Black Garlic

Made from organic, biodynamically grown garlic, then slow roasted to deeply carmelize the sugars in the garlic. It has none of the strong pungent flavors of raw garlic. Its flavors are subtly sweet and mild with a bit of sweetness that is unexpected. It is turned black by low heat for roughly 14 hours, it is not burnt, just deeply caramelized. In Spain it is eaten on toast for breakfast, mixed with mayo for a delicious condiment. At Capella we us it to make our crackers.

ORIGIN: Spain