call it “black gold.”

How does it happen?

Before the age of science, the chemical processes all around us were a mystery. During the medieval age, people tried to solve those mysteries using alchemy.

The alchemists experimented with vinegar and water, metals and minerals, and heat and cold to see if the forces of nature could be controlled.

Of course, we sometimes laugh about it today because almost everyone knows that the ultimate goal of many alchemists was to turn lead into gold.

But their work was important because it helped lay the foundation for modern chemistry.

And thanks to chemistry, today, we can explain exactly what happens when a fresh head of garlic goes into the slow cooker and comes out weeks later, transformed into chewy black morsels of mouthwatering deliciousness.

Who knows? Maybe if those ancient alchemists had tasted black garlic, they would have forgotten all about chasing the secrets of making gold and turned their efforts instead toward the secrets of this culinary “black gold.”

It’s really that good.

Flavorful and versatile, you can use it in savory entrées and sweet desserts. It can be added in singular cloves for a burst of flavor or puréed to spread its unique umami notes throughout a dish.

One thing about it is kind of funny, though. While its popularity has skyrocketed in recent years, nobody is quite sure where it actually came from…

fermented black garlic

Obscure Origins Impart Mystery to This Epicurean Wonder

There’s an ongoing debate about where black garlic came from.

Some say it’s been part of the cuisines of Korea, Japan and Thailand for centuries. Others say it’s a very modern innovation.

Proponents of the recent origin timeline say that a Korean inventor created a machine for making black garlic in 2004 and started selling it by 2008.

That’s about the time black garlic’s popularity took off, thanks to being featured on national cooking shows and on the menus of fashionable restaurants.

But proponents of the older origin timeline say it’s been made in Korea and Japan for hundreds of years.

In fact, the U.K.’s leading garlic farmer, who supplies posh professional kitchens, says he started making it after discovering a 4000-year-old Korean recipe. He was looking for a way to preserve his very large harvest so it could be used year-round.

Whether it’s actually a new creation, or just happily rediscovered, everyone agrees that it’s a brilliant addition to any kitchen.

And whether your mojo is Asian cooking or European, savory entrees or surprising desserts, black garlic will step up your recipe collection and delight your family and guests.

How a Simple Process Turns Pungent Garlic into a Mouthwatering Morsel of Savory Flavor

Easily recognized by its sharply pungent aroma, garlic is a mainstay of culinary traditions all around the world.

In ancient times, garlic was used in cultures from Egypt, Greece and Rome to China and India for:

  • Maintaining and increasing strength to help laborers work harder.

  • Enhancing performance for Greek and Roman athletes.

  • Supplying strength and courage for soldiers and sailors.

  • Preserving food and supplementing diets.

  • Supporting digestion and other body functions.

Of course, if you’re like most people, you wouldn’t pop a few cloves of fresh garlic into your mouth – they’re just too strong.

But black garlic is mild and easy to eat. In fact, once you put the first one in your mouth, you may find it hard to stop.

Taking a clove of garlic from crisp, white, and pungent to chewy, black, and subtly complex is a simple process…

Whole heads of garlic are placed inside either automated slow cooking machines or basic clay pots and fermented at a steady temperature between about 140 and 180 degrees, with humidity between 80 and 90% to keep the cloves from drying out.

After several weeks – typically between four and eight – the black garlic is removed and allowed sit at room temperature for several days.

So, what’s happening during that slow cooking process? This is where chemistry comes in…

The Culinary Magic of the Maillard Reaction

Many of the flavors you enjoy in your cooked foods are contained in the browned and blackened parts…

That crispy browned edge on your toast, the crunchy golden crust on your pork roast, those seared lines on your grilled vegetables.

They’re all the result of a chemical process called the Maillard Reaction.

While humans have been enjoying the results of the Maillard Reaction since they figured out how to cook over a fire, it was a French scientist who first described how it works.

Louis Maillard (“My-yard”), a physician and physicist, began studying the reactions between amino acids and reducing sugars in 1912. He discovered that when the sugars and amino acids in foods combine, usually in the presence of heat, it sets off a cascade of chemical reactions.

The sugars and amino acids get rearranged in hundreds of ways, forming delicious new flavor compounds from a variety of chemical groups, such as…

  • Oxazoles – Impart sweet and nutty flavors

  • Melanoidins – Contribute a strong malty flavor and brown color

  • Furans – Add meaty, sweet, caramel-like flavors

  • Thiophenes – Bring out flavors of roasted onion and seared meat

  • Pyrazines – Known for imparting “roasted” flavors

  • Thiazoles – Especially noted for nutty flavors

This explosion of flavors is what makes black garlic so rich and complex.

