The complex floral, sweet-sour taste of fermented honey is instantly addictive. (Some have compared it to the finest balsamic vinegar.) Made in small batches from organic, raw ingredients, Anya Corson's trio of fermented honey sauces add vivid pops of flavor and kick to a wide variety of foods. Fermented Garlic is a versatile sauce that can be used as a marinade or drizzled over breads and cheeses. Fermented Jalapeno adds just the right amount of heat to your favorite chili recipe, or spoon it onto warm cornbread for a sweet and spicy treat. Fermented Onion is a great way to get sweet onion flavor without having to slice them yourself, and tastes wonderful with main dish proteins. Honey from Mexico. Hand-assembled and fermented in St. Louis, Missouri.