Black Garlic

Black garlic is garlic put through a fermentation process (no, it doesn’t grow this way!).  The garlic is kept at just the right temperature and humidity until the beneficial bacteria convert the amino acids and sugars, aka Maillard reaction. This can take anywhere from 2-6 weeks depending on the process and also results in the garlic being much higher in antioxidants than regular garlic. The result is a delicious carmelized flavor with a balsamic notes.



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