Garlic is not just garlic; this is what we discovered over the past two years of listening to leading chefs across the country. Much like heirloom tomatoes or fine wines garlic has properties that can affect the flavor of a dish in many dramatic ways. Like apples, garlic has many different varieties and growing regions, but unlike apples there is not a familiarity with these vast differences and reactions that garlic has with food. Through sensory analysis and lab tests we have discovered many of the secrets that create garlic distinct flavors and how they interact in a restaurant atmosphere.