Black Garlic

None More Black. Fresh California garlic put through the dehydration ringer for several weeks until transformed into the glorious substance that is known as Black Garlic. Not cured or fermented but oh so good. Intense caramelized flavors that shine in a variety of settings: on top of ramen, in a dip, sauce or salad dressing, a rub or marinade, or ice cream if you dare.