Connecticut grown, Connecticut made. Black garlic is a traditional savory Asian ingredient that is rapidly gaining popularity in the west. It's a superfood antioxidant with a myriad of health benefits and an addictive flavor and texture. Black garlic is often referred to as fermented garlic, but this is incorrect. The garlic is made through a long and slow Maillard browning process that occurs at around 160 °F over many days, making it a chemical process, not a biological one. Since chemistry is one of our specialties, our black garlic is hard to beat for flavor and quality. During the Maillard process, the garlic sweetens, and the traditional garlic taste and odor is completely eliminated. Try sliced or mashed black garlic on buttered bread, in pastas and soups, on pizza or in rice or eggs. The addictive flavor and texture (somewhat like dried fruit) may soon have you popping whole cloves into your mouth (black garlic doesn't cause bad breath). We like to call black garlic "adult candy." Our black garlic is available semi-firm or firm, which relates to the extent of clove dehydration after the long Maillard process. Drier cloves are firmer in texture and have less water content, meaning they are delightfully chewier, and will store longer, whereas softer cloves are more easily mashed and spread. Black garlic, due to a low water content, does not need refrigeration. Think of it like molasses, which is stored at room temperature. Black Garlic will store for many weeks on the countertop provided it is kept relatively dry. This is how we keep ours.