Black Garlic 2 oz.

We found black garlic. This is amazing.

Black garlic is produced when heads of garlic or separated cloves are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). No additives or preservatives are used and there is no burning of the garlic, with the dark color arising from a long-term, low temperature. The cloves turn black and develop a sticky date-like texture