Black Garlic Powder $18.95

The secret of black garlic is science!

It’s all thanks to the Maillard reaction, a chemical interaction between amino acids and reducing sugars that gives browned food a distinct, caramelized flavor and aroma—like after grilling a steak. In the case of black garlic, the Maillard reaction happens with the combination of lengthy aging and a consistent low heat. The cloves transform from white to black over the process and result in that signature, earthy-sweet flavor that brings depth and complexity to just about any dish.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


Add to sauces, aiolis, eggs, noodles, rice, marinades, meats and more! We like it added into our Stir-Fried Udon Noodles, Pasta All’Amatriciana, or Miso-Ginger Dressing.

Kitchen Notes

Shelf stable for a year.

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