Australian organic garlic is picked then meticulously aged to create these inky black cloves. This fermentation process starts a chemical reaction, which breaks down the enzymes that give garlic its universally known pungent heat, and develops into a more mellow, caramelised flavour. Packed with umami, black garlic has a soft, sticky texture with notes of molasses and balsamic vinegar and will elevate any savoury dish. Mash into butter, spread under the skin of a whole chicken before roasting, slice thinly use as a topping for congee and crostini or add to a pan of fried mushrooms.
As this is a fermented product, we recommend storing in the refrigerator.