Discover our black garlic creations
Explore the rich flavours and unique story behind BeDeVilled Tasmania’s handcrafted black garlic products. Made with care in the fertile lands of Kempton, our black garlic is a testament to quality and taste.
What is black garlic?
Black garlic begins as regular white garlic, transformed through a unique process called the Maillard reaction. This natural caramelisation occurs when the garlic is held in a fermenter at 74° for 12-24 days. During this time, the cloves turn a deep, rich black, developing a sweet and savoury flavour profile that is truly extraordinary.
Won't my breath smell?
Unlike fresh garlic, our black garlic won't leave you with lingering breath. After the Maillard reaction, black garlic retains fewer volatile compounds, such as allicin, which are responsible for the characteristic ‘garlic breath’.
Enjoy the deep, complex flavours without any worries.
Handcrafted in Kempton, Tasmania
All our black garlic is grown and processed by hand in Kempton, just a 45-minute drive from Hobart along the Midlands Highway. Tasmania’s unique geological composition provides the midlands with fertile soil and favourable conditions for agriculture, ensuring the highest quality for our products.
Why our black garlic stands out
Our black garlic delivers an "oh wow" factor with every bite. It's crafted with love, offering a depth of flavour that sets it apart. Anyone with a refined palate for delicious foods will appreciate the exceptional quality and unique taste of our black garlic products.
Health benefits and rich history
The origins of black garlic are often contested, but it likely originated from Southeast Asia, particularly Korea, where it was traditionally used for medicinal purposes. Beyond its incredible flavour, black garlic is known for its health benefits, making it a delicious and wholesome addition to any diet.
Peer reviewed Sources
You may be wondering -Is it too good to be true? We source our information from peer reviewd scientific literature, ensuring we deliver accurate and contemporary facts. If you would like to learn more, here is a recomended reading list:
Agnieszka Ewa Stępień, Trojniak, J., & Jacek Tabarkiewicz. (2024). Anti-Cancer and Anti-Inflammatory properties of Black garlic. International Journal of Molecular Sciences, 25(3), 1801–1801. https://doi.org/10.3390/ijms25031801
Ahmed, T., & Wang, C.-K. (2021). Black garlic and its bioactive compounds on human health diseases: A review. Molecules, 26(16), 5028. https://doi.org/10.3390/molecules26165028
Najman, K., Sadowska, A., & Hallmann, E. (2021). Evaluation of Bioactive and physicochemical properties of White and black garlic (allium sativum l.) from conventional and organic cultivation. Applied Sciences, 11(2), 874. https://doi.org/10.3390/app11020874
Ried, K., Travica, N., & Sali, A. (2016). The effect of aged garlic extract on blood pressure and other cardiovascular risk factors in uncontrolled hypertensives: The AGE at heart trial. Integrated Blood Pressure Control, 9, 9–21. https://doi.org/10.2147/IBPC.S93335
Lu, X., Li, N., Qiao, X., Qiu, Z., & Liu, P. (2017). Composition analysis and antioxidant properties of black garlic extract. Journal of Food and Drug Analysis, 25(2), 340–349. https://doi.org/10.1016/j.jfda.2016.05.011
Get in touch
Have questions or want to learn more? Contact us at bedevilledinfo@gmail.com or visit us at Site 291 Salamanca Market.