About Onyx Bulb
We are a small team of cooks, designers, and longevity-curious nerds who got obsessed with one ingredient.
The ingredient
Black garlic isn't an invention. It's a method, traced to Korea and refined across Asia for hundreds of years — whole bulbs fermented under controlled humidity for about 30 days until the harsh sulphur softens, sugars caramelize, and what's left tastes like balsamic crossed with dark chocolate and tamarind.
No bite. No breath. No additives. Just patience.
Why we started
We kept seeing black garlic on tasting menus and never on shelves. The only options online were either chef-only, generic Amazon listings, or supplement-aisle capsules with no story. We wanted something better — something you'd be proud to put on the counter, jar in hand.
So we built it.
Where it comes from
Every batch is sourced from a single farm in Jinxiang, Shandong Province — the region that grows roughly seventy percent of the world's garlic. Our partner farm has worked this land for three generations. We buy one harvest at a time, age it on-site for 30 days, jar it in Brooklyn, and ship it from there.
How we make it
- Whole-bulb starting material. No prepared, pre-peeled, or trimmed garlic.
- 30 days of slow fermentation in temperature- and humidity-controlled chambers.
- No oil, no salt, no acidifiers, no preservatives. One ingredient on every label.
- BRC and FDA-certified facilities. Vacuum-sealed at source for the journey.
Who it's for
People who cook seriously and want one more flavor in the drawer. People building a longevity stack and tired of capsules. People who'd rather eat their supplements than swallow them.
Get in touch
We read every email. Reach us at hello@onyxbulb.com.