It all started with some very dry sandwiches.
People would ask, “Ya gonna eat that dry?”

Well, yeah. Because I’m a condiment hater. Mayo? Gross. Mustard? Yuck. Vinegar laced dressing? Nope Nope Nope.

But garlic? Garlic was different. So I roasted a whole bunch until it was golden and soft, blended it with honey to tame the bite, added a few magical touches, and BAM—no more dry sandwiches.

Next thing I knew, I was blending it in and slathering it on everything. (Okay, not pancakes. I’m not a monster.) I tried it on burgers. Stirred it into marinades. Drizzled it on veggies. It made cooking easier, and food taste amazing. A total win.

Turns out, garlic is the flavor hero we’ve all been missing—rich, tasty, and super versatile.

This isn’t some mayo with a hint of garlic powder. It’s not garlic flavored hot sauce. This is a whole new kind of condiment.

Garlic. First. Ingredient. Will it divide the group chat? Probably. But so does pineapple on pizza and you still have friends.