Raises heat while building dark umami.
Add a measured amount to a single serving or complete batch, mix thoroughly, taste, and increase only when more intensity is needed.
Built for steakhouse, barbecue, mushroom, and braised flavor profilesWeck'd Up! Black Garlic Heat Amplifier
$9.00
Black garlic transforms ordinary heat into extraordinary depth. Weck'd Up™ Black Garlic Heat
Amplifier combines real fermented peppers with slow-aged black garlic, roasted garlic and rich
umami notes to increase both heat and flavor. Designed for steaks, burgers, BBQ, pizza, pasta and
savory sauces. Increase the Heat. Keep the Flavor.
Precision Black Garlic Heat Amplifier
Turn Up the Heat.
Deepen the Umami.
Dark Garlic. Clean Fermented Heat.
Weck’d Up™ Black Garlic is a concentrated fermented-pepper and garlic heat tool designed to intensify steak sauce, burgers, barbecue, pizza, pasta, mushrooms, braises, and savory sauces while adding the deep, mellow umami of slow-aged black garlic.
Slow-Aged Black Garlic
Fermented Red Jalapeño & Habanero
No Capsaicin Extracts
Precision Yorker Dispensing
What Makes It Different
Heat with depth, not just impact.
Black garlic brings mellow sweetness, savory complexity, and a dark balsamic-like character. This amplifier combines that depth with fermented red-jalapeño and habanero heat, roasted garlic, molasses, smoked paprika, and restrained seasoning for rich, savory food.
Black garlic, roast, smoke, and molasses.
Slow-aged black garlic leads the profile while roasted garlic, garlic oil, blackstrap molasses, smoked paprika, and black pepper extend the savory finish.
A deeper, darker garlic lane than the standard Garlic AmplifierWhy Cooks Reach for It
Purpose-built for rich, browned, and deeply savory food.
Umami Precision
Increase heat while reinforcing savory depth rather than shifting the dish toward fruit, herbs, or bright acidity.
Layered Garlic
Black garlic, roasted garlic, garlic oil, and granulated garlic create depth from first aroma through the finish.
Dark Supporting Notes
Blackstrap molasses, smoked paprika, white pepper, and black pepper support grilled, roasted, and braised foods.
Broad Savory Utility
Especially useful with steak, burgers, barbecue, mushrooms, pasta, pizza, meatloaf, braises, and roasted vegetables.
Inside the Formula
Fermented red heat with black garlic at the center.
Competition Formula Rev 1A combines a fermented red-pepper base and habanero mash with a substantial black-garlic component, roasted garlic, two vinegars, roasted garlic oil, molasses, seasonings, and light xanthan stabilization.
Fermented Pepper & Garlic Base
Red jalapeño provides the fermented foundation, habanero supplies the chile intensity, and black garlic builds the principal savory identity.
- Fermented red pepper base
- Fermented habanero mash
- Slow-aged black garlic
- Roasted garlic
- Reserved fermentation brine
Supporting Dark-Savory Structure
Acid, garlic oil, molasses, smoke, pepper, and light stabilization create a smooth concentrate for precision dispensing.
- Apple cider vinegar
- Distilled white vinegar
- Roasted garlic oil
- Blackstrap molasses and cane sugar
- Granulated garlic and onion powder
- Smoked paprika, white pepper, and black pepper
- Kosher salt and xanthan gum
FDA ingredient declaration: Fermented red peppers (red jalapeño peppers, water, salt), fermented habanero peppers (habanero peppers, water, salt), black garlic, roasted garlic, apple cider vinegar, distilled white vinegar, roasted garlic oil, blackstrap molasses, cane sugar, granulated garlic, onion powder, kosher salt, smoked paprika, white pepper, black pepper, xanthan gum
Best With
The amplifier for steakhouse, barbecue, and dark savory food.
Reach for Black Garlic whenever the dish depends on seared meat, mushrooms, roasted aromatics, molasses, smoke, browned flavors, or a rich savory sauce that should become deeper as the heat rises.
Steakhouse Food
Steak sauce · burgers · meatloaf · mushrooms · pan sauces
BBQ & Smoke
Brisket · ribs · smoked pork · baked beans · dark BBQ sauce
Pizza & Pasta
Pizza sauce · ragù · tomato sauce · cream sauce · noodles
Braises & Roasts
Short ribs · pot roast · pork · roasted vegetables · gravies
How to Use It
Start low. Mix fully. Let the umami develop.
Begin below the predicted target, especially in reduced sauces, gravies, glazes, or dishes already rich in salt and umami.
Whisk, shake, stir, or blend until the concentrate is evenly dispersed throughout the sauce or finished dish.
Taste after the pepper heat and black-garlic depth have dispersed, then add another measured amount only when needed.
Heat Conversion Guide
A measured starting point for a 16-ounce sauce batch.
Fat, sugar, starch, smoke, tomato, and serving temperature can soften or delay perceived heat. Use the guide as a practical starting point rather than a laboratory guarantee.
Add gradually and record the final amount when batch consistency matters
Product Profile
Hot fermented-pepper intensity with deep black-garlic structure.
Heat Strength
Hot Black Garlic Concentrate
Built from fermented red jalapeño and habanero; no superhot peppers in the approved formula
Texture
Smooth & Lightly Stabilized
Blended smooth with xanthan gum for controlled Yorker dispensing
Flavor Lane
Dark Umami & Roasted Garlic
Black garlic, roasted garlic, molasses, smoke, black pepper, and savory aromatics
Heat Source
Fermented Red Peppers
Red jalapeño and habanero mashes; no capsaicin extract
Built by Chef Shawn for food that deserves deeper fire.
Weck’d Up™ Black Garlic was developed to raise heat while strengthening black-garlic umami, roasted aromatics, molasses, smoke, and browned savory flavors. More intensity. More depth. Same flavor integrity.
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