The Secret Behind Black Garlic’s Sweetness

Unlike raw garlic, black garlic’s sweetness comes naturally from the Maillard reaction — the same gentle browning that gives caramel its flavor.
During fermentation, the garlic’s sugars and amino acids react, creating complex notes of molasses, balsamic, and dried fruit.

No sugar is added — just time, heat, and patience.
That’s why our Wild River Black Garlic tastes naturally sweet, never sharp.