Black Garlic

Black garlic is regular garlic aged for weeks at low heat and high humidity until the cloves turn black, soft and sweet, with a mellow balsamic edge and none of the raw bite. We stock it a few ways: Yoshi's peeled cloves to blend into sauces and dressings, Silver & Green's black garlic olive oil for drizzling, and Hawkshead Relish's black garlic pickle for the cheese board. It also works quietly in the background of Ottolenghi's miso pesto and Algae Cooking Club's shiitake oil.

New to it? Read our guide to using black garlic.