Bonaparte Farm Black Garlic

Black Garlic grown and aged naturally in Shropshire.  Black Garlic gains it dark brown colour by applying gentle heat over several weeks.  The sugars break down and caramelises.  When a clove is pressed a caramelised paste emerges.  This is not a substitute for white garlic.  Originating in Korea as a health product, it has spread across the world and is now a sought after culinary ingredient. It has a balsamic, tamarind taste that is subtle and not overwhelming.  Try spreading on crusty bread with a strong Isle of Mull cheddar, using it as a base for a vinaigrette dressing or stir the paste into mayonnaise for a dip.