Welcome to the Black Garlic Revolution!

There is no comparison!
Imperial Black Garlic is the best.
-Guy Rubino, owner of Rain Restaurant
and Iron Chef participant.

It looks like a black truffle, has the texture of fudge and
its flavor has been compared to molasses, candy, coffee, balsamic vinegar, licorice, dark soy sauce, cheese, wine -- even French onion soup. A new kind of chocolate?

No, it's black garlic!

Long prized as a health food, garlic now has a different look. In 2008, black garlic became the latest sensation in the culinary world and is being hailed as the new superfood.

Whether you are an aspiring cook, a health-conscious consumer or sold on the taste, Imperial Black Garlic is a great addition to a whole new generation of healthy eating. Learn more about Imperial Black Garlic and join the black garlic revolution today.

Recipe of the Month

This creamy and smooth sauce comes with a sweet black garlic twist. Serves two.

1 box of tagliatelle or spaghetti pasta
1 tbsp. extra virgin olive oil
6-8 peeled black garlic cloves that are chopped into quarters
3 tbsp. butter
8 fluid ounces heavy whipping cream
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1 egg yoke
2 tablespoons grated parmesan cheese
salt to taste

1. Make two servings of pasta and cook according to directions, when finished mix in the olive oil and keep warm.
2. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in black garlic, salt, grated parmesan cheese, and grated romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Pour sauce over warm pasta and garnish with additional grated parmesan cheese, if desired.

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