While you typically see the Maillard Reaction occur at higher temperatures – around 250-300 degrees Fahrenheit – it can happen even at room temperature, given the right combination of reducing sugars and amino acids and time.

Since black garlic is fermented at lower temperatures, the process takes several weeks. And when it’s finished…

black garlic

How the Transformation into Black Garlic Enhances More Than Just Flavor

One of the reasons fermented foods have exploded in popularity is because, along with the flavor, the fermentation process enhances the concentration and bioavailability of many compounds found in fermented foods.

During the slow, controlled fermentation process for black garlic, several changes occur that transform and enhance the active components of garlic.

For example, raw garlic contains a potent antioxidant called allicin. It’s the main source of the familiar pungent odor associated with crushed fresh garlic.

Allicin performs a variety of antioxidant functions, but it has a short active life – usually under an hour – and quickly breaks down into other compounds when exposed to heat.

During the black garlic fermentation process, allicin is destroyed, but it gives way to an even more potent antioxidant called S-allyl-cysteine, or SAC. Compared to allicin, SAC is better absorbed, has greater stability, and provides enhanced antioxidant effects.

Black garlic also contains several other active components, including water-soluble sulfur compounds, lipid-soluble sulfur compounds and at least twice the antioxidants found in fresh raw garlic.

Sulfur compounds are essential building blocks of life while antioxidants work to keep harmful free radicals in check.

With its exquisite flavor profile and the unique benefits of fermentation, black garlic truly maximizes all the goodness garlic has to offer.

Solspring® Organic Fermented Black Garlic: A Distinctive Addition to Your Kitchen

Organic Fermented Black Garlic

We’re excited to bring you Solspring® Organic Fermented Black Garlic, the finest black garlic grown and crafted entirely in North America.

Our experienced producer shares our commitment to treating the earth with respect through organic farming and sustainable processing systems.

Starting with premium organic garlic, our producer follows a unique eco-friendly fermentation process, followed by an extensive aging period of at least 120 days.

The aging process enhances the sweetness, deepens the flavor, and darkens the color of the finished product. Appearance, scent, and flavor are monitored throughout the process to create a truly artisanal black garlic.

Whether you choose Organic Black Garlic Purée or Organic Peeled Black Garlic, the exquisite flavor and chewy texture adds a dash of versatile sophistication to your snacks, meals, and desserts. Plus, it’s:

Organic Fermented Black Garlic
  • Gluten free

  • Soy free

  • Corn free

  • Free of yeast, sesame, celery, mustard, maple, corn, sulfites, and mustard

  • Preservative free

  • Vegan

Ready to eat right out of the jar and shelf stable for 12 months, you can refrigerate after opening and use within six months.

We’re proud to help reduce the plastic burden on the earth by bringing you both Black Garlic Purée and Peeled Black Garlic in glass jars with metal lids.

Not only does Solspring® Organic Fermented Black Garlic delight your taste buds and adorn your menu with distinction, but it also does good for your body and the earth.

Why You Should Insist That Your Garlic is Organic… and Grown Close to Home

Whether you’re shopping for a jar of black garlic or picking up a head of fresh garlic from the store, you want to make sure that it’s organic and grown in North America.

While many people think of California as the garlic capital of the world – and a lot of it is grown there – most garlic sold in the U.S. comes from China.

This is a problem for several reasons.

First, cheap Chinese garlic is pushing out American producers in California. In the early 1990s, Chinese garlic accounted for only 2% of our supply. But in just 20 years, that figure jumped to around 66%.

Second, garlic from China must travel across the Pacific Ocean, making it much less fresh than food from within North America.

Third – and worst of all – regulatory oversight is often lacking in China, potentially putting your health at risk and increasing the chemical burden on the earth.

Chinese garlic is typically doused in herbicides and pesticides that are banned or applied at levels that wouldn’t pass in the U.S. They also use chemicals to prevent sprouting – necessary for long-distance shipping – and even bleach to whiten the garlic.

Because of this, even if garlic is labeled “organic,” when it comes from China, the lower standard certification methods make it questionable.

A key way to ensure your fresh garlic is from the U.S. is to check the bottom – if it still has the roots attached, it comes from the U.S.

The USDA requires that roots be removed from all imported produce to prevent soil-borne pathogens. So, while some American producers may choose to remove their roots, any garlic with roots still attached is guaranteed to come from the U.S.

garlic

Spread, Blend, Sauté or Garnish – Choose from Hundreds of Ways to Enjoy Black Garlic

With its distinctive umami taste imparting hints of molasses, caramelized onion, seared meat, balsamic and dates, you can use Solspring® Organic Fermented Black Garlic in all sorts of unexpected dishes.

Creamy, smooth Black Garlic Purée is perfect for spreading on toast or blending into sauces, while Peeled Black Garlic gives you a chewy pop of this amazing flavor.

Here are some of our favorite ways to enjoy Solspring® Organic Fermented Black Garlic:

  • Spread on flatbread pizza crust or toasted ciabatta bread

  • Added to salad dressings and mild sauces

  • Blended into herb butter

  • Mixed with balsamic vinegar and tamari for a full-flavored stir fry sauce

  • Added to salsas, dips, and chutneys,

  • Rubbed onto meats before roasting

  • Sautéed with your favorite vegetables

  • Added to deviled eggs with mustard and sweet pickle relish

  • Mixed with vanilla bean, honey and chocolate for a sophisticated ice cream

  • Add to chocolate chip cookies for a new twist on a classic favorite

Black garlic is especially notable in mild-flavored foods like mayonnaise and cream-based soups and sauces.

Its flavor “grows” with time. Try adding Solspring® Organic Fermented Black Garlic to foods like potato salad or sandwich fillings the day before you plan to serve them to fully develop the delicate flavors.

Start Enjoying the Intriguing Flavors of This Culinary “Black Gold”

Organic Fermented Black Garlic

Whether or not you can explain the chemistry behind its exquisite taste and soft, chewy texture, Solspring® Organic Fermented Black Garlic is a brilliant addition to any kitchen.

Artisanally crafted in the U.S. using only the highest quality organic North American garlic, it brings a captivating burst of flavor to your recipes.

USDA Organic, gluten free, corn free, peanut free and vegan, with no flavorings or preservatives added, this is real food with real flavor.

And because it’s sustainably sourced, processed and packaged in glass – not plastic – you can feel good about supporting farmers and producers who help cultivate a healthier world.

Bring home a unique taste experience. Order Solspring® Organic Fermented Black Garlic Purée or Solspring® Organic Fermented Peeled Black Garlic today.

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Solspring® Fermented Black Garlic, Organic - Purée
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Solspring® Fermented Black Garlic, Organic - Peeled
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FAQ
  1. 1. What is black garlic? Does it taste like fresh garlic?

    Black garlic is made by holding fresh garlic at a steady warm temperature (between 140 and 180 degrees) for several weeks. The process transforms the spicy, pungent flavor of fresh garlic into subtle and complex with notes of molasses, caramelized onion, seared meat, balsamic and dates, with mild garlic undertones. It also causes the garlic to become soft and chewy with a dark brown to black color.

  2. 2. How do you use Solspring® Organic Fermented Black Garlic in cooking?

    You can use Solspring® Organic Fermented Black Garlic in all kinds of unexpected dishes. Creamy smooth Black Garlic Purée is perfect for spreading on toast or blending into sauces, while Peeled Black Garlic gives you a chewy pop of amazing flavor that you can even enjoy as a snack right out of the jar.

    Try spreading it on flatbread pizza crust or toasted ciabatta bread, adding it to salad dressings and mild sauces, or rubbed on meats before roasting. Add it to salsas, dips and chutneys, sauté it with your favorite vegetables, or include it in ice cream or chocolate chip cookies for a sophisticated twist.

    Solspring® Organic Fermented Black Garlic is especially notable in mild-flavored foods like mayonnaise and cream-based soups and sauces. Your imagination is your limit.

  3. 3. I have food allergies in my family. Is Solspring® Organic Fermented Black Garlic allergy-friendly?

    Both Solspring® Organic Fermented Black Garlic Purée and Solspring® Organic Fermented Peeled Black Garlic are free of gluten, corn, peanut, yeast, sesame, celery, mustard and sulfites. They are also Certified USDA Organic, with no flavors or preservatives added.

  4. 4. Where does the garlic you use to make Solspring® Organic Fermented Black Garlic come from?

    Our Solspring® Organic Fermented Black Garlic is artisanally crafted in Wisconsin from garlic grown on organic farms in North America.

    We are aware of concerns about chemical and heavy metal contamination with garlic imported from China. We never use imported garlic.

  5. 5. What is the shelf life of Solspring® Organic Fermented Black Garlic?

    Both Solspring® Organic Fermented Black Garlic Purée and Solspring® Organic Fermented Peeled Black Garlic are shelf stable when unopened at room temperature for 12 months.

Shipping Restrictions:
  • Unfortunately, we are unable to ship this product outside the US and Canada at this time.

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