Regalis x Mei Lin

Anchoa are cured anchovies, and this particular selection by Bahía de la Concha is salt-cured for five months to yield fillets with a pinkish brown hue, meaty texture, and umami-rich flavor. These plump, briney fish are freshly caught from the Cantabrian Sea in Northern Spain, and filleted and packed by hand once the curing process is complete. Their complexity and depth make them a fantastic selection to incorporate into sauces and pastes, or to melt into pizza or focaccia when fresh from the oven.

Northern Spain

70g/900g

Kookwanmo is a famed Korean maker of traditional black vinegars. Combining a brown rice base with only natural and local ingredients, their vinegars age in traditional earthenware urns for at least three years in order to create their signature deep, inky color. With slow-fermented black garlic, this selection is sweet, nutty, and garlicky.

Contains 600ml black garlic vinegar

Sourced from an organic farm in California, we use the Asian Tempest variety for our slow fermented black garlic. This strain is popularly cultivated in Korea and Southeast Asia due to its exceptionally high sugar content, which lends itself beautifully to the slow, intense caramelization process. After weeks of gentle heating in a carefully controlled environment, this organically grown garlic takes on a deep obsidian color, a soft and chewy texture, and a funky, sweet flavor. Shedding the harshness and astringency of standard fresh garlic, we’re left with syrupy richness and just enough tang to keep its garlicky spirit intact. 

Tasting like tamarinds, dates, and balsamic vinegar, black garlic is pleasant enough to eat on its own, but also works beautifully on crusty bread, blended into sauces and pastes, or as a substitute for chutney, alongside cheese and charcuterie. 

Available in 1/4lb or 1lb increments

California, United States