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.