Black Garlic from Voghiera (Italy), Fresh, Fermented, 100-500g

Description

Black garlic is nothing more than the common white garlic, however left to ferment for 30 days in an environment with constant and controlled temperature and humidity. After this period of time, the garlic is left to oxidize for another 45 days.

This fermentation + oxidation process produces garlic that is completely different from the original, in terms of colour, flavour, smell and nutritional values.

The color is black , it is almost odorless and is soft to the touch. The biggest advantage of black garlic is the taste, slightly sweet with an aftertaste reminiscent of licorice.

Finally, it is kiss-proof, meaning it doesn't make your breath stink. As far as its properties are concerned, black garlic is low in allicin, which on the one hand improves its digestibility, and on the other reduces its antibacterial effect. But the most interesting part of this product is its very high concentration of antioxidants.

Usage tips

To fully enjoy its healthy properties, black garlic should be eaten raw . Don't worry, the hint of garlic is very slight, while the sugary note due to the long fermentation is clearly distinguishable.

Usage is very simple.

Just peel the clove (the skin comes off very easily) and chop it up or even just crush it with the knife blade used flat: in fact, with fermentation it will have lost all fibrousness becoming very soft, almost creamy.

If you want to cook it in a pan, be careful to keep the flame low: in this way, it will melt in the bottom, just like anchovies, without taking on the bitter aftertaste of burnt garlic.

Warnings

Black garlic is kept exactly like common garlic, in a cool, dry place away from direct sunlight. It should not be placed in the refrigerator.