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Bredbo Black Garlic

Having access to fresh, organic garlic encouraged us to pursue the idea of black fermented garlic. We age the raw garlic in a carefully controlled environment with a stable temperature and high humidity for up to 60 days. The result is a soft, chewy-textured black clove with a slightly sweet non-pungent flavour accompanied by hints of balsamic vinegar and liquorice. After several years of trial and error we are now producing a superb product, Australian Bredbo Black Garlic, that is successfully selling Australia wide and being acclaimed by chefs as the best black garlic they have ever tasted.