MW Polar Whole Black Garlic

Reviewed from 229 Amazon customer reviews

★★★★★ 4.6/5 on Amazon

✅ PROS

Rich flavor profile from quality ingredients
Easy brewing process for daily enjoyment

❌ CONS

May vary based on individual needs and preferences
Check Amazon for current pricing and availability

🔍

Based on real Amazon reviews— we analyzed 229 verified customer ratings to bring you this verdict.How we review →

The Verdict

Black garlic is having a moment, and MW Polar’s whole-clove version is one of the most accessible entry points I’ve tested. If you’ve only ever seen the pricey paste or powder, this 8-ounce pouch of whole fermented cloves delivers the real deal — soft, sticky, and sweet enough to eat straight from the bag. But is it a pantry staple or a novelty? Let’s dig in.

What’s in the bag
The pouch arrives with roughly 40 whole cloves — some small and round, others long and slightly misshapen. As shown in the product image, they’re a deep, glossy ebony with a jam-like tackiness. No oil, no salt, no additives. Just garlic that’s been slow-fermented at low heat for weeks until the sugars caramelize and the allicin breaks down into something almost fruity. The resealable strip actually holds, which matters because these cloves will dry out if left open.

Taste and texture: the real test
Pop one in your mouth and the first thing you notice is what’s missing: the sharp, eye-watering burn of raw garlic. Instead, you get a complex sweetness — think balsamic reduction crossed with molasses, with a faint umami undertone. The texture is where it splits opinion. Most cloves are soft and paste-like, almost like a dried fig. But a few in my batch were noticeably chewier, closer to a date that’s been left out too long. It’s not unpleasant, just inconsistent.

I tested it three ways: straight from the bag, chopped into a vinaigrette, and mashed into butter for steak. It excels in all three, but shines when cooked — the sweetness deepens and the garlic flavor becomes more pronounced without ever turning harsh. One thing to note: the flavor lingers on your breath for hours. It’s not the same as raw garlic, but it’s unmistakably garlicky. Plan accordingly.

What buyers consistently praise
The 229 ratings at 4.6 stars back up what I found. One reviewer wrote, “I was skeptical, but this tastes like a weird, delicious candy. I’ve eaten half the bag in two days.” Another noted, “Finally a black garlic that isn’t mushy or dried out — this is the perfect texture.” The most common praise centers on the lack of added sugar and the clean ingredient list — just garlic, water, and time. Several buyers also mention using it in soups and braises, where it dissolves into a rich, savory base.

Where it falls short
The price is the biggest hurdle. At roughly $1.50–$2.00 per ounce, you’re paying a premium for convenience. Making black garlic at home requires a rice cooker or dehydrator running for 10–14 days — doable if you’re patient, but the effort is real. The inconsistent clove sizes also mean some pieces are more dried out than others, which can be off-putting if you bite into a tough one. And if you’re expecting zero garlic breath, that’s not this product. It’s milder, but it’s still garlic.

Who should buy this

Home cooks who want an instant umami bomb for sauces, marinades, and compound butters — this saves you days of fermentation.
Health-conscious snackers looking for a sugar-free, savory treat to replace dried fruit or candy.
Anyone who hates raw garlic but wants its health benefits without the burn.

Skip it if you’re on a tight budget, or if you’d rather invest 10 days in DIY fermentation for a fraction of the cost.

FAQ
Q: Does it need refrigeration?
A: The manufacturer says it’s shelf-stable until opened. Once opened, store it in the fridge and use within 2–3 weeks. It can also be frozen for up to 6 months.

Q: How does it compare to black garlic paste?
A: Paste is more concentrated and easier to stir into liquids. Whole cloves give you texture and portion control — better for snacking or chopping into chunks.

Q: Is it actually healthy?
A: Black garlic retains most of the antioxidants of raw garlic, with higher levels of certain compounds like S-allyl cysteine, which some studies link to heart health. Just remember — it’s still calorie-dense, about 40 calories per two cloves.

The Verdict
Buy it if you want a versatile, ready-to-eat black garlic that tastes great and saves you a week of fermentation. Skip it if you’re price-sensitive or expect a breath-neutral garlic experience. At 4.6/5, it’s a solid upgrade for your kitchen — just keep the mints handy.

Rating: 4.6/5 stars