Black garlic 2 heads

Black garlic is a superfood with excellent digestibility. It is fermented at controlled temperature and humidity. Black garlic is rich in antioxidants. Black garlic has no odor and has a much sweeter taste compared to traditional garlic. Black garlic is useful for reducing cholesterol thanks to the presence of a particular sulfur compound called s-allylcycteine (SAC). The black version of garlic is also effective in treating psoriasis. Pairings: The black variant of garlic can be used both raw and cooked: cooked gently in the classic traditional spaghetti with garlic, oil, and chili or in soups, or raw to flavor meat, fish, and vegetables. Given its rather soft consistency, it can also be spread on bread. Storage: Keep in a cool and dark environment. Other: the energy values are listed on the label.