Fermented and kept at a low temperature for up to three weeks, these peeled black garlic cloves have a fairly soft texture. Black garlic is indispensable in professional kitchens because of its subtle, sweet garlic flavor, and the depth of its umami flavor. Perfect mixed with an aioli or a vinaigrette, it is also a pleasant condiment with a steak. Mashed it is used as a sandwich spread. No doubt: black garlic will add a unique dynamic to all your dishes!