It is a type of caramelized garlic, fruit of the reaction of maillard (non-fermentation) of common garlic, through a slow process. Used as a condiment in Asian cuisine, it has been disseminated throughout North America and Europe. In the United States it has been used as a common ingredient in what is known as haute cuisine.
It is processed by subjecting the garlic bulbs to heat for weeks, in wet conditions, through a process that results in a garlic with black teeth. Its flavor is slightly sweet, slightly acidic and with light touches of balsamic vinegar.
Packed peeled and in bulbs.
Origin: Italy and Spain.