Fermented and then held in a low temperature for up to three weeks, black garlic is worth the wait. The cloves are then pureed into an versatile and easy to use paste. With its subtle garlic flavour and sweet balsamic accent, this paste can be a welcome addition to many dishes. Add it to sauces for meats and chicken, spread it over corn-on-the-cob, or mix it into an aioli for a unique french fry dip. This paste achieves that sought-after umami depth and is sure to become a staple in your kitchen.