After our Wisconsin farmers harvest raw garlic, it’s treated with heat and humidity for over a month to ferment it and turn it into black garlic. The black color comes from the reaction between the sugar and amino acids naturally present in the garlic. During this fermentation the non-volatile ingredients of the raw garlic are preserved, giving it an amazing flavor that makes it a choice ingredient for chefs and home cooks alike. Because it’s a somewhat new ingredient, recipes using it range from risottos to tapenades to salad dressings and everything in between. The rich complexity of flavor lends itself well to Indian, Asian, and Mediterranean cuisines, with people finding different uses for it as time goes on. Our black garlic is sold in pouches containing two full bulbs of garlic. Although it’s shelf-stable and doesn’t technically require refrigeration, due to its high moisture content this may mold if kept in a sealed container exposed to sun or heat. Avoid this by refrigerating and it should keep for about a year when stored this way.