Black Garlic - UMAMI

Production method: 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 approximately 1 month at temperatures between 50°C and 80°C. This production technique significantly increases the natural properties of garlic, changing its color, flavor and texture. It also makes it extremely digestible, as black garlic does not release the characteristic strong flavor of fresh garlic due to the reduced content of allicin, which has been converted into antioxidant compounds giving the product a unique, balsamic and umami flavor during the maturation process.

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

Storage: Dry place away from heat sources