Fresh Perspective

16/10/2026

🧄🧂 TWO INGREDIENTS. ONE RIDICULOUSLY GOOD FINISHING SALT.

Meet your new obsession: Black Garlic Infused Celtic Sea Salt. 🖤

Just TWO ingredients. No fillers. No funny business. Just pure flavor magic.

✨ A little sweet.
✨ A whole lot of umami.
✨ Salty, savory perfection.

Sprinkle it over a juicy steak, grilled chicken, fresh seafood, or roasted veggies. Heck, put it on just about anything that needs a little culinary love.

Deep, rich sweetness of black garlic paired with the mineral-rich crunch of Celtic sea salt? It’s a match made in foodie heaven.

We’re officially OBSESSED. And we’re pretty sure you will be too.

Simple ingredients. Bold flavor. Absolutely addictive. 🖤

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15/10/2026

15/10/2026

🧄🔥 WAKE UP HARD AGAIN?! 😳🍆

Well, SHOOT. We knew black garlic was good… but apparently we’ve been seriously underselling it. 😂

We’ve been over here talking about umami, antioxidants, and bold flavor… while someone else is out here promising to resurrect your s*x life. 💀

At Fresh Perspective, we like our garlic BLACK, AGED, and FULL OF FLAVOR.

And apparently, we’re not the only ones who appreciate something that gets better with age. 🤣

Our black garlic won’t promise to improve what happens in your bedroom… but it’ll definitely make your mouth happy. 💋🧄

UmamiIsSexy

25/09/2026

RAW GARLIC 🧄 → BLACK GOLD 💛

It starts here ↩️
Fresh, premium garlic. Simple and untouched.

Then time takes over. ⏲️
Low heat. Controlled humidity. Weeks of patience.

The transformation happens. 🪄
Through the Maillard reaction, sharp raw garlic slowly becomes dark, soft, sweet and deeply savory.

The result?
✨ BLACK GARLIC
Rich. Umami-packed. Naturally sweet. Completely transformed.

No shortcuts. Just garlic + heat + time and love. 🖤

23/09/2026

Just to be clear, we are not making the sandwich for purchase 🤣. We are making the caviar looking things on top for purchase. What do you think they are? Drop your answer in the comments!

10/09/2026

🍄🧄 BLACK GARLIC MUSHROOM GRAVY

Okay… this one was GOOD. Rich, savory, creamy and loaded with that deep umami flavor that black garlic does so well.

I made a simple mushroom gravy and added a spoonful of Fresh Perspective Black Garlic Paste—and it completely changed the game. Then poured it all over creamy mashed potatoes. 🙌

Here’s how I made it:

🍄 Sauté sliced cremini mushrooms in a little olive oil
🧄 Add a little fresh chopped garlic + salt and cook until fragrant
🧈 Make a roux with equal parts butter + flour
💧 Slowly stir in about 1 cup water
🥄 Add 2–3 tsp Better Than Bouillon Chicken Base and whisk until smooth
🖤 Stir in about 1 Tbsp Fresh Perspective Black Garlic Paste
🔥 Let everything simmer together until the gravy is rich and thick

Then pour it ALL OVER a big pile of creamy mashed potatoes.

The black garlic adds this deep, slightly sweet, savory umami flavor without giving you that sharp raw-garlic bite. It’s such an easy way to take a basic mushroom gravy and make it taste like you worked way harder than you actually did. 😂

Save this one for your next mashed potato night!

Fresh Perspective Black Garlic — a little spoonful goes a long way. 🖤🧄

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02/09/2026

BLACK GARLIC BONE BROTH 🖤🧄🍲

If you’ve never made your own bone broth, you need to try it. It takes time, but very little actual work—and the flavor is SO much better than anything I can buy at the store.

For this batch, I used beef femur bones + chicken feet to make a super rich, silky broth.

I started by toasting:
✨ Whole cloves
✨ Cinnamon
✨ Star anise
✨ Whole black peppercorns

Next:
Boil the beef bones for five minutes to remove the impurities. Drain and rinse. Add back to the soup pot and cover with filtered water.

Then added:
🧅 Yellow onion
🌿 Leek
🐓 Chicken feet
🖤 Black garlic juice

Then I covered everything with water and let it slowly simmer away. The chicken feet and bones give the broth that beautiful body and richness, while the toasted spices make the whole house smell AMAZING.

And then there’s the black garlic juice. It adds this deep, slightly sweet, savory umami flavor that takes an already good broth to another level—without giving it that sharp raw-garlic bite.

Bone broth is also a great way to get nutrients extracted from bones and connective tissue, including collagen/gelatin and amino acids, depending on the bones and cooking method.

I drink it warm straight from a mug, use it as the base for soups and ramen, cook rice or grains in it, or freeze it so I always have some on hand.

If your broth turns into JELL-O in the fridge… you did it right. 🙌

Simple ingredients. Low and slow. Seriously delicious.

And if you’re already making bone broth, try adding black garlic to your next batch. It’s a game changer. 🖤

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02/09/2026

🥂 Well… this was a pretty fun surprise!

We recently found out that Fresh Perspective Black Garlic products are being purchased for use in Ritz-Carlton hotel kitchens. And yes—we may have had a little “Wait… THE Ritz-Carlton?!” moment. 😂

As a family-run black garlic producer here in Washougal, Washington, this is the kind of news that makes us stop and appreciate how far our products are traveling.

We put a tremendous amount of care into producing consistent, high-quality black garlic, so knowing it’s making its way into kitchens at The Ritz-Carlton is something we’re incredibly proud of.

We don’t even know exactly what the chefs are creating with it yet… but we’d sure like an invitation to dinner. 😉

The Ritz-Carlton, Portland

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21/08/2026

🖤 OUR BLACK GARLIC IS ON THE MENU! 🖤

We love seeing Fresh Perspective Black Garlic being used by chefs—and you can taste our black garlic purée in the delicious Black Garlic Aïoli at McMenamins restaurants throughout Oregon and Washington!

Want to see what all the black garlic buzz is about? You’ve got two options:

🍴 Head to McMenamins and try it for yourself.

🏠 Or make it at home! Find their Black Garlic Aïoli recipe on our website, grab the same Fresh Perspective Black Garlic Purée they use, and whip up a batch whenever the craving hits.

Rich. Savory. Slightly sweet. Packed with incredible umami flavor. Absolutely delicious.

Once you start adding black garlic to your aïoli, you may never go back. 😉

🖤 Fresh Perspective Black Garlic
A little black garlic makes everything better.

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14/08/2026

Trying to figure out how to use our black garlic? Do what we do.

Take the paste—or a clove—and whip it into an aïoli. Use it as a sandwich spread, mix it into coleslaw, tuna salad, egg salad… honestly, anywhere you’d use mayo.

We make our own mayo at home with great oils, because if we’re using black garlic, we want everything around it to be just as good.

And what you’re looking at here? A barbecue pork sandwich on toasted focaccia with melted cheese, black garlic coleslaw, and a generous smear of black garlic aïoli.

If you think this looks delicious, try it for yourself. Find our black garlic aïoli recipe on the website—and follow for more ways to use black garlic.