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Black Garlic from Pedroñeras (2 Heads),
Black Garlic from Las Pedroñeras (2 Heads),
Black Garlic is a fermented garlic whose production process is completely natural, without the use or application of preservatives or other chemical additives.
It is based on a controlled maturation in certain conditions of humidity and temperature for a prolonged period of time
This is based on a controlled maturation in certain conditions of humidity and temperature for a long time. As a result, the garlic clove acquires brownish tones until it becomes a completely black garlic
This product has been made 100% with Garlic from Las Pedroñeras and its entire production process has been carried out in SPAIN.
This product has been made 100% with Garlic from Las Pedroñeras and its entire production process has been carried out in SPAIN
During maturation, the spicy flavor and aroma of raw garlic responsible for bad breath, is transformed into a delicious sweet flavor, with slight hints of balsam and licorice. Its texture, firm, yet soft and manageable, makes it a delicious and healthy snack, and an easy to use addition to your recipes. It is used as a condiment and a condiment that is easy to use
It is used as a condiment in Asian cuisine, where it is used as an ingredient in sauces, energy drinks, condiments, biscuits, bread ... In Western countries it is considered a culinary delicacy, and today, increasingly, the great chefs introduce it in their gastronomic creations. Pasta, rice, salads, dressings, meats, sauces, etc.,. These are just a few examples where black garlic can contribute its special flavour
It keeps in good condition for 12 months in a cool, dry place.
Exceptional nutritional properties The intake of black garlic also has a protective effect on liver damage due to alcohol consumption, and is able to reduce obesity.
In addition to its culinary qualities, black garlic stands out for its nutritional benefits. Black garlic has an antioxidant activity 10 times higher than that of garlic in its raw state, and the polyphenol content is 5 to 7 times higher. During the ripening process, the pungent compounds of garlic are naturally converted into phenolic compounds with beneficial health properties. These include salylcysteine or salylmercaptocysteine, known protective effects on inflammation, cardiovascular disease or cancer, or the presence of tetra hydro carbonyl compounds, with anti-inflammatory and antithrombotic activity, such as those found in wine and beer
Therefore black garlic will not only make your recipes tastier and different, but also healthier and more natural.
