Garlic | black | ground

Garlic has been used in almost all cultures for centuries as a spice and medicinal plant. Fermentation is an ancient, traditional process that plays a central role in the production and preservation of food. Fermented garlic is almost odourless, and eating the black tuber leaves no unpleasant breath. The positive active ingredients of garlic are completely preserved or even enhanced. Organic Black Garlic tastes sweetishly mild, slightly reminiscent of dried plums, sugar beet syrup or balsamic vinegar, with a hint of liquorice. Fermented black garlic goes well with meat dishes, sauces or vegetables and should only be added at the end of cooking. Even in sweet dishes, black garlic is not taboo. Admittedly, black garlic may seem a little strange, but it quickly turns out to be a very special taste experience.