It is fermented during 45 to 60 days with extremely pure deep sea water. Under controlled conditions of temperature and humidity, it pickles itself, taking on a soft, very tender texture, close to that of dried apricot or plum pulp, of which we also find the flavors.
Black garlic cloves were separated from the bulb. This does not affect the preservation of garlic. This form is acclaimed for a question of practice by cooks and artisans specialized in condiments.
Consumption of black garlic is reputed in Japan, for its beneficial effects on health. Black garlic is natural, and very rich in S-Allyl-Cisteine, a neuroprotector and cardioprotector antioxidant. It is therefore known to have therapeutic virtues against excess lipids in the blood (cholesterol, triglycerides). It also helps blood circulation and reduces blood pressure. In Japan it is recommended for those suffering from high blood pressure or from diabetes, for slowing down the onset of senility, for strengthening the organism and fighting against the effects of fatigue.
Our perfect combination : realization of mashed black garlic, bottled with olive oil, condiments made from ripe tomatoes …