Why is it black? Fermenting whole bulbs of garlic at high temperature results in glossy, black cloves. "The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind." says Wikipedia. We say "It's the Dark Knight to standard garlic's mild-mannered Bruce Wayne."
Non-GMO canola oil, pasteurized egg yolks, vinegar, black garlic, fermented black beans, salt, an all-natural stabilizer blend (xanthan and guar gums).
4 OZ. JAR