Black Garlic Cream - UMAMI

Production method: UMAMI Italian black garlic is produced through a thermal maturation process, without the addition of preservatives or chemical additives. The process is completely natural and takes place in a temperature and humidity controlled environment for about 1 month at temperatures between 50°C and 80°C. This production technique significantly increases the natural properties of the garlic, changing its color, flavor and texture. Furthermore, the aging process makes it extremely digestible compared to fresh garlic.

Product type: Creamy food cream based on Italian black garlic Origin: Italy

Features and use: Ready-to-use black garlic cream. Ideal for seasoning pasta and risotto. Ready to spread on bread and croutons. Excellent with meat or fish. Thanks to its balsamic taste with hints of licorice, it can also be used in pastry making.

The cream does not require cooking, therefore it is recommended to use it at the end of cooking.

Organoleptic properties:
- Color: Black
- Odor: Pleasant
- Flavor: Balsamic, licorice, umami and smoked
- Texture: Creamy

Storage: Dry place away from heat sources. Transport does not require controlled temperature. After opening, store in the refrigerator and consume within 5 days

Net weight: 90 g

Shelf life: 2 years (from date of production)