Production method: Product made through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and takes place in an environment with controlled temperature and humidity 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 content of allicin, which has been converted into antioxidant compounds, giving the product a unique, balsamic, and umami taste during the maturation process. Organoleptic properties: - Color: Black - Smell: Pleasant - Taste: Balsamic, licorice, umami, and smoky Storage: Dry place away from heat sources Shelf life: 18 months from the packaging date
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Production method: Product made through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and takes place in an environment with controlled temperature and humidity 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 content of allicin, which has been converted into antioxidant compounds, giving the product a unique, balsamic, and umami taste during the maturation process. Organoleptic properties: - Color: Black - Smell: Pleasant - Taste: Balsamic, licorice, umami, and smoky Storage: Dry place away from heat sources Shelf life: 18 months from the packaging date
