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Welcome to The Garlic Clubb!
In October 2015, The Garlic Clubb planted its first garlic in Quebec’s Eastern Townships, just outside of Montreal. After receiving organic certification for our fresh garlic as well as our Black Garlic, our company grew and evolved.
The Garlic Clubb is now Canada’s largest producer of Organic Black Garlic, selling coast to coast. For Black Garlic aficionados, professional chefs and foodies, we now offer Peeled Black Garlic Cloves and Black Garlic Paste. We welcome you to learn more about all of the health benefits as well as the culinary splendor of our delicious BLACK GARLIC. LEARN MORE »» Garlic Clubb's ORGANIC BLACK GARLIC is AVAILABLE at locations across Quebec and Ontario, as well as British Columbia and Nova Scotia.
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Black Garlic, Your Immune System and COVID-19
While many people are familiar with Black Garlic’s superstar status in the culinary world, its exceptional health benefits have attracted much less attention. Black Garlic is a well-known immune system booster and anti-viral agent. It gains its potent antioxidant properties, s-allyl cysteine (“SAC”) in particular, and hundreds of polyphenols (phytochemicals) in the process of conversion from fresh garlic to Black Garlic. It becomes packed with high concentrations of highly beneficial sulfur compounds, especially SAC, Black Garlic’s most important compound. LEARN MORE »» |
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A Note to First-Time Buyers
The Garlic Clubb’s Black Garlic is a natural product, selected by hand and certified organic. We receive many questions about our products since most people are unfamiliar with it, its origins and what excellent Black Garlic should look and taste like.
Black Garlic is produced by a combination of low temperature caramelization, the Maillard reaction (a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour), and high humidity. It is not fermented, as many would assume.
Black Garlic is completely different from fresh garlic. It is placed in an oven for approximately 30 days at very high humidity. The process transforms the garlic completely with regards to:
LEARN MORE »»
The Garlic Clubb’s Black Garlic is a natural product, selected by hand and certified organic. We receive many questions about our products since most people are unfamiliar with it, its origins and what excellent Black Garlic should look and taste like.
Black Garlic is produced by a combination of low temperature caramelization, the Maillard reaction (a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour), and high humidity. It is not fermented, as many would assume.
Black Garlic is completely different from fresh garlic. It is placed in an oven for approximately 30 days at very high humidity. The process transforms the garlic completely with regards to:
- Colour - It turns black
- Taste - It largely loses its garlic taste and smell. It becomes relatively sweet.
- Texture - It becomes soft and pliable, and can be spread with a knife.
- Properties - its nutritional value increases dramatically.
LEARN MORE »»
