This product is originally from the United Kingdom, and each packet is 50g. Black garlic is essentially just regular garlic but with so much more depth and umami because it has been aged in 80-90% humidity, at temperatures between 60-90 degrees, for anywhere between 15-90 days. What results, as a product of the Maillard reaction (a reaction between reducing sugars and amino acids), is a sweet, syrupy, jellylike, black garlic with hints of balsamic and tamarind- a whole lot softer than fresh garlic