Production method: UMAMI Italian black garlic is produced through a thermal aging process, without the addition of preservatives or chemical additives. The process is completely 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 greatly enhances the natural properties of garlic, changing its color, flavor and texture. In addition, the aging process makes it extremely digestible compared with fresh garlic. In this ketchup, black garlic gives a pleasantly balsamic, savory and slightly smoky flavor, similar to a BBQ sauce. Creamy tomato-based food cream. Origin of black garlic: Italy. Origin of tomato: Italy. Organoleptic properties: Red, brown color. Pleasant smell. Balsamic, sweet and sour, slightly smoky taste. Creamy texture. Storage: Dry place away from heat sources. Transport does not require controlled temperature. After opening, refrigerate and consume within 5 days.
Price VAT included
Production method: UMAMI Italian black garlic is produced through a thermal aging process, without the addition of preservatives or chemical additives. The process is completely 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 greatly enhances the natural properties of garlic, changing its color, flavor and texture. In addition, the aging process makes it extremely digestible compared with fresh garlic. In this ketchup, black garlic gives a pleasantly balsamic, savory and slightly smoky flavor, similar to a BBQ sauce. Creamy tomato-based food cream. Origin of black garlic: Italy. Origin of tomato: Italy. Organoleptic properties: Red, brown color. Pleasant smell. Balsamic, sweet and sour, slightly smoky taste. Creamy texture. Storage: Dry place away from heat sources. Transport does not require controlled temperature. After opening, refrigerate and consume within 5 days.
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