White garlic (Allium Sativum) is a garlic "cooked" at low temperature (50 to 70 °C) in a humid chamber (70 to 90 %) for about 2 weeks. It then takes on a texture similar to that of an Agen prune. This is not a fermentation process, as there is no microbial action in the process. It is in a way candied or caramelised.
Where does its black colour come from?
Garlic contains sugars and amino acids. When they combine through the non-enzymatic browning reaction known as "Maillard", they produce melanoidins, which are responsible for the black colour.
INGREDIENTS: Organic Swiss Black Garlic.
ALLERGENS: Does not contain.
PACKAGING: 50g recyclable bag (net weight).
- Taste natural
- To accompany your cheese platters
- Sliced, it will delicately flavour your pizzas, sautéed rice and pasta.