From our field to your plate !

Locally Grown and Transformed

Only Fresh Homegrown Garlic !

Itis known affectionately as “The Stinking Rose” and is part of the Lily family of flower; try to figure! It’s the world’s most clinically researched bulbous plant in the world; it is used for both culinary and medicinal purposes and only consumed by humans. It is known to shield us with it’s antibacterial effects and said to be a powerful ward against demons, werewolves, and vampires. But reality and most important is that without it, Pesto and Caesar Salad and thousands of culinary delights would not exist.
We’ve been growing garlic in St-Placide, Québec for 16 years. Best specimens are replanted every year for the best Quality and Size Garlic Bulbs. The rule is, only Organically Grown and the use of sustainable practices in all of our operation.
We love Garlic. Love growing it, but mostly love eating it…
Production of our Quality Black Garlic started in 2009.

Only Fresh Homegrown Garlic !

Itis known affectionately as “The Stinking Rose” and it is part of the Lily family of plants; try to figure! It is the world’s most clinically researched bulbous plant in the world; it is used for both culinary and medicinal purposes and, is only consumed by humans. It is known to shield us with it’s antibacterial effects and is said to be a powerful ward against demons, werewolves, and vampires. But reality and most important is that without it, Pesto and Caesar Salad and thousands of culinary delights would not exist.
We love the garlic plant. We’v been growing it here in St-Placide, Québec now for 16 years. Best specimens are replanted every year for the best Quality and Size Garlic Bulbs. The rule is, only Organically Grown coupled with  sustainable practices in all of our operation.
We love Garlic. Love growing it, but mostly love eating it…
Production of our Quality Black Garlic started in 2009.

Black Garlic loves Music …

The Garlic we grow is a known variety called Music. It is large well formed Garlic, not overly hot or pungent, but just a warm musky taste. Music is part of the Porcelain (hard neck) strains of garlic that just loves our cold winter climate. Cold weather makes for high sugar content garlic, coupled with the well drained and loose soil of the region produce large size bulbs, with large size cloves. A great combination for a good tasting and plump well developed Garlic, the ideal Garlic for Black Garlic.
Our Garlic is solely dedicated to Black Garlic production and is grown here without herbicide, pesticide or any chemical fertilizers.
Production of our Quality Black Garlic started in 2009.
Please Enjoy !

Black Garlic loves Music …

The Garlic we grow is a known variety called Music. It is large well formed Garlic, not overly hot or pungent, but just a warm musky taste. Music is part of the Porcelain (hard neck) strains of garlic that just loves our cold winter climate. Cold weather makes for high sugar content garlic, coupled with the well drained and loose soil of the region produce large size bulbs, with large size cloves. A great combination for a good tasting and plump well developed Garlic, the ideal Garlic for Black Garlic.
Our Garlic is solely dedicated to Black Garlic production and is grown here without herbicide, pesticide or any chemical fertilizers.
Production of our Quality Black Garlic started in 2009.
Please Enjoy !

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Black Garlic

Most Asked Questions

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BLACK GARLIC… Not so mysterious

Black Garlic is regular Garlic that has gone through a 30 to 45 day heat and humidity controlled process. Then it is left to mature to desired taste and consistency. The Garlic emerges from this process totally changed; it has changed color, has a different texture and a whole new taste, much less pungent. Black Garlic has much added culinary uses when compared to regular garlic. It is now become a straight healthy ready to eat snack, a condiment, a flavoring, an Ingredient. All without preservatives or coloring.
In fact, the only ingredient in our Black Garlic… is Garlic!

Any way you like! The success of Black Garlic is in its versatility. It is a ready to eat healthy treat. It pairs great with sweet or savory dishes. There are no rules! Renowned Chefs use Black Garlic to create haute cuisine dishes of sheer genius. Fanatics eat it as a snack as is. Some even sneak some Black Garlic in sandwiches for a healthy addition at lunch break. Chop it, dice it, crush it, spread it. Let it melt in your sauces or soups, at the finish, to add some richness and deeper color without the fat. You can smother your roasting chicken with it, sauté it with veggies, add it to your salad dressing, or run it right through your juicer or blender along with other veggies for a real immune-booster smoothie. How you want to eat Black Garlic is really up to you, the possibilities are almost endless.
Visit our ”Recipes” page for a few hints or even better surf the web for an endless array of recipes!

How does Black Garlic compare to regular Garlic?

