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Whole black garlic bulbs, grown round the corner from us in Dorset. Black garlic is created when the amino acids and sugars react at a certain temperature and humidity, then it turns almost black, with a jelly‑like consistency. The taste is like fine balsamic vinegar with a slight smokiness and some citrus overtones. The process takes 50 days: 40 days in the fermentation room and 10 days very slowly drying out.
Black garlic matured in sake vinegar for a rich, distinctive flavour. Use to dress, season and marin..
A premium quality soy sauce made from whole organic soya beans, aged in traditional cedar casks for ..