USDA Organic Black Garlic

Black Garlic starts off as regular white garlic. The garlic is placed in a closed container and is then exposed to fluctuating humidity and heat. It can remain in this process anywhere from 12 to over 100 days. Black Garlic is commonly referred to as being fermented, in fact, it’s a process called the maillard reaction. The maillard reaction is essentially the processes of browning your foods, like a sear on your steak. The process of making black garlic slows this process down over a number of days. This completely changes the flavor, texture, smell, and even increases the health benefits of the garlic. Texture: Soft and spreadable Flavors: balsamic and sweet molasses What to use it in: sauces, rubs, spreads, dressings, infusions, marinades, pizza and salad toppings and desserts This black garlic is made in the USA with USA grown USDA Organic garlic. Shelf stable for up to 12 months.