Black garlic makes up almost 10% and is obtained through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and occurs 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. Moreover, the aging process makes it extremely digestible compared to fresh garlic. Allergens: Cashews. Produced in a facility that also processes: gluten-containing cereals (wheat), milk, lupins, celery, mustard, sesame, soy, and eggs. Type: spiced dried fruit with a mix of dried spices of brown/black color due to the use of black garlic powder. Storage: cool, dry place away from heat sources. Net weight: 70 g.
Black garlic makes up almost 10% and is obtained through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and occurs 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. Moreover, the aging process makes it extremely digestible compared to fresh garlic. Allergens: Cashews. Produced in a facility that also processes: gluten-containing cereals (wheat), milk, lupins, celery, mustard, sesame, soy, and eggs. Type: spiced dried fruit with a mix of dried spices of brown/black color due to the use of black garlic powder. Storage: cool, dry place away from heat sources. Net weight: 70 g.
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