Black garlic is the result of a very slow caramelization of a single clove of white garlic (by the Maillard reaction), it matures for about thirty days at low temperature (around 80°C) in a humid atmosphere.
It's melting and sweet, with notes of prune, liquorice, caramel, balsamic vinegar, with a light smoky flavor or coffee taste- chocolate.
Rich in antioxidants, it tastes like umami, that famous fifth flavor found in soy sauce.
We recommend it for cooking, with udons, in a meat marinade or in an oven-baked camembert.
Composition: black garlic made from purple garlic pulp (80%), water, acidifier: citric acid, coloring: E-153, aroma.
Net weight: 120g