We handpick the best garlic tools, pantry staples, and flavour-forward discoveries. Pair them with our recipes and insights, and you’ve got everything you need to cook with confidence.
Harness the power of garlic and support your joints and mobility with this curated blend of aged garlic, rosehip, MSM, hyaluronic acid, turmeric, and…
Garlic-inspired daily defence support designed to help strengthen your body’s natural resilience, protect against oxidative stress, and support energ…
Black garlic balsamic vinegar blends rich aged balsamic with the deep, slightly sweet flavour of black garlic. It’s rich, slightly tangy, and savoury…
Black Garlic Ketchup is handmade in Wales using black garlic ferment made by the Pembrokeshire Chilli Farm. It’s savoury, subtly caramelised, and ful…
A classic Canadian-style sauce combining sweet honey with bold garlic. Thick, glossy, and packed with sweet-savoury flavour, it’s ideal for wings, st…
Crunchy pickled garlic with a jalapeño kick. Add to salads, serve on grazing boards, or eat straight from the jar.
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For the Sour Rye Starter (Zakwas) - takes 5-7 days, 1 cup rye flour, 3 cups lukewarm water, 4 cloves garlic, lightly crushed
Unlock the heart of Polish cuisine with Żurek, a delightfully tangy and smoky soup. This traditional recipe, brimming with garlic and sausage, is a comforting classic perfect for…
6 tbsp extra virgin olive oil, 10-12 large garlic cloves, thinly sliced, 150g stale crusty bread, torn or cut into 1-inch pieces, 2 tsp sweet smoked paprika (pimentón dulce)
Embrace the rustic, soul-warming comfort of Sopa de Ajo, a traditional Spanish soup where humble garlic and smoky paprika are the undisputed heroes. This simple yet profoundly fla…
For the Gizzards, 450g chicken gizzards, cleaned, 2 tbsp plain flour (for cleaning), 1 tbsp rice wine (mirin)
Get ready for a flavour explosion! This classic Korean street food packs a punch with chewy chicken gizzards, fiery chillies, and an unapologetic amount of garlic.
For the dough:, 500g strong bread flour, plus extra for dusting, 7g instant yeast, 1 tsp sugar
Behold the king of Easter breads, the Casatiello! This Neapolitan masterpiece is a savory, ring-shaped loaf, studded with an outrageous amount of garlic, rich cheeses, and cured m…
For the Sour Rye Starter (Zakwas) - takes 5-7 days, 1 cup rye flour, 3 cups lukewarm water, 4 cloves garlic, lightly crushed
Unlock the heart of Polish cuisine with Żurek, a delightfully tangy and smoky soup. This traditional recipe, brimming with garlic and sausage, is a comforting classic perfect for…
6 tbsp extra virgin olive oil, 10-12 large garlic cloves, thinly sliced, 150g stale crusty bread, torn or cut into 1-inch pieces, 2 tsp sweet smoked paprika (pimentón dulce)
Embrace the rustic, soul-warming comfort of Sopa de Ajo, a traditional Spanish soup where humble garlic and smoky paprika are the undisputed heroes. This simple yet profoundly fla…
For the Gizzards, 450g chicken gizzards, cleaned, 2 tbsp plain flour (for cleaning), 1 tbsp rice wine (mirin)
Get ready for a flavour explosion! This classic Korean street food packs a punch with chewy chicken gizzards, fiery chillies, and an unapologetic amount of garlic.
For the dough:, 500g strong bread flour, plus extra for dusting, 7g instant yeast, 1 tsp sugar
Behold the king of Easter breads, the Casatiello! This Neapolitan masterpiece is a savory, ring-shaped loaf, studded with an outrageous amount of garlic, rich cheeses, and cured m…
For the Sour Rye Starter (Zakwas) - takes 5-7 days, 1 cup rye flour, 3 cups lukewarm water, 4 cloves garlic, lightly crushed
Unlock the heart of Polish cuisine with Żurek, a delightfully tangy and smoky soup. This traditional recipe, brimming with garlic and sausage, is a comforting classic perfect for…
6 tbsp extra virgin olive oil, 10-12 large garlic cloves, thinly sliced, 150g stale crusty bread, torn or cut into 1-inch pieces, 2 tsp sweet smoked paprika (pimentón dulce)
Embrace the rustic, soul-warming comfort of Sopa de Ajo, a traditional Spanish soup where humble garlic and smoky paprika are the undisputed heroes. This simple yet profoundly fla…
For the Gizzards, 450g chicken gizzards, cleaned, 2 tbsp plain flour (for cleaning), 1 tbsp rice wine (mirin)
Get ready for a flavour explosion! This classic Korean street food packs a punch with chewy chicken gizzards, fiery chillies, and an unapologetic amount of garlic.
For the dough:, 500g strong bread flour, plus extra for dusting, 7g instant yeast, 1 tsp sugar
Behold the king of Easter breads, the Casatiello! This Neapolitan masterpiece is a savory, ring-shaped loaf, studded with an outrageous amount of garlic, rich cheeses, and cured m…
Discover the hidden history of the garlic coins of the Silk Road and how these pungent bulbs functioned as the true currency of the ancient world.
Read more about Forgotten Garlic Coins of the Silk Road Trade
Long before it was a kitchen staple, garlic was the unofficial bodyguard against things that go bump in the night. Discover how this pungent bulb became the ultimate vampire repel…
Read more about How Garlic Came to Be Associated with Vampires
Stop feeding your garlic empty calories and start serving it liquid magma energy. These volcanic mineral hacks transform tired dirt into a power plant for massive, spicy bulbs.
Read more about Volcanic Mineral Hacks for Massive Results in the Garden
Turn your front door into a fragrant fortress. Learn how to craft a garlic wreath that looks beautiful and smells strong enough to repel the nosiest neighbours.
Read more about Warding Off Subpar Neighbors With a Ferociously Fragrant Porch Wreath
Garlic is getting a modern glow-up. Allium’s new aged black garlic supplement promises all the power with none of the raw clove chaos, designed for a life that has too much going…
Read more about Meet Allium: Aged Black Garlic for Modern Life
Forget the basics—we are diving into the world's most aggressive garlic sauces. From Romania's liquid fire to Italy's hot anchovy bath, these savage condiments are not for the fai…
Read more about Beyond Toum and Aioli The Worlds Most Savage Underrated Garlic Sauces
Garlic is never just an ingredient. It’s a way of cooking, gathering, and living.
We work with makers who care about quality, sourcing, and flavour — so every item earns its place in your kitchen.
