Aged black garlic 150g

For 60 days, whole heads of garlic rest in gentle heat and humidity — no cutting, no additives, no shortcuts. What emerges is unrecognizable: jet-black cloves with the texture of soft dates and a flavor closer to aged balsamic, dried figs, and dark molasses than anything you'd call garlic. This is the ingredient chefs quietly reach for when a dish needs depth it can't name.

Ideal for compound butters, ramen broths, pasta finishing sauces, aioli, vinaigrettes, and umami-forward dressings. A little goes a long way — one clove transforms a dish.

Product Details:

• Net Weight: 150g (5.3 oz)
• Shelf Life: 12 months unopened
• Storage: Store in a cool, dry place. Refrigerate after opening.

Origin: Sourced from Shandong Province, the world's most respected region for aged black garlic production.

Ingredient: 100% aged black garlic. No additives, preservatives, or fillers.

Certifications: OU Kosher, Gluten Free

Product images are for illustrative purposes. Actual product appearance may vary slightly.

Recipe: Black Garlic Aioli

Pairs perfectly with the burger above. Yield: about ¾ cup. Time: 5 minutes.

Ingredients:

• 4–5 cloves of aged black garlic (from this jar)
• ½ cup good-quality mayonnaise (Duke's, Kewpie, or Best Foods)
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard
• Pinch of flaky sea salt
• Cracked black pepper to taste
• Optional: 1 tsp warm water to loosen texture

Method:

1. Mash black garlic cloves into a smooth paste with the flat side of a knife.
2. Whisk the mashed garlic into the mayonnaise until fully incorporated — the aioli will turn a rich mocha-brown color.
3. Stir in lemon juice, Dijon, salt, and pepper. Taste and adjust.
4. If you want a looser, drizzle-able consistency, whisk in warm water a teaspoon at a time.
5. Rest 10 minutes in the fridge before serving — the flavor deepens.

Serve with: cheeseburgers, roasted vegetables, grilled steak, French fries, seared salmon, or as a dip for warm crusty bread.

Keeps up to 5 days refrigerated in an airtight container.