UMAMI – Black garlic puree

To obtain black garlic, the garlic heads are aged for 30 to 40 days in an enclosed space with a temperature of 50-60°C and a humidity level of 80-90%. This process, known as “slow caramelization,” changes the color of the clove, eliminates the aggressiveness of fresh garlic, and makes its texture soft, resembling that of candied fruit.

FLAVOR 

Its flavor is fruity and sweet and reminiscent of balsamic and candied prunes.

INGREDIENTS 

Garlic 100%