Generally speaking, rarely you would bite into a regular Garlic clove as a snack. If you do, your public outings should wait for a while. We all know regular Garlic can have a very strong overpowering garlic flavor and some degree of heat or spiciness as well. Garlic has it’s known uses, whether raw, cooked or dried, it is one of the most used flavor enhancer in the world. The culinary world would not be the same without The Stinking Rose.

Black Garlic has all the culinary features of Garlic, plus some added bonuses.  It is ready to  be snacked on.  The pungent Garlic flavor is subdued to the point that it takes several cloves eaten raw to give a person garlic breath. The pungent garlic flavor is replaced by sweet tangy smoky undertones, some say balsamiky, some say molasses and chocolate notes.  Just a total new flavor profile. There is seldom heat or spiciness with Black Garlic.

So what are the general guidelines when cooking with Black Garlic?

It likes to shine – The flavor of Black Garlic is most dominant pronounced when added in neutrally flavored foods such as mayonnaise, cream cheese, butter, cream based sauces, etc. Simply slice a few cloves or spread the purée on bread or crackers with cream cheese. Slice a few cloves and toss on pizza or add to a stir fry. Black Garlic adds that surprise taste when you bite into it. To keep it’s deep earthy flavor, it is best added at the end of any simmered dishes recipe.

It likes a little siesta – Black Garlic will give the most pronounced flavor in recipes when the food is made ahead of time.  Let your salad dressing stand for a few hours for a deeper taste. Sauces, stews, soups are best the following day.

It likes the Acid – Black Garlic pairs very well with all types of Acid. Add it chopped or purée to balsamic vinegar and oil for a delicious salad dressing. A favorite among Chefs is Black Garlic Aioli. It makes a great dipping sauce.

It’s the fixer upper- We have all cooked dishes that just tasted like they were missing something and no matter what is tossed into the concoction the flavor just seems dull. From appetizers to desserts and everywhere in between, Black Garlic will add that Missing Touch.

It tangos with sweet!- Black Garlic loves pairing with sweet. Add Black Garlic Paste and Maple Syrup to your favorite sauce recipe for a deep dark color and new flavor profile. Chopped in muffins, in bread, in cakes.

Black Garlic is widely referred to as Fermented Black Garlic or sometimes Aged Black-Garlic. In the strictest sense it is not fermentation, as the transformation does not involve microbial processes, but an enzymatic breakdown.

So what is the process?

Black Garlic production always involves two inevitable major steps:

  • Common Garlic is exposed to heat and humidity in a controlled environment for a period of between a month to six weeks.
  • Black Garlic is then left for another month or so to dry and mellow its flavors to the desired consistency and taste.

Processing time, temperature and humidity level varies according to Garlic freshness, sugar content and size.

What happens during that process?

Exposing Garlic bulbs to controlled heat and humidity kick starts a chemical reaction between the sugars and amino acids contained in the Garlic. This chemical reaction is known scientifically as “The Maillard Reaction ” , giving Black Garlic it’s distinct dark color, caramelization and complex sweet and tangy flavor profile. Beer, malt whisky, chocolate and coffee among others, all owe their distinct taste and color to the good old Maillard Reaction.

No absolutely not. Well produced Black Garlic don’t need those things. Nature does its thing in a very respectable honorable and rewarding way. People are usually surprised to hear that the unique color, taste, and texture of Black Garlic is achieved through a natural process and…Thank you Dr.Louis Camille Maillard !

The origin of Black Garlic is left unknown and controversial.  As Black Garlic is constantly gaining popularity in the culinary world and alternative medicine, many countries claim for its origin and conception. Italians say Black Garlic (Aglio Nero) has been around since their olive trees. Chinese say they gave Black Garlic to warriors during the Dynasty eras for added strength and immortality. Koreans claim clay pot Black Garlic production dating back centuries, and being eating it for life longevity and virility.
There is no definite answer as to where and when Black Garlic was born.
We do know that it was initially introduced to the North American market in 2004 for alternative medicine and quickly conquered by the modern culinary scene.

Today, Black Garlic is produced in most countries around the world. China and Korea being the largest producers and exporters.

All our products come in a vacuum sealed, bag or jar, for freshness and safety.

Unopened/ Unsealed bag or jar:   Store at room temperature, away from direct light.

Open bag or jar:  Refrigerate.

On the list of things to do (Coming Soon)

On the list of things to do (Coming Soon)

On the list of things to do (Coming Soon)

SEE THE MAGIC HAPPENING…HERE