Black Garlic Ketchup by Hawkshead Relish

Black Garlic Ketchup by Hawkshead Relish (310g) is a gourmet, award-winning condiment from the Hawkshead Relish Company, an artisan producer based in the scenic Lake District (Cumbria, England). It’s often described as the original black garlic ketchup — a sophisticated twist on classic tomato ketchup that delivers deep, complex umami flavor without being overtly garlicky.

What is Black Garlic?

Black garlic starts as ordinary white garlic bulbs that undergo a slow, low-temperature “fermentation” or aging process (typically around 40 days at controlled heat and humidity). This transforms the cloves into soft, jet-black, gooey bulbs with a completely different profile: sweet, balsamic-like, caramelized, and richly umami, with notes reminiscent of molasses, tamarind, or aged balsamic vinegar — minus any sharp, pungent raw garlic bite.

Hawkshead Relish uses high-quality Spanish black garlic, crushes it, and blends it into their unique ketchup.

Flavor Profile

•  Taste: Sweet upfront with rich, savory depth and subtle balsamic/caramel undertones. It has a pleasant acidity from vinegar but feels smoother and more luxurious than standard ketchup. The black garlic adds a complex, almost “meaty” umami that enhances food without dominating.

•  Aroma: Tangy from the balsamic vinegar with warm, sweet fermented garlic hints.

•  Texture: Smooth and squeezable, similar to traditional ketchup but with a slightly thicker, more velvety mouthfeel.

•  Heat/Spice: Mild — gentle black pepper and spices provide background warmth rather than kick.

Reviewers often note it’s addictive on savory dishes, with hints of balsamic and caramel shining through. It’s not “garlicky” in the traditional sense; instead, it elevates flavors subtly and elegantly. 

Key Ingredients (typical formulation)

•  Black Garlic (around 16%)

•  Tomato Puree

•  Balsamic Vinegar

•  Onions

•  Sugars (brown sugar, sugar)

•  Olive Oil

•  Acetic Acid (vinegar)

•  Anglesey Sea Salt

•  Spices (including black pepper)

•  Caramel (for color)

It is vegan, vegetarian, gluten-free, with no artificial colors or flavors, and free from nuts and preservatives.

Best Uses

•  Classic pairings: Burgers, grilled chicken, fish & chips (especially beer-battered cod), sausages, or dipping chips/fries.

•  Meats & Fish: Steak, pork, lamb, or roasted fish — it complements without overpowering.

•  Cooking: Add to sauces, soups, casseroles, marinades, or even risottos and stews for extra depth.

•  Creative ideas: Try in hummus, glazes, or as a base for dressings.

It works particularly well where you want a sweet-savory lift rather than sharp tomato tang.

Why It Stands Out

Hawkshead Relish won innovation awards for this product. It was inspired by founder Maria Whitehead’s discovery of black garlic in Japan. The result is a versatile British pantry staple that feels premium and modern while staying true to traditional relish-making values. There’s also a Smoky Black Garlic Ketchup variant using smoked salt and water for an extra layer of barbecue-style depth.

In short, this is elevated ketchup for food lovers — richer, sweeter, and more sophisticated than supermarket versions, with a unique fermented-garlic magic that turns ordinary meals into something special.