Black Garlic Ketchup - UMAMI

Production method: Italian UMAMI 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. In this ketchup, black garlic gives a pleasantly balsamic and savory and slightly smoky taste, similar to a BBQ sauce.

Product type: Creamy food spread based on tomato.

Origin of black garlic: Italy

* Origin of tomato: Italy

Organoleptic properties:
- Color: Red, brown.
- Odor: Pleasant
- Taste: Balsamic, sweet and sour, slightly smoky.
- 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: 130 g

Shelf life: 2 years (from date of production)