Garlic turns black when the garlic bulb is allowed to ferment; as the sugars and amino acids in the bulb react, it turns a deep black colour, producing a unique, mild flavour reminiscent of liquorice. The bulb has a slight aroma of soy, but is absolutely not salty. Black garlic belongs to the fifth taste: umami, making it a very suitable alternative to salt or for adding flavour to dishes. Bresc’s black garlic puree is the natural flavouring.
black garlic 70%, water, sunflower oil, acid (lactic acid)
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