Dr. MercolaSolspring Organic Fermented Black Garlic - Peeled, 1 Jar (5 oz.), Made in USA, USDA Organic, Gluten Free, Soy Free, Vegan

I thought I ordered the paste. But the peeled cloves are soft and sweet. Really a nice addition to any dish or sliced into a salad. Surprisingly not "garlicy". Mild and lovely flavor. A bit higher priced than lots available.

This is delicious! It made a great addition to my charcuterie boards. It is STRONG!

It's a nice jar of black garlic. If you've never had black garlic before, it's fermented garlic that takes away the bite of fresh garlic but leaves it with a mellow, smooth, and sweet roasted taste that is quite delicious. I used it to make baked potatoes. I cut a hole in the potato and dropped a few cloves inside before putting the removed piece of potato back in to keep the garlic inside, which was delicious—a nice change from a regular baked potato. I also mixed it into mayo to make a black garlic aioli for chicken sandwiches, which was excellent.It's great that it comes peeled, seeing as some other brands leave the skin on the cloves, making it a pain to peel, usually forcing you to messily squeeze the garlic out, usually leaving some in the skin.The price seems a little high, but it's quality garlic, and I believe it's worth it.

Definitely very flavorful, if you like fermented garlic then this is for you.

I'd been seeing chefs use fermented black garlic on some of the shows I like to watch, and I was eager to test it out. I knew from watching them cook with it that I should expect sweetness (unusual for garlic), and that really is true. There is a unique sweet umami flavor that balances the usual pungent garlic taste, and this black garlic is not nearly as "spicy" as the typical raw white garlic.These peeled black cloves are a bit sticky, and I did a little internet research before adding some of the cloves to a food processor along with some olive oil, and blending into a spreadable paste. There are many different uses for garlic, of course, but I spread mine on fresh bread along with some salt for an incredible warm garlic bread.This jar of fermented black garlic is pretty expensive (at least for a lay person like myself), and I'm not sure how much of the price has to do with processing, and how much it has to do with the current trendiness of black garlic. Regardless, I won't typically be able to afford to throw this on my shopping list, but if you're thinking of trying black garlic, I do recommend it. It's been fun to work with and the flavor is unique and new.

I love garlic. A LOT. So I figured fermented black garlic must be tasty, sure, why not. Well it is...in a far different way than regular garlic. It's soft and sweet and just so weird. I love it. I made a homemade hot sauce with a huge pile of habaneros I grew and decided to put about 10 cloves of this black garlic in it, along with all the other stuff. It was fantastic. It gave the hot sauce an immediate sweetness before the heat hits you and I like that kind of flavor play in my hot sauces. Next on the list will be homemade black garlic ranch dressing.

This black garlic is quite tasty. The fermentation takes the bite away, and it has a caramelized flavor. I like it in simple dishes where I can really taste it, I wouldn't recommend cooking it with lots of different spices and flavors.At about $20 for a 5 ounce bottle this isn't something I would order regularly, but is nice for an occasional treat or a gift.

I love that these garlic cloves are pre-peeled and ready for consumption. I usually eat this with toast or crackers and it imparts so much great flavor. It's not as spicy as fresh garlic and not as savory as roasted garlic. It's fermented, so it does have a bit of a balsamic flavor to it, which is interesting and delicious.