Black Garlic Ready-to-Eat Cloves

If you have not tried black garlic before, this is the place to start. Over the course of a month, white garlic is slowly heat-aged until it transforms entirely, turning deep black, beautifully soft and developing a flavour that is sweet, syrupy and complex, with only the gentlest garlic undertone remaining. These ready-to-eat peeled cloves cut straight to the good part. Stir them through pasta, blend them into dressings, layer them onto flatbreads or eat them straight from the packet as a snack brimming with antioxidants. No preparation, no garlic breath, no reason not to.

Black Garlic Ready-to-Eat Cloves