Black garlic Spain bio

This organically grown garlic is fermented naturally. Over 40 days at about 60 degrees, the garlic ripens at high humidity. During this process, the garlic clove turns black and gets its incomparable taste and a soft, jelly-like consistency. It loses its aggressively strong flavor and acquires gentle notes of dried plums, balsamic and hints of vanilla. A slight garlic flavor is perceptible in the background. Black garlic is very versatile: cut into fine slices and served with cheese, pasta, pizza, beef or lamb, heavenly on buttered bread(!) or simply used as garlic butter.
…and last but definitely not least: Through fermentation, black garlic loses the undesirable odor after consumption and retains or even increases its health-promoting effect (antioxidants and polyphenols).
Piece approx. 60g