🎧 INTRO
Host:
“Welcome back to The Shnab’s Garlic Podcast!
Today we’re talking about something truly special — a garlic that turns black, sweet, and full of flavour through a slow process we do right here at Shnab’s: black garlic.
If you’ve never heard of it, this episode is for you.
We’ll talk about what it is, how it’s made, what it tastes like, how to use it, and why it’s so good for you.”
🌱 SEGMENT 1 — What Is Black Garlic?
Host:
“Black garlic starts with our same premium Canadian Music Garlic.
We take whole bulbs and place them into a warm, controlled environment — high humidity, gentle heat — and let nature do the rest.
At Shnab’s, our process takes 9 days of careful fermentation.
During that time, the garlic slowly changes from white to deep black, soft, and sweet.
It’s not roasted or burned — it’s gently aged until every clove becomes rich, dark, and full of umami flavour.”
🍯 SEGMENT 2 — The Taste
Host:
“The taste will surprise you.
Instead of the sharp bite of raw garlic, you get something smooth, sweet, and almost addictive —
think molasses, balsamic glaze, and tamarind, all in one bite.
It’s still garlic, but it’s been transformed — gentle on the stomach, with none of that harsh aftertaste.
Once you try it, you’ll never forget it.”
👩🍳 SEGMENT 3 — How to Use It
Host:
“Here’s how to use black garlic — it’s easier than you think.
-
Mash a clove into butter or olive oil for a rich spread.
-
Stir it into mashed potatoes, hummus, or aioli.
-
Blend it into salad dressings or pasta sauces for instant depth.
-
Add a few slices as a finishing touch on steak, fish, or roasted veggies.
And for the creative ones out there — yes, you can even use it in desserts, like dark chocolate truffles or caramel sauces.
It’s that versatile.”
❤️ SEGMENT 4 — Health Benefits
Host:
“Besides the flavour, black garlic is packed with natural antioxidants — even more than regular garlic.
Studies suggest it can support your heart, help balance blood sugar, and reduce inflammation.
We just like to think of it as ‘garlic with extra goodness’.
You get flavour and health in one.”
🔥 SEGMENT 5 — Our Fermentation Process
Host:
“At Shnab’s, we’ve fine-tuned the fermentation process to just 9 days.
The key is steady temperature, consistent humidity, and patience.
That’s what gives our black garlic its deep black colour, soft texture, and incredible sweetness.
Every batch is made in small quantities, naturally — no additives, no chemicals.
Just time, warmth, and pure Canadian garlic.”
🧄 SEGMENT 6 — Buying & Storing
Host:
“You can find our black garlic on www.shnabsgarlic.ca, or at farmers’ markets and festivals across Canada.
We offer it whole, peeled, or as a smooth paste — all ready to use.
Keep it in a cool, dry place; once opened, refrigerate it to keep the flavour fresh.
And remember: you only need a little to transform your dish.”
🌟 OUTRO
Host:
“So, to recap — black garlic is sweet, smooth, healthy, and 100% natural.
It’s made by gently fermenting our garlic for 9 days until it turns dark and delicious.
If you haven’t tried it yet — this is your sign.
Visit www.shnabsgarlic.ca to learn more or order some for yourself.
Thanks for listening to The Shnab’s Garlic Podcast.
I’m Bernhard from Shnab’s — see you next time, and remember: good things take time… even garlic.”