Black garlic’s distinctive taste is the result of the same Maillard reaction that gives browned food its flavor. We take whole bulbs of organic garlic grown right here, and ferment them for several weeks. The result? A taste that’s sweet and syrupy with hints of balsamic vinegar or tamarind. First used in Asia, black garlic's popularity has spread to the US, where it’s a sought after ingredient in high-end cuisine.
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