Slow Fermented Black Garlic wild-edibles A little Pompona goes a

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

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we find that these Spanish truffles give more pungency and earthiness to the oil

refined ingredient

with just the right amount of fat to yield an excellent base for whatever’s next in the pan

Slow Fermented Black Garlic wild-edibles A little Pompona goes aSourced 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,