Use anywhere you would use regular garlic. 

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.

Suggested uses: Quick sautés, soups, salad dressing, potatoes, roasted veggies and potatoes or cauliflower. 

Special touch to meals and drinks!

Add a little splash of color to food and coctails. Encase in ice or add as a garnish.

Garlic Butter with an added ZING! Great with steak, chicken, pasta and cauliflower. Try it on grilled cheese sandwiches for that special touch! What can I say about that?

Garlic butter with a little kick! Black Garlic with sundried tomatoes and basil. Great on steak, chicken, fish, bread, potatoes and cauliflower!

Thyme and Sage from the garden combined with Black Garlic and Butter. Great on poultry.