Prepare to experience black garlic in peeled cloves from Kekoji Lab. Thanks to the exclusive aging process at 60° for 2 months, this garlic becomes a powerful natural antioxidant with toasted notes, truffle, and licorice. Its umami flavor, easy digestibility, and absence of bad breath after eating it as is, make it a fantastic substitute for traditional garlic, adding intense and deep flavors to your dishes. Its creamy consistency also makes it perfect for grating on bruschetta and can be used chopped or blended in place of regular garlic in sauces. I indeed recommend using it as an ingredient in a sauce like mayonnaise, green sauce, or tzatziki to add an extra touch, or to quickly dress a pasta dish, emulsified with salted cooking water, oil, and chili pepper. Another idea, if you love garlic and eat it without issues, is to serve it as an appetizer with platters of cheese and cured meats. Available in a glass jar of 100g.
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Prepare to experience black garlic in peeled cloves from Kekoji Lab. Thanks to the exclusive aging process at 60° for 2 months, this garlic becomes a powerful natural antioxidant with toasted notes, truffle, and licorice. Its umami flavor, easy digestibility, and absence of bad breath after eating it as is, make it a fantastic substitute for traditional garlic, adding intense and deep flavors to your dishes. Its creamy consistency also makes it perfect for grating on bruschetta and can be used chopped or blended in place of regular garlic in sauces. I indeed recommend using it as an ingredient in a sauce like mayonnaise, green sauce, or tzatziki to add an extra touch, or to quickly dress a pasta dish, emulsified with salted cooking water, oil, and chili pepper. Another idea, if you love garlic and eat it without issues, is to serve it as an appetizer with platters of cheese and cured meats. Available in a glass jar of 100g.
| Energy (kcal) | 218 |
| Carbohydrates (g) | 8.4 |
| of which Sugars (g) | 8.4 |
| Fat (g) | 0.6 |
| Protein (g) | 0.9 |
| Fiber (g) | 3.1 |
