Another Turkeywoods Farm original! Black garlic is often referred to as "fermented" garlic, but this is incorrect. Black garlic is made through a low-heat aging process which can take up to several weeks depending on the temperature. The transformation of raw, biting garlic cloves into an umami-sweet antioxidant superfood involves a chemical transformation known as the Maillard reaction. When preparing black garlic, a sweet spot on the timeline produces a savory, satisfyingly chewy delicacy. If aged too long the product becomes bitter and unpalatable. If stopped to soon, the product retains a sharp, raw-garlic flavor. Proper black garlic should be subtly sweet and satisfyingly chewy, somewhat like soft licorice, and with none of the garlicy flavors that cause bad breath. We have perfected this process, and our black garlic comes out perfect every time. To make the syrup, the black garlic cloves are steeped with hot water and filtered to make a black tea. This is then mixed with sugar to a content of ~67%, which is about the same as a maple syrup. Black garlic syrup makes an excellent breakfast and dessert syrup, and pairs unforgettably well with vanilla ice cream. It is additionally great for cooking. Try it as a ribs glaze or drizzle it over broiled vegetables. When mixed with vinegar and olive oil, it also makes a unique and flavorful salad dressing. How is the taste? This is difficult to describe, but is somewhat umami-like, with hints of molasses and reminiscent of shitake mushroom. Thank you for considering our new product.