The black garlic, fresh garlic-based, is elaborated by means of a natural fermentation process that combines controlled temperature and humidity, during an extended time period in which no additives nor preservatives are added.
It has a gummy texture and its taste is a perfect mixture between molasses sweetness and fresh garlic spicy notes of natural garlic and a touch of liquorice.
During the process of transformation from fresh garlic to black garlic occur many biochemical reactions that significantly increase its properties, multiplying five times over the total amount of antioxidants. Moreover, it contains 8 amino acids essential to the human body.
All these characteristics make black garlic an attractive product both for therapeutic and culinary use.