Black garlic paste bio 100g

The practical form of black garlic: pureed!
This organically grown garlic is fermented naturally. Over 40 days at about 60 degrees, the garlic ripens at high humidity. During this process, the garlic clove turns black and acquires its incomparable taste and soft, jelly-like consistency. It loses its aggressively strong flavor and acquires gentle notes of dried plums, balsamic and hints of vanilla. A slight garlic flavor is perceptible in the background. Black garlic can be used in many ways: with cheese and pasta, on pizza, with beef or lamb, heavenly on buttered bread or simply used as garlic butter.
…and last but definitely not least: Through fermentation, black garlic loses the undesirable odor after consumption and retains or even increases its health-promoting effect (antioxidants and polyphenols).