Suppliers & Producers

Black garlic is not a specific variety whose cloves are naturally black. Neither is it smoked garlic – the colouring of the cloves is due to the production process, which takes varying lengths of time depending on the producer. You have surely read more about this in the leading article on black garlic – if not, do so before you look at the producers and their variations of black garlic!

The production of black garlic takes place mainly where it is currently used most – in Asia. China, Korea and Japan stand out in particular. Some European companies are also supplied – as far as already peeled garlic is concerned – mostly from these countries.

However, when it comes to whole tubers, most European distributors and producers use Spanish garlic, especially that from Las Pedroñeras. The Spanish suppliers are of course the most numerous – but there are also suppliers from England and Germany.

A supplier from Italy swears by his black garlic – this comes to 100% from Italy – whether rightly, we will at least try to find out culinary.

I have written small “most wanted posters” for you about the various suppliers who have kindly supported us with product samples, pictures and their many years of expertise on the subject of “black garlic”.

Not all producers produce the whole range of possible products – so there are some who do not produce a paste and there are others who get their conventional garlic from different suppliers as their organic version.

At the BIOFACH in Nuremberg, the Italian company NERO Fermento presented not only a new BIO line, but also a new product – powder of black garlic. An ideal aroma to refine sauces or to give delicious bruschetta the final kick just before serving.

Don’t forget to have a look at the recipes I have linked at the end of each article about black garlic.