• Black Garlic.

Product description ------------------- A soft, jelly-texture garlic, that got black after several months of fermentation that brings some umami flavor in your plates. Enhances the flavor when combined with: grilled dishes, all types of meat, fish, chicken, pasta Chop into fine pieces and add to your dish before serving. For a perfect sandwich spread, just combine mayo and black garlic in a food processor. Rub your steaks with the black garlic before you grill them. Use it with fish like with a wild striped bass or halibut. Cook it over low heat for a long time with oil until it's very soft-and then use it as a sauce or purée. A new ste of modern cuisine, Black Garlic, is sometimes called "the missing ingredient". This delicious "caramelized" garlic has undergone a Maillard reaction so that the garlic flavor softens and is rounded out with subtle aniseed notes, while essential ents are retained. The fermented allium delivers the molasses sweetness and soft fudgy texture of roasted garlic, with a gently pungent funk and almost a charred flavor. Our quality Black Garlic is made through a preservation process that is completely natural and does not use preservatives, artificial coloring, microbial action or additives. Black garlic is prized for being rich in antioxidants, giving potent benefits. tion Value Per 100 g Calories 164 Kcal / 698 KJ 0.2 g Protein 8.6 g Carbohydrates 32.0 g Salt 0.25g 3 months fermented garlic. Season Availability- All year round Product Specification: - Colour dark brown and black - Size: medium to large - Texture tender and soft like jelly. - Organoleptic Characteristics: Sweet, smoky taste, not sharp like raw garlic. - No unpleasant mouth oddors after consumption, easily digestable. Ingredients ----------- Black Garlic from Greek Garlic