Black Garlic
Black garlic is not a separate plant species, but rather common white garlic (Allium sativum). Visually, it is not like white garlic, but rather soft and shrivelled.
To produce black garlic, it is exposed for several weeks to high humidity of 80% to 90% and a temperature of 60 to 80 degrees. This fermentation process is often used in food production and gives the garlic its black colour.
The taste of black garlic does not correspond to that of common garlic, but surprises with sweet and sour nuances of liquorice, balsamic vinegar, and plum compote. The consistency is soft, almost jelly-like.
During the fermentation process, black garlic develops a unique characteristic in its composition, which some consider beneficial for well-being.
Organic control body number: ES-ECO-002-CM
Nutritional values per 100 g
| Energy value | 1030 kJ/246 kCal |
| Fats | g |
| including saturated fatty acids | g |
| Carbohydrates | 53.3 g |
| including sugars | g |
| Protein | 13.3 g |
| Salt | g |
| Fibre | g |