Made by fermenting fresh garlic bulbs and aging them for one week; result is a savory/sweet, jelly-like texture with molasses like richness and tangy undertones of garlic; often said to have an aged balsamic flavor; great for sauces, spreading on meats before roasting, toasted bread or pizza crust, added in dips, stir-fries, soups or pasta sauces; contains no additives, said to have twice as many antioxidants as raw garlic.