Discovering Black Garlic: How to Use This Superfood and Its Incredible Benefits

Discovering Black Garlic: How to Use This Superfood and Its Incredible Benefits


From our regenerative farm to your table


We produce our black garlic by fermenting our organic garlic bulbs grown on our farm under controlled heat and humidity conditions for several weeks.

The garlic's natural sugars and amino acids react through this fermentation process, producing melanoidins. These melanoidins give black garlic its distinct dark color, soft texture, and sweet, umami-rich flavor.

Additionally, this process reduces the pungent odor and sharpness of raw garlic.


Shelf life and storage

Shelf life: Two years shelf-stable.

After opening: One year in the fridge in an airtight container.

If it ever gets hard, you can grate it like "Parmesan cheese."



Antioxidants and Nutrition (Kimura, et al., 2017)

Black Garlic

Raw Garlic

Potential Health Effects


Increased 4.19-fold

1391 mg GAE/100 g

Improves cholesterol profiles, blood pressure, fight systemic inflammation (Rana, A., et al., 2022)


Increased 4.77-fold

3.22 mg RE/g

anticancer, antioxidant, anti-inflammatory, antiviral properties, neuroprotective and cardio-protective effects (Ullah, A., 2020)


Increased 1.06-fold

58.62 mg/100 g

Protein form that supports muscle health, exercise recovery, and healthy blood sugar levels (Pedroso, 2015)


Increased 1.67-fold

50.04 mg/100 g

protein form that improve the immune system, including immune organs, cells and reactive substances (Gu, 2019)


Increased 2.43-fold

55.64 mg/100 g

Essential proteins contribute to enhancing memory and cognitive abilities (Cleary, 2013)


Flavor and Cooking

Black Garlic, beloved by enthusiasts, offers a unique flavor profile reminiscent of balsamic vinegar, molasses, soy sauce, earthy mushrooms, or toffee. Unlike raw garlic, it doesn't cause garlic breath. With a texture akin to dried figs or apricots, Black Garlic acts as a super umami bomb, intensifying the flavor of any dish it complements, enhancing dishes by 3 to 5 times its original taste.



  1. Sprinkle slivers of black garlic over scrambled eggs, green beans, spaghetti, pizza toppings, or on baked bread or pizza.

  2. Mash black garlic into softened butter and use it as a topping for steamed asparagus or as a flavorful spread.

  3. After sautéing mushrooms, add black garlic slivers for an extra flavor.

  4. Spread mashed black garlic onto bread or crackers as a tasty spread.

  5. Enhance barbecue sauce or spaghetti sauce after cooking by adding chopped black garlic.

  6. Mix chopped black garlic into a breadcrumb crust for rack of lamb for added flavor after cooking.

  7. Sprinkle minced black garlic into chocolate brownie or cake batter after baking for a unique


Recipe: Black Garlic Chilli Noodle Recipe 


◦ Gluten-free Ramen noodles or your choice - 2 portions/packs 

Black Garlic Clove - 1 large (~ 5g) 

Chili powder - 1 teaspoon (gochugaru powder - used  

for kimchi) 

Organic Black-garlic balsamic vinegar - 1.5 Tablespoon 

Green onion - 1 stalk (sliced finely for garnish) 


  1. Remove Black Garlic clove from its wrapper and mash it with a fork until it is a fine paste. 2. Add the chilli powder,balsamic vinegar sauce and coconut/avocado oil together with the mashed Black  Garlic. Mix well in a small bowl. 
  2. Bring a pot of water to boil and cook the noodles you are using as directed. 
  3. When noodles are cooked, drain the noodles with a colander.  
  4. Then toss the noodles together with the Black Garlic mixture. Make sure the noodles are still hot. 6. Garnish with the chopped green onions and serve immediately. 



  1. We implement regenerative agriculture techniques to enhance soil health and biodiversity:
    1. Utilizing cover crops.
    2. Practicing crop rotation.
    3. Employing reduced tillage methods.
  2. We conserve water resources through efficient irrigation methods and water retention strategies.
  3. We actively collaborate with local communities to support biodiversity conservation and ecosystem restoration efforts.


We are a group of local regenerative farmers, which includes a holistic certified chef, a brain CCM survivor, and a holistic GAPS nutritionist. Together, we manage a 5-acre organic farm in the Niagara Region. 

Witnessing one of our team members reclaim his life from epileptic pharmaceutical medication, guided by his wife - a holistic nutritionist who turned their kitchen into a whole food pharmacy - has deeply inspired our mission. 

Blessed with whole foods and holistic living, we are committed to regenerative cultivation practices to return to a healthier approach to producing food products featuring clean ingredients.


We hope to inspire people with our passion for healthy eating with clean ingredients.



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Food 4 Life Market Garden
Address: 215 Victoria Ave, Fenwick, ON L0S 1C0, Canada
Store Hours: By appointment only. 

Call/Text Meng at +1 647-371-0887.

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Cleary, M., Trefz, F., Muntau, A. C., Feillet, F., van Spronsen, F. J., Burlina, A., Bélanger-Quintana, A., Giżewska, M., Gasteyger, C., Bettiol, E., Blau, N., & MacDonald, A. (2013). Fluctuations in phenylalanine concentrations in phenylketonuria: A review of possible relationships with outcomes. Molecular Genetics and Metabolism, 110(4), 418-423.

Gu, C., Mao, X., Chen, D., Yu, B., & Yang, Q. (2019). Isoleucine Plays an Important Role for Maintaining Immune Function. Current protein & peptide science, 20(7), 644–651.

Kong, F., Lee, B. H., & Wei, K. (2019). 5-Hydroxymethylfurfural Mitigates Lipopolysaccharide-Stimulated Inflammation via Suppression of MAPK, NF-κB and mTOR Activation in RAW 264.7 Cells. Molecules (Basel, Switzerland), 24(2), 275.

Pedroso, J. A., Zampieri, T. T., & Donato, J., Jr (2015). Reviewing the Effects of L-Leucine Supplementation in the Regulation of Food Intake, Energy Balance, and Glucose Homeostasis. Nutrients, 7(5), 3914–3937.

Rana, A., Samtiya, M., Dhewa, T., Mishra, V., & Aluko, R. E. (2022). Health benefits of polyphenols: A concise review. Journal of food biochemistry, 46(10), e14264.

Ullah, A., Munir, S., Badshah, S. L., Khan, N., Ghani, L., Poulson, B. G., Emwas, A. H., & Jaremko, M. (2020). Important Flavonoids and Their Role as a Therapeutic Agent. Molecules (Basel, Switzerland), 25(22), 5243.