Garlic & Onions

Garlic and onions. The foundation of good cooking, worldwide. Sharp and raw, gently braised, crisply roasted or deeply fermented: they bring depth, savour and umami like no other spice. Black garlic with sweet balsamic complexity, fermented onions with dark, caramel intensity, crispy garlic chips as a finishing topping, fine garlic granules for quick everyday use. All from the world of alliums, hand-selected and free of additives.

Buy garlic and onions: from the basics to the rare stuff

Garlic and onions are the foundation of every kitchen. Without them, almost nothing works. But there are worlds between supermarket garlic and what’s in the range here. I’ve put together products that cover everything from quick everyday cooking to fine dining. From classic granules to fermented rarities you’ll hardly find anywhere else in Switzerland.

Black garlic: cloves, paste and powder

Black garlic is one of the most fascinating products there is, for me. Fresh organic garlic matures for over 40 days at a controlled temperature and humidity, until its colour, texture and flavour transform completely. The result: deep-black cloves, soft as dates, with a sweet, balsamic aroma full of umami. No heat any more, nothing overpowering. Instead a depth that recalls balsamic, plum and liquorice.

The black garlic cloves are the original product. Straight from the jar onto bread, stirred into a sauce, laid on a pizza or simply eaten on their own. If you want it even easier, take the black garlic paste: smooth, spreadable, dissolves instantly in warm dishes. No chopping, no crushing. A teaspoon into a jus, a risotto, a dressing. The black garlic powder is the most concentrated form. Gently dehydrated after maturing and finely ground. Perfect for finishing over meat, egg, pasta or grilled vegetables. A pinch is enough.

All three come from a small family business in Andalusia, are organic-certified and contain nothing but garlic. No additives, no binders, nothing.

Black onion

The black onion goes through the same maturing process as the black garlic. The result is a soft, almost creamy onion with dark, caramelly intensity and balsamic sweetness. No comparison to a normal onion. On a good piece of bread with a little Flor de Sal it’s an experience in itself. In sauces, dips or as a side to meat and cheese it brings a depth you can’t get any other way.

Garlic chips

Fried garlic chips sounds simple, but it isn’t. Wafer-thin slices, roasted by hand in extra virgin olive oil, from a family business in Andalusia that has been doing it for decades. Just three ingredients: garlic, olive oil, salt. Crispy, savoury, easier to digest than fresh garlic. As a topping on soups, salads, pasta, hummus or simply as a snack. Add just before serving so the crunch survives.

Garlic granules and onion granules

For everyday use. My garlic granules and onion granules are pure products with no anti-caking agents, no flavour enhancers, no fillers. More intense than what you know from the supermarket, because the raw material is right and nothing is bulked out. Ideal for marinades, rubs, dressings, sauces or anywhere you need quick garlic or onion flavour without having to chop fresh.

Spice blends with garlic and onions

If you’re after a ready-made blend, you’ll find one here too. The garlic bread seasoning makes garlic bread in minutes: butter, seasoning, bread, done. The garlic mayonnaise seasoning turns any mayonnaise into a garlic mayo that tastes home-made. And With onion and heat is the all-purpose weapon for anyone who wants onion with a kick: on barbecue food, in stews, over fried potatoes. The wild garlic salt brings fresh, garlicky seasoning to the table in spring, but works all year round on egg dishes, salads and cream cheese.

Where to start?

If you don’t know black garlic yet, start with the black garlic cloves. They’re the most striking taste experience and explain instantly what it’s all about. For everyday use, garlic granules and onion granules are the solid base that belongs in every kitchen. And the garlic chips as a topping are a small upgrade that stands out immediately.

All without additives, processed by hand in Heiden.

How do I dose garlic granules or onion granules compared with fresh garlic or fresh onions?

From my experience as a chef: an eighth of a teaspoon of garlic granules replaces roughly one fresh garlic clove. With onion granules, a tablespoon is about one medium-sized onion. Better to dose carefully and season step by step, because the essential oils in the granules need a little time to release their full aroma in the liquid. Our granules are much more intense than supermarket stock, because they’re pure and not bulked out with fillers.

What's the difference between garlic granules, garlic powder and garlic paste?

In my kitchen I use all three, but for different purposes. Garlic granules have some texture and don’t burn as quickly, so they’re ideal for rubs, marinades and anything that gets direct heat. Black garlic powder dissolves instantly and works as a finish over meat, pasta or in sauces and doughs. The black garlic paste has the fullest mouthfeel and can be stirred straight into warm dishes, dressings or a garlic mayonnaise. Once opened, the paste belongs in the fridge; granules and powder don’t.

Why does garlic or onion powder sometimes taste bitter?

Garlic or onion powder tastes bitter when it’s been burnt at too high a heat without liquid. Dried garlic and dried onions char in seconds in a dry, hot pan. In my kitchen I do it like this: always stir garlic granules or onion granules into the sauce, the marinade or the liquid first, or add them right at the end. The same goes for the black garlic powder. If you use garlic chips as a topping, add them to the dish only just before serving.

What is black garlic and why does it taste so different from normal garlic?

Black garlic is created through a maturing process of over 40 days at a controlled temperature and humidity. What happens isn’t strictly fermentation, but the Maillard reaction: sugars and amino acids react slowly with each other and form completely new aroma compounds. The heat disappears completely. Instead, intense umami notes develop that recall balsamic, plum and liquorice. The result is so mild that you can eat the black garlic cloves on their own. If you want it even more versatile, take the black garlic paste for sauces and dressings or the black garlic powder as a finish. The black onion goes through the same process too and delivers a dark, caramelly depth.

How do I stop garlic or onion powder from clumping in the jar?

Garlic and onion are naturally hygroscopic, meaning they draw moisture from the air. From my experience, the most important tip: never open the jar over a steaming pot. Always dose with a spoon or shaker top, don’t shake straight from the jar, so no moisture and no bacteria get into the product. Store dry and away from light, reseal straight after use. If garlic granules or onion granules do clump a little anyway: a quick shake, done. It only shows there are no anti-caking agents in it.