Blackball on the West Coast has a well-deserved reputation for its exceptional artisanal food businesses. Now with Blackball Black Garlic, this reputation is only being reinforced. Sam Weston, co-owner of Blackball Black Garlic, explains that the production process involves a five-week fermentation period that dramatically alters both the taste and chemical composition of raw garlic. “We don’t add anything to it. It’s a natural process that happens over the five weeks, and when it comes out the other side, it tastes completely different.” The taste of Blackball Black Garlic is difficult to describe, but the pair say it’s a real umami tsunami. Umami is one of the five basic tastes, along with sweet, sour, bitter, and salty, and means โessence