Those garlic heads are matured 30 to 40 days in a closed room heated to 50-60°C with a humidity level between 80% and 90%. This process, called slow caramelization, changes the color of cloves. It also eliminates the strong taste of garlic and gives it a soft texture, similar to candied fruits.

Minced, it will go well with meat, poultry and fish. It will also give aroma to omelettes, rice and fried noodles.