Smoked Garlic
Smoked garlic (Allium sativum) from France — whole bulbs of French garlic that have been cold-smoked over hardwood, giving the cloves a gentle, amber-tinted smokiness while mellowing the raw sharpness of fresh garlic into something warmer, sweeter and more rounded. The smoking process also acts as a natural preservative, extending the shelf life of the bulbs well beyond that of fresh garlic.
The result is garlic that you can use in place of fresh anywhere, but with an additional layer of flavour that fresh garlic cannot deliver — a soft, woody smokiness that sits behind the garlic rather than in front of it. The cloves look slightly amber-tinged rather than white, and the texture remains firm and usable. Unlike black garlic, which is a complete transformation, smoked garlic is still recognisably garlic in both texture and function — you peel, crush, slice and cook it in the same way. The smoke simply broadens what it can do. It is particularly good in applications where garlic and smoke already belong together: compound butters, mashed potato, aioli, marinades for red meat, slow-cooked braises, and anywhere that calls for depth without the one-note punch of raw cloves. It also works well raw — grated into dressings and dips — because the smoking takes the aggressive edge off without removing the garlic character entirely.
Available as loose bulbs (250g±, approximately 3 heads) or as a whole string (1kg±).
Origin: France
Ingredients: Smoked garlic (Allium sativum)
Storage: Store in a cool, dry, well-ventilated place away from direct sunlight. The smoking extends the shelf life — properly stored, smoked garlic keeps for several months.
Smoked garlic (Allium sativum) from France — whole bulbs of French garlic that have been cold-smoked over hardwood, giving the cloves a gentle, amber-tinted smokiness while mellowing the raw sharpness of fresh garlic into something warmer, sweeter and more rounded. The smoking process also acts as a natural preservative, extending the shelf life of the bulbs well beyond that of fresh garlic.
The result is garlic that you can use in place of fresh anywhere, but with an additional layer of flavour that fresh garlic cannot deliver — a soft, woody smokiness that sits behind the garlic rather than in front of it. The cloves look slightly amber-tinged rather than white, and the texture remains firm and usable. Unlike black garlic, which is a complete transformation, smoked garlic is still recognisably garlic in both texture and function — you peel, crush, slice and cook it in the same way. The smoke simply broadens what it can do. It is particularly good in applications where garlic and smoke already belong together: compound butters, mashed potato, aioli, marinades for red meat, slow-cooked braises, and anywhere that calls for depth without the one-note punch of raw cloves. It also works well raw — grated into dressings and dips — because the smoking takes the aggressive edge off without removing the garlic character entirely.
Available as loose bulbs (250g±, approximately 3 heads) or as a whole string (1kg±).
Origin: France
Ingredients: Smoked garlic (Allium sativum)
Storage: Store in a cool, dry, well-ventilated place away from direct sunlight. The smoking extends the shelf life — properly stored, smoked garlic keeps for several months.
Description
Smoked garlic (Allium sativum) from France — whole bulbs of French garlic that have been cold-smoked over hardwood, giving the cloves a gentle, amber-tinted smokiness while mellowing the raw sharpness of fresh garlic into something warmer, sweeter and more rounded. The smoking process also acts as a natural preservative, extending the shelf life of the bulbs well beyond that of fresh garlic.
The result is garlic that you can use in place of fresh anywhere, but with an additional layer of flavour that fresh garlic cannot deliver — a soft, woody smokiness that sits behind the garlic rather than in front of it. The cloves look slightly amber-tinged rather than white, and the texture remains firm and usable. Unlike black garlic, which is a complete transformation, smoked garlic is still recognisably garlic in both texture and function — you peel, crush, slice and cook it in the same way. The smoke simply broadens what it can do. It is particularly good in applications where garlic and smoke already belong together: compound butters, mashed potato, aioli, marinades for red meat, slow-cooked braises, and anywhere that calls for depth without the one-note punch of raw cloves. It also works well raw — grated into dressings and dips — because the smoking takes the aggressive edge off without removing the garlic character entirely.
Available as loose bulbs (250g±, approximately 3 heads) or as a whole string (1kg±).
Origin: France
Ingredients: Smoked garlic (Allium sativum)
Storage: Store in a cool, dry, well-ventilated place away from direct sunlight. The smoking extends the shelf life — properly stored, smoked garlic keeps for several months.
