Black garlic is not its own separate variety, but a processed product. In other words, it is regular garlic that has been slowly aged in a warm, humid environment (often loosely referred to as “fermentation” in everyday language). During this process, the flavour transforms into something soft, sweet, and rich. At the same time, the cloves soften, become sticky in texture, and take on their characteristic deep black colour.

Yes, however, strictly speaking, black garlic is not fermented in the traditional, "scientific" sense. More precisely, it is a controlled maturation process in which sugars and amino acids react to create a new flavour: umami. The rich umami taste develops naturally as garlic proteins break down and a high amount of free amino acids, especially glutamate, is released. Glutamate is one of the key compounds responsible for the umami flavour. This results in a taste that is soft, rounded, and long-lasting on the palate.

Black garlic is soft, sticky and, as its name suggests, black. Given its smooth texture it makes for a great spread for example for bread or a flavourful base for pizza.

Taste it on its own first, then start adding it to your favourite dishes like pasta or bread. Simply use it in cooking as you would regular garlic.

Black garlic is made by slowly ageing regular garlic in a warm, humid oven over several weeks. This process develops a deeper, milder flavour and turns the texture soft and delicate.

Fifth Flavour black garlics are 100% Finnish: grown and produced in Finland.

The flavour is gently sweet-ish, with notes reminiscent of balsamic and liquorice, and a subtle hint of traditional garlic – without the sharpness of it. This makes it approachable, yet addictive.Unlike regular garlic, black garlic does not leave a pungent aftertaste, and its milder nature also makes it gentler on the stomach.Its softer, more complex flavour profile means black garlic is not a direct substitute for regular garlic in dishes that call for its traditional taste.

Umami sauce is an easy way to add depth and richness to a variety dishes – just a drizzle is enough! Use it to finish salads, meat, fish, pasta, or risotto. It also makes a great dip or a flavour-packed addition inside burgers. You can also use it like a fond: add a couple of spoonfuls to the pan while cooking chicken or minced meat. It’s great for seasoning stocks, sauces, stews, and even doughs. In addition, the sauce is especially well suited for heat – use it in marinades, grilling sauces, or glazes. It even works as an ice cream topping (yes, really!).Looking for ideas? Click the link to discover recipes for this product!

Umami is the fifth basic taste, alongside sweet, salty, sour, and bitter. It's a deeply personal taste – there's something familiar yet strange about it. Umami occurs naturally in certain ingredients such as mushrooms, meat, tomatoes, and some cheeses.Black garlic has a naturally intense umami flavour that brings new twists, depth, and smoothness to dishes. This umami develops naturally during its long maturation process, with no additives or artificial ingredients.

The long maturation process breaks down allicin, a sulfur-containing compound found in fresh garlic. As a result, the sharp aroma disappears and the flavour becomes much milder. This is why black garlic no longer leaves a pungent smell in the mouth, and it is also gentler on the stomach.

Finnish garlic is pure and aromatic, with its refined character shaped by the intensity of the northern growing conditions. The midnight sun of summer gives it a stronger aroma than garlic grown elsewhere.

Yes, it is. According to studies, black garlic is even more versatile than regular garlic. First of all, it is gentle on the stomach. It contains a high amount of antioxidants and is a natural part of a balanced diet. Many people use black garlic (often just one clove is enough) daily as part of a varied diet.

Yes, it is naturally both.

Peeled cloves are recommended to be stored in a sealed bag or container in a cool, dry place. Whole black garlic bulbs should be stored in a sealed bag or other closed container at room temperature, protected from direct sunlight. This helps preserve their flavour and texture at their best. Black garlic is a naturally long-lasting product due to its extended maturation process. When stored properly, it retains its flavour and texture for a long time – even for years.

Absolutely! Black garlic is a prized ingredient in top kitchens thanks to its versatility and rich umami. It delivers a bold yet balanced flavour that works across many cuisines and sparks culinary creativity.

Consumers are increasingly seeking natural, pure, and deep flavours, and black garlic answers this demand perfectly with its rich natural umami.

Enjoy it on its own, or use it as a side, seasoning, or finishing touch. It works equally well as a seasoning and as a main ingredient.

Absolutely – it's one of the best ways to get to know its flavour! Its soft texture and mild flavour make it an ideal snack.

A little goes a long way thanks to its concentrated flavour. One clove is often enough (per dish), but you can always add more for extra umami.

Umami works as a natural flavour enhancer, intensifying salty and other pleasant flavours without the need for added salt. It can often replace part of the salt or seasoning by adding natural depth.The naturally rich umami of black garlic brings other basic flavours together. This allows the flavours of the dish to shine, resulting in a smoother and more mellow taste experience.