Black Garlic Bulb
Black garlic is fermented over the course of two to three weeks at a very low temperature where it caramelises in its own skin and becomes sweet and sticky with a balsamic flavour.
Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste onto chicken or fish before roasting. Incorporate it into dressings. Or mix with butter or mayo for the best burger topping.