Australian Black Garlic Cloves

Australian Black Garlic Cloves are soft, sweet, and slightly moist. More gourmet than our Indonesian cloves, they’re perfect for mashing, then smearing over steak or spreading on canapés. Their rich, umami, balsamic-like flavour adds a gourmet edge to everyday meals without overpowering the dish.

Slowly aged, carefully peeled, and easy to use, they’re a home cook or MasterChef’s best friend. Loaded with health benefits, they have a long shelf life — just like you when you add them to your daily diet.

Visit our black garlic recipe page for 30 ways to use black garlic in your cooking.

Empathy Herbal is proudly collaborating with the University of Queensland, one of Australia’s most respected research institutions, to advance black garlic science. Our study helped uncover the optimal ageing method — balancing time, temperature, and humidity to preserve nutrients and unlock deep, sweet umami flavour.

Our Australian black garlic cloves are grown and aged using a chemical-free, natural process known as the Maillard reaction. The result? Pure black garlic rich in S-allyl-cysteine (SAC) and other powerful antioxidants help reduce inflammation and support overall well-being.

Our 100% Australian black garlic cloves are grown in cool-climate regions where garlic thrives. The bulbs are picked in early summer and carefully cured to develop their full flavour. They’re then slowly roasted, caramelising the cloves within and unlocking the umami sweetness we all crave. After ageing, each clove is hand-peeled, packed into jars, and sealed for freshness — with full traceability from farm to jar.

A true superfood, these sweet, balsamic-like cloves are rich in antioxidants and shelf-stable for up to two years when stored sealed in a cool, dry place. Three to five cloves a day is a great way to enjoy the natural superfood benefits of aged black garlic.