Ultimate Black Garlic FAQ - What It Is, Taste, Uses + More
Curious about black garlic? You’re not alone!
We often get questions from customers who want to understand this unique superfood before adding it to their daily routine. Below are the most common questions we hear – and our easy-to-understand answers.
1. What is black garlic?
Black garlic is aged white garlic. It’s slowly fermented at low heat and humidity for several weeks. This process gives it a soft texture, sweet-savoury taste, and black colour — all without additives.
2. Does black garlic taste like regular garlic?
Not at all! It’s sweet, mild, and slightly tangy – a bit like balsamic vinegar, molasses or tamarind. It doesn’t have the sharp bite or smell of raw garlic.
3. How is black garlic made?
Whole garlic bulbs are carefully aged under controlled heat and humidity. The natural sugars and amino acids react to create its unique flavour and colour (called the Maillard reaction). No preservatives or additives are used – just time, temperature, and patience.
4. Is black garlic fermented?
It’s not fermented in the traditional probiotic sense. It goes through a slow aging process that changes its taste and texture, but it doesn’t contain live cultures like yoghurt or kimchi.
5. Is black garlic good for you?
Yes – black garlic is considered a functional food because of its natural compounds. It’s especially high in antioxidants, including S-allyl-cysteine (SAC), which is more bioavailable than in raw garlic.
Many people use black garlic to help support:
- Immune health
- Heart health
- Healthy inflammation response
- Healthy blood pressure and cholesterol levels
It’s gentler on the stomach than raw garlic and doesn’t leave a strong odour.
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 👉 Learn more about the science and traditional uses of Black Garlic |
6. Can I eat black garlic raw?
Yes – in fact, that’s one of the best ways to enjoy it! Black garlic cloves are soft and spreadable. You can eat them straight from the jar or mix them into dips and dressings.
7. How do you use black garlic in cooking?
Black garlic is incredibly versatile and adds a rich, sweet umami flavour to both savoury and sweet dishes.
Here are a few easy ideas:
- Spread it on toast or crackers
- Stir it into soups, pasta, or mashed potatoes
- Blend it into dressings, dips or hummus
- Use it in marinades, sauces or compound butters
- Pair it with cheese or dark chocolate
You can use cloves straight from the jar or the purée for quick and easy mixing.
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 👉 For more inspiration, see our full collection of Black Garlic Recipes |
8. How should I store black garlic?
Store it in the fridge once opened. Always seal the jar tightly. Our black garlic lasts up to 18 months from the production date – just check the label.
9. What makes Empathy Herbal’s black garlic different?
We slow-age our garlic naturally without shortcuts. It's 100% pure, made in Australia, and packaged in premium glass jars to lock in flavour and freshness. We focus on small batches for quality you can taste.
10. What’s the difference between black garlic cloves and purée?
- Cloves: Whole, soft, chewy pieces. Great for snacking, slicing, or spreading.
- Purée: Smooth, blended black garlic. Easy to stir into soups and sauces or spread on toast.
- Both offer the same taste and benefits – it just depends on how you like to use it.
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11. Why is black garlic more expensive than regular garlic?
Black garlic takes 3–6 weeks to produce. It requires controlled temperature, humidity, and time. This slow ageing process, plus its unique flavour and health value, makes it more costly than regular garlic.
12. Can I make black garlic at home?
You can, but it's tricky! It requires consistent warmth (around 60–70°C) for 2–3 weeks. Most home ovens or rice cookers don’t maintain that temperature evenly. It’s easier – and safer – to buy from trusted producers.
13. Is black garlic vegan and gluten free?
Yes. Our black garlic is 100% plant-based, vegan friendly, and gluten free. There are no additives, preservatives, or hidden ingredients.
14. Is black garlic the same as fermented garlic?
It’s different. Fermented garlic involves live bacteria. Black garlic is aged – a natural change happens with heat and time, not fermentation. It doesn’t contain probiotics.
15. Can black garlic go off?
If stored correctly, it lasts a long time – up to 18 months. Keep it in a cool place and refrigerate it after opening. If it dries out or changes smell, it’s time to replace it.
16. Where can I buy black garlic in Australia?
You can find our full range of black garlic products online at Empathy Herbal. We ship Australia-wide. You can also find us in select health food stores and grocers on the east coast.
