fermented garlic..

... and how very black it is.
Apparently due to melanoidin which results from the fermenting results of the contained sugars and amino acids.
Well enough of the chemistry lesson.

Found these little pots tucked in amongst the bulbs and cloves at the local supermarket and will be interested to see how they move..they are not exactly bargain basement prices.

However, having had a look at the web site, the goss is that the flavour is sweet and savoury, molasses and garlic and jelly like.
Recommended as an addition to stews and risottos, as a condiment on a ploughman's platter, in a bruschetta and the ultimate perhaps, a black aioli.

Perhaps the next hot item on swanky menus amongst the foams and jus?