50g of ORGANIC black garlic purée

Garlic is cooked at low temperature for 15-30 days. It caramelized, lost its astringent side and developed liquorice and balsamic aromas. Its umami taste allows it to go well with both salty and sweet and will season your appetizers, meats, fish, vegetables and desserts. Black garlic puree is ideal for making a sauce, vinaigrette or black garlic butter. Store at room temperature, away from moisture and light.