Black Garlic is an ancient delicacy developed in Eastern Asia. The fresh bulbs of raw garlic are kept under a specific controlled heat and humidity and are kept in special stainless steel chambers for three months as the garlic goes through a fermentation process without the use of any additives or preservatives. This process brings out the soft, rich, caramelized characteristics of black garlic, leaving out the pungency and strong taste of fresh garlic. These delicious bulbs can be used as a complement with most local and international dishes, or used as a culinary ingredient. The options are endless.
Uses: dressings, sauces, dips, spread, and much more.
Product of PRC (China)