Production method: Italian UMAMI black garlic is produced through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and takes place in a controlled temperature and humidity environment for about 1 month at temperatures between 50°C and 80°C. This production technique significantly enhances the natural properties of garlic, changing its color, flavor, and texture. Additionally, the aging process makes it much more digestible compared to fresh garlic. In this hummus, the black garlic gives a pleasantly balsamic and flavorful taste. Product type: Creamy food spread based on chickpeas. Origin of chickpeas: Italy | Origin of black garlic: Italy Organoleptic properties: - Color: Brown - Smell: Pleasant - Taste: Balsamic, savory, slightly smoky. - Texture: Creamy Storage: Keep in a dry place away from heat sources. Transport does not require controlled temperature. After opening, store in the refrigerator and consume within 5 days.
Price VAT included
Production method: Italian UMAMI black garlic is produced through a thermal maturation process, without the addition of preservatives or chemical additives. The process is entirely natural and takes place in a controlled temperature and humidity environment for about 1 month at temperatures between 50°C and 80°C. This production technique significantly enhances the natural properties of garlic, changing its color, flavor, and texture. Additionally, the aging process makes it much more digestible compared to fresh garlic. In this hummus, the black garlic gives a pleasantly balsamic and flavorful taste. Product type: Creamy food spread based on chickpeas. Origin of chickpeas: Italy | Origin of black garlic: Italy Organoleptic properties: - Color: Brown - Smell: Pleasant - Taste: Balsamic, savory, slightly smoky. - Texture: Creamy Storage: Keep in a dry place away from heat sources. Transport does not require controlled temperature. After opening, store in the refrigerator and consume within 5 days.
