Slow Fermented Black Garlic From the Forest Some of our friends have

Some of our friends have started using it in place of fish sauce or instead of Worcester sauce when making bloody marys

flecked with chunks of white fat

as the eggs themselves are smaller and both the yolk and quail tend to have a softer

robust Pompona pods offer a concentrated flavor experience prized by chefs and vanilla purists alike

and come from a more common variety of prickly ash than the rarer

Slow Fermented Black Garlic From the Forest Some of our friends haveSourced 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,