The amazing flavor of umami in one incredible ingredient. Black garlic is not a garlic variety, but rather raw garlic in an aged state. Originally, black garlic was aged for one hundred days in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. Now, the garlic is monitored in heat and humidity for three weeks, with a regular sampling for quality and consistency; then the garlic is placed on special racks to cool and dry over the course of a final (fourth) week.

The flavor is a wonderfully complex mix of molasses-like richness, balsamic finish and tangy garlic undertones. It has a tender, almost jelly-like texture with a consistency similar to a soft dried fruit. It is not a substitute for regular garlic, but has its own distinct flavor. Black garlic has nearly twice as many antioxidants as raw garlic. It also contains the natural compound, S-Allycysteine.