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.

ORIGIN: Switzerland

INGREDIENTS: Organic Swiss Black Garlic.

ALLERGENS: Does not contain.

PACKAGING: Recyclable bag with 1 or 2 garlic heads 50gr (net weight).

IDEAL :

- Taste natural

- To accompany your cheese platters

- Sliced, it will delicately flavour your pizzas, sautéed rice and pasta.