Garlic bulbs
- Provenance
- Producer details will appear here when verified.
- History
- Black garlic is a Korean and Japanese tradition — bulbs held warm for weeks until sugars and amino acids turn them to molasses and myrrh.
Sealed, numbered and signed by the hand that made it.
THE FARM
Black Garlic Confit
Whole heads aged sixty days at blood heat, then set in oil. Sweet, not pungent.
$19
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Pantry / shelf-stable
Intended as an ambient-storage item. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Aged Amontillado
- Batch size
- Made in small released batches
- Keeping
- Intended for ambient pantry storage. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Molasses, balsamic, dried fig. No raw garlic bite at all.
Where this dish comes from
Black garlic is often described as an ancient food; the more accurate history is more recent. Long, low, humid ageing of garlic was industrialised in East Asia in the early 2000s, though slow-ageing of alliums by gentle heat has older parallels in several culinary traditions.
Chemically, nothing ferments: it is the Maillard reaction and enzymatic browning running for an extended period at body temperature, which is why the result tastes of balsamic, tamarind and molasses rather than garlic.
Black garlic moved from a specialty ingredient into a broader pantry staple over the past two decades, prized for its sweetness and depth.
How we make it
A long ageing period, without shortcuts, is what develops the deeper tamarind-like notes; shorter ageing gives a sweeter but thinner result.
Setting the aged cloves in oil afterwards keeps them from drying into leather and yields a flavourful oil as a byproduct.
Long low-heat ageing, then oil confit
60 days ageing · 3 hours confit
- 01Whole heads held at 60°C and high humidity for sixty days without any smoke or additive.
- 02Cloves peeled by hand once the flesh turns to a soft, black paste.
- 03Confited three hours in olive oil at 70°C with thyme.
- 04Jarred whole under their oil.
Crushed into butter for steak, whisked into vinaigrette, or eaten plain on bread.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Extra virgin olive oil & thyme
- Provenance
- Producer details will appear here when verified.
- History
- Confit — cooking and then keeping something under fat — is the Gascon answer to a world without cold.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
