Fermented · Aged · Non-Pungent
Himalayan Black Garlic
Our Black Garlic is slow-fermented from fresh Himalayan garlic bulbs over several weeks until the cloves turn soft, jet-black and naturally sweet, with a mellow, balsamic-like flavour and none of raw garlic's sharp bite. It's a staple in Kumaoni wellness kitchens — eaten straight from the jar, stirred into dals, or spread on toast.
- Higher antioxidant content than raw garlic
- Gentle on the stomach — no pungency or garlic breath
- Traditionally valued for heart and immune health
- Ready to eat — no peeling, chopping or cooking











