Description
Production method: Italian black garlic UMAMI 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 extremely digestible compared to fresh garlic. In this ketchup, black garlic imparts a pleasantly balsamic, savory, and slightly smoky taste, similar to a BBQ sauce. Product type: Creamy food cream based on tomato. Origin of black garlic: Italy *Origin of tomato: Italy Organoleptic properties: - Color: Red, brown. - Odor: Pleasant - Flavor: Balsamic, sweet and sour, slightly smoky. - Texture: Creamy Storage: Dry place away from heat sources. Transport does not require controlled temperature. After opening, store in the refrigerator and consume within 5 days Net weight: 130 g Shelf life: 2 years (from the date of production)