Fermented black garlic in peeled cloves 100g

Get ready to experience Kekoji Lab's fermented black garlic in peeled cloves. Thanks to the exclusive aging process at 60° for 2 months, this garlic becomes a powerful natural antioxidant with roasted, truffle, and licorice notes. Its umami taste, easy digestibility, and lack 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 texture also makes it perfect for grating on bruschetta and can be used chopped or blended as a substitute for regular garlic in sauces. I recommend using it as an ingredient in sauces like mayonnaise, salsa verde, 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 problems, is to serve it as an appetizer alongside cheese and cold cuts platters. Available in a 100g glass jar. INGREDIENTS: garlic. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100g of product Energy 912 Kj – Energy 218 Kcal – fats 0.6 g – of which saturates 0 g – carbohydrates 8.4 g – of which sugars 8.4 g – fiber 3.1 g – proteins 0.9 g – salt 0. SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy