Description
Production method: Produced through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and takes place in a controlled temperature and humidity environment for about 1 month at temperatures between 50°C and 80°C. This production technique significantly enhances the natural properties of garlic, changing its color, flavor, and texture. It also makes it extremely digestible, as black garlic does not release the characteristic strong flavor of fresh garlic due to the reduced allicin content, which has been converted into antioxidant compounds, giving the product a unique, balsamic, and umami taste during the maturation process. Organoleptic properties:- Color: Black- Odor: Pleasant- Flavor: Balsamic, licorice, umami, and smoky Storage: Dry place away from heat sources Weight: 35 g Shelf life: 18 months from the packaging date