Black Garlic Puree

Black garlic puree 325g


Black garlic is caused by fermentation of the garlic bulb. Because the sugars and amino acids in the bulb react, the deep black color and unique soft taste, reminiscent of licorice, are created. The bulb smells slightly of soy, but is absolutely not salty. Black garlic belongs to the fifth taste: umami. This makes the puree very suitable as a salt substitute or as a seasoning in a dish.




Black garlic 70%, water, sunflower oil, food acid (lactic acid)

Black garlic.

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