Slow Fermented Black Garlic wild-edibles with just the right amount

with just the right amount of fat to yield an excellent base for whatever’s next in the pan

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Pompona Vanilla is found only from southern Mexico through northern South America

in this format

Slow Fermented Black Garlic wild-edibles with just the right amountSourced from an organic farm in California, we use the Asian Tempest variety for our slow fermented black garlic. This strain is popularly cultivated in Korea and Southeast Asia due to its exceptionally high sugar content, which lends itself beautifully to the slow, intense caramelization process. After weeks of gentle heating in a carefully controlled environment, this organically grown garlic takes on a deep obsidian color, a soft and chewy texture,