Black garlic is fresh white garlic (Allium sativum L.) that has undergone a fermentation process. Due to this technical process, in which both temperature and humidity play a crucial role, important new compounds are created while others are enriched, stabilised or transformed, resulting in many noted benefits, including the near disappearance of allicin, which is responsible for the characteristic odour. Black garlic gets its colour from the Maillard reaction, which describes a range of non-enzymatic chemical processes that also have a positive influence on the aroma.
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