Black Garlic is such a unique food ingredient that we’ve been featured in magazines such as Gourmet and TV shows as Top Chef. Here you’ll find our archive of press mentions, as well as company news.

Black garlic cloves are super-ugly, super-tasty

September 11, 2009

This was a really fine combination of flavors, I found, because all the ingredients had the fundamental savory-sweet thing going on while also bringing different tastes to the table. Quite good.

Black garlic: Old, ugly and delicious

September 10, 2009

Dark, fermented bulbs that captivated America’s cooks arrive in Toronto

Black Garlic Adds Magic!

September 8, 2009

Area chefs adding trendy new flavor to menus with fermented version of familiar old favorite

Food Channel thinks we're hot!

August 11, 2009

Looking for the hottest, hippest new food ingredient? Something that will impress your friends at your next dinner party?

eldr says, Give Me My Black Garlic!

March 26, 2009

Wow, I thought, this is delicious. And the marketing message on the package was no lie–Black Garlic is odorless and will not give you halitosis.

Steamy Kitchen tries Black Garlic

March 12, 2009

The latest “it” ingredient is aged black garlic. It’s matte-black and gooey-soft with a chewyishy texture. It’s the new plaything of gourmet restaurant kitchens across the U.S.

Chicagoist thinks we're "it"

March 4, 2009

We were watching Iron Chef America the other day (Battle Redfish!) and noticed someone using black garlic, which Alton Brown informed us was a rare treat in kitchen stadium. The judges were certainly excited when they tasted it.

Featured in Washington Post

February 25, 2009

Add “black” to the many ways we’re taking our garlic. In relatively short order, black garlic has morphed from obscure dietary supplement to trendy top-chef ingredient. [more]