Slow Fermented Black Garlic wild-edibles As with all wild mushrooms

As with all wild mushrooms

A little Pompona goes a long way — showcases beautifully in elegant desserts

This may be part of their charm

Beyond this

Mohammad Salehi

Slow Fermented Black Garlic wild-edibles As with all wild mushroomsSourced from an organic farm in California, we use the Asian Tempest variety for our slow fermented black garlic. This strain is popularly cultivated in Korea and Southeast Asia due to its exceptionally high sugar content, which lends itself beautifully to the slow, intense caramelization process. After weeks of gentle heating in a carefully controlled environment, this organically grown garlic takes on a deep obsidian color, a soft and chewy texture,