Black garlic is a type of fermented garlic. The taste is sweet, smoky and syrupy with hints of balsamic vinegar or tamarind. This adds a deep, rich, long cooked, truffle, umami flavor to everything.
Garlic is fermented 3-4 weeks, pulled from the paper and blended into a paste for easier use.
Finishing Butter Blends
Basil, Sun Dried Tomato and Black Garlic - Garlic butter with a little kick! Black Garlic with Lemon and Parsley. Great on steak, chicken, fish, bread, potatoes and cauliflower! House grown Genovese Basil, Heirloom Tomatoes and Black Garlic
Lemon, Parsley and Black Garlic - Garlic Butter with an added ZING! Great with steak, chicken, pasta and cauliflower. Try it on grilled cheese sandwiches for that special touch! House grown Parsley, Lemon from the grocery store. What can I say about that?
Thyme, Sage and Black Garlic - Lemon Thyme and Sage from the garden combined with Black Garlic and Butter. Great on poultry.
Sage, Rosemary and Black Garlic -