Black garlic is a type of aged garlic that is deeply colored brown. The color is a result of caramelization reaction. It was first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Black garlic’s popularity has spread around the world as it has become a sought-after ingredient used in both home-cooking and high-end cuisine.
Try mixing a spoonful of black garlic paste with mayonnaise as a sauce for seafood – especially shrimp. You can also add over crostini, add in a bolognese or mix a small amount with tomato paste when making a pizza.
Black Garlic (78%), Sunflower Oil, Salt, Lemon Juice Concentrate (Lemon juice, SULPHITES), Acid: Citric Acid.
See ingredients in UPPER CASE.
Once opened, keep refrigerated and use within 3 weeks.
Try mixing a spoonful with mayo as a dip for seafood -especially prawns, spread onto crostini, stir into a bolognese or add mix a small amount with tomato paste when making piza.
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Rua Quinta dos Álamos n.º 3